I'd say that where the came from made a difference. The smallmouth are from Lake Ontario, which is much cooler and has far less dissolved nutrients than where most LMB come from. You don't find LMB out in the main lake too often. Other than that, there's was no difference in prep. LMB always taste like garbage when I've had it. We have plenty of panfish, perch, walleye, pike, salmon, and trout to keep our bellies full, and they taste much better than the best bass I've eaten. I'd lump LMB with carp and suckers as far as edibility. I'm sure there plenty of recipes people love, just not me.