Don't believe Chuck.
I eaten a lot of Bass in the past out of water you couldn't see 6in into. I had no problem. Sometimes I fillet them, and dip the fillets in egg and roll them in crushed cutons. Sometimes, if I cook them on the barbeque, I don't even scale them or remove the scales. I start by putting them on a cold barby. As it warms up I keep turning them over so they don't burn. When done you can peel off the skin in one piece. It's the least wastfull way to cook them. By the way, if you want the Bass to be there next time, release them.