[eastforker]

But how does it fry up?

[JimRed]

But how does it fry up?

Well enough for Asian fish dealers to import it for sale to their community.

[JRandomFreeper]

Generally, the uglier the fish, the better and more expensive.

I'm not seeing much cheek meat, but I would love to have one to part out and test cook. The forehead looks interesting, depending on how much cartilidge/bone is in it.

/johnny

[Lex Gabba]

friends tell me they are delicious, and damn easy to catch a dozen or more in places they are plentiful with an hour’s work. And there’s no catch limit “cause Maryland want these puppies all gone.

[longhorn too]

“But how does it fry up?”

Probably has a lot of tiny bones to to deal with!