Thats why I like the format of the major league fishing show. They catch the fish, weigh it, and throw it back. The only problem is that you have to have an official in the boat with you to weigh the fish which could be complicated in a large tournament. I have been to Paris landing after a big tournament and dead bass are lining the banks. I don't know that I believe them when they say they have a 95% survival rate. Fortunately, Kentucky lake has so many bass that it probably does not affect populations that drastically. The best thing for fish populations is size limits and creel limits. When they bumped the size limits on Kentucky Lake, the fishing improved drastically over the next couple of years. I personally won't typically eat largemouth or smallmouth. I figure tournament fisherman and subsistance fisherman are taking enough of those out of the system that I don't feel comfortable keeping any. Ky Lake has plenty of spotted bass, sauger, catfish, bluegill, and stripe if I want something to eat. I don't have issue with others eating river smallmouth but if you keep too many, you may notice that the ones you catch are getting smaller and fewer and eventually rare to even catch a small one at all. I have seen it happen before but this is true of hunting and fishing. I used to hunt squirrels around the smith county. I used to kill some absolutely beautiful fox squirrels. Wild tiger striped ones and even a blond one once. Some guys came down and killed around 100 or more squirrels in one season. I saw them the next season and they told me but said there aren't many squirrels around this season and they did not understand because they had such a great season the year before. I think they gave up hunting the area because there were no more squirrels. As a result, the squirrels are back but I don't see the different fox squirrel patterns as much anymore. Hopefully they will be back someday providing someone does not erraticate them again.
I have had the same mushy fish effect with flounder. Its not the fish, its the way you cook it.