Fish cheeks or "sounds" are really the meat at the base of the tongue. in the hey-day of cod fishing they were salted and sold that way. I don't know if that is being done with the bass. I would think you would have to have quite a number of fish to serve an appreciable amount of fish cheeks. Fresh grilled, or breaded and grilled, served with a mornay sauce is a delicacy worth talking about. Thorn (a lady angler).