[fish farmer]

Originally Posted by avb3

What? Have you ever eaten one?

Ugly, no question.

Hard to skin, yup.

But once you get past the upchuck factor, they have beautiful white meat, that approaches lobster quality when cooked.

Trouble is, the fish is 30% head, 50% guts, but the rest is the good stuff.

I will gladly let everyone else target them same as whitefish. Keeps more walleye and perch in the lakes for me.