They are great pickled. The smaller ones have too many bones to eat any other way. Just fillet and cube. A white wine and vinagar brine with lots of onin is best. The bones just dissolve. Takes about a week in the brine for best results. Much better than herring.

The larger ones are best on the grill. Just leave the skin on the fillet, wrap in foil with onions and lemon. You kind of want to steam it. When you serve just cut with a spatula and the bones pop up, pick those out and enjoy the meat with melted butter.

The really big ones are good smoked. Gut and cut into 1.5 inch thick steaks. Use an apple cider brine and a wet apple wood smoke. I like it warm or cold. The skin just peels off. Pick your teeth with the rib bones ;0)

Good eats!!