Hey Geo if you decide to keep the whites and yellows i highly recommend that when you fillet them you remove the red blood line that runs down the middle of the fillet. This is especially important if you are keeping the bigger fish. the blood line does not have to be removed but it cuts down on how fishy the fillet tastes. Since their main forage is shad the darker the blood line the more it will taste very fishy and oily. i learned this trick from a striper guide at Cumberland.