On the Upper Mississippi, we call them sheepshead as well. I actually call them sheep of the deep or sea mutton. Sheepshead aren't my favorite, but if filleted properly, make fine table fair. I usually, in June or July, catch a bunch of them for a fish fry that we have at a local bar. Everyone seems to enjoy them. When you clean them, they have a lot of red meat on the skin, so angle the blade up when skinning the fillet. Also, we just keep the top portion of the fillet, so just make sure when filleting, that the end result is a white chunk of meat. Simply dredge in breading, and drop in the oil.
