Yes, very much. Gotta be from good water, though. I cooked some up from a questionable creek that tasted like Chemlawn. 

They don’t call em “Panfish” for nuthin.  
 

I’ve had most every type of freshwater fish except gar and bowfin.  As far as panfish, my ranking goes crappie, perch, bluegill, white bass, and my preferred way to prepare is filleted and cooked on the grill in a fish basket.  Breaded is good but grilling really lets you taste the difference.  Bluegill is definitely different tasting than crappie.  It’s a bit stronger.  If you want to include all freshwater including Bass, I like walleye , northern snakehead, catfish, spoonbill, even carp.  Grew up on carp sandwiches from Joe Tess’ in Omaha, Nebraska.