Ray Howard wrote:
You have to bleed them right away , and cut away the blood lines in the meat they taste great. Meat almost looks like Yellowfin tuna.
I commercial fished for over 20 years and we would catch tons of them it has a commercial market all over the world. Around here people do say they don't eat well, but until you try them for your self.
We love them as sashimi or in sushi. Filet, freeze for a month, slice thin, dip in various sauces and eat. Delicious. Also, they are great done on the grill as long as they are not overcooked. A minute on each side, cold in the middle.