I'm with fenderbender, "it ain't bad."
After 35 years I FINALLY tried some this year. An asianguy at the pier last month was asking for anywe didn't want. Another angler asked him what he was going todo with them, eat em? and he replied "They aren't bad."
So I just iced one down real good and fileted it when I got to the house.
Then I trimmed all the 'pinkish' red meat out of the middle of each filet and cut the meat from the skin.
Left with 4 strips of very 'tuna-like' meat.I tried a bit raw and it was "not bad".
Isliced one of the strips into 'medalions' and marinated some in soy sauce.
Sauted them in olive oil. The rest I just seasoned with a little salt & pepper. Again I tasted it and it was "Not bad." (especially the ones with just salt & pepper, on the right)In fact it tasted like a cross between blackfin tuna and king mackerel.
WE made some 'tunny salad' with the rest, and my wife (who is a very picky fish eater eater) said "It's better than any tuna from a can."
That's not bad ;-)