In terms of table fare, I find white bass flesh to be just above suckers/carps. For one thing, many fish have that blood line meat which is the lateral line sensory organ that's has a potent undesirable flavor. Taking time to selectively cut it out helps a lot.
In general when catching white bass, the larger ones are females while the smaller ones are usually males. In early spring fishing, it's usually the females that swims upstream to spawning areas before the males. The earlier fish, in cooler waters usually have better flesh taste too. In general too the fish that have a nice layer of fat, usually has better tasting flesh too.
Anyways my love for white bass is simply they are easy to catch and they fight hard when they get hooked. Yet 99% of the time it's easy to land them.