This is a different species. Asian (Big Head and Silver) are pretty good tasting. The problem is, it takes about 20 minutes for a skilled man to fillet 2 pounds of usable meat off a 20 pound fish. Zillions of tiny bones make the rest unusable. If you cook it long enough to soften the little bones, it reduces the quality of the flesh considerably.
It would probably make good cat food though.
If the damned things would take a hook, they would make a great sport fish.
How about pickling them? I know the small bones in herring soften when pickled.