Skin them like a catfish then filet behind the ribs.
Batter and fry for good eating clean tasting white fish.
But the real treat is when you make poor man's lobster with them. Chunk the filets then boil until they are barely done in a quart saucepan with 2 tablespoons of white sugar dissolved in the water. While the chunks are still hot dip them in drawn butter and consume. Taste and texture surprisingly close to lobster and if it was a big burb there's a lot more eating there than a lobster.
