I've eaten smallmouth bass occasionally and have considered it the fish of choice for Cache Lake fish chowder. I always thought the meat had a firmer texture and the flavor reminded me of bluegill. The firmer texture made for nicer chunks in the chowder. They are also one of the easier fish to fillet. Stout rib and backbones and no y-bones.
The only times I have ever eaten bass is on a canoe trip. In Wisconsin I think bass are far too important as a sport fish to eat.