That may be your experience, but I don't think it holds in general. I think fish size and the sorts of water it comes from are the primary determinants for bass. In a nutshell, any bass, LMB or SMB under 15-16" is very close to bluegill flavor-wise. Which makes sense because they're all sunfish. Larger bass regardless of species, again in my experience, begin to get stronger, flavor wise. I find it kinda doubtful that most of us could tell a LMB from a SMB in the smaller (legal) size range apart, once cooked. But maybe.. Nothing new under the sun and all that...Talking about best tasting freshwater fish, I wouldn't even put SMB and LMB in the same sentence, I've eaten both. Smallies are much better tasting. JMO Here's my list in order of best tasting freshwater fish. Everyone has different tastes though.
Channel Cats
Smallmouth bass
Walleye
WILD trout
