I think HSB make fantastic table fare. The flesh is firm and flavorful.
They have a little dark meat that can have a bit of a whang to it, so I try to leave most of that attached to the skin when I filet them.
Haven't eaten any of the ones that I stocked in my pond - yet. For what they cost me I decided not to harvest them until they grow past 18".
Looks like a few of them will get to meet Mr. Knife sometime later this year.
Make a V cut on the edge of the filet and pull it out. It basically unzips itself. Makes a world of difference.
