From aus fishmarket website -
Price
Medium priced.
To Buy
Usually sold whole, though fishmongers will fillet it upon request; also sometimes available as sashimi. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell; flesh should be pale reddish (pale pink to white in Leaping Bonito), firm, lustrous and moist without any dull brown markings or oozing water. Always buy sashimi-grade fish if it is to be served raw or rare.
To Cook
Average yield is 70-75%. Has a delicate flavour, medium oiliness and moist soft flesh, which quickly becomes dry if overcooked. The cooked flesh turns brownish-grey and breaks into large flakes; there are very few bones to worry about. Cut thick fillets into serving-size portions to allow even heat penetration. Most people prefer to remove the dark bloodline before cooking.
Next time you catch one try it and decide for yourself. If you don't like them use for bait or throw them back in future!!