Here’s the largemouth bass...
http://i.imgur.com/ju9hA9c.jpg
I can tell it’s a little more salty than sweet without adding Port wine to the brine for the first 7 days of soaking. It’s nice and firm and tastes excellent. IMO I like the sweeter taste version as I posted a little better but didn’t want to run to the store to buy more wine. I can always tell bass over pike as the blue veins in bass never seem to bleach out when brining where the pike meat is always bright white when done. The brine is not clear as well. I believe I added a lot more pickling spice this time around and it broke down causing the tan colored brine...which could also be the change in salty taste VS sweet. Anyways I took them away from myself before I ate the whole little jar.lol....man they’re good!!!