But how does it fry up?
Well enough for Asian fish dealers to import it for sale to their community.
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.
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.
“But how does it fry up?”
Probably has a lot of tiny bones to to deal with!