Jeff,
I am not much for eating fish, but these are good, firm white meat, They have a y shaped bone alone the backbone that ruins a filet, we cut them into pan or grill size pieces, were it me doing it I would cut them into steaks, making the bones easier to deal with.
Around here the order of preference is barramundi, pacu then tilapia for freshwater fish.
Brian is right they do get fat, I think because they were in feast and famine cycles due to the wet and dry seasons where they come from, like a bear?
