The first time I ate one I had arrowed a large one and thought I should at least try it.
I got two 5 lb filets off of it.
The first try was a piece cooked in tin foil with nothing on it. Tasted like tuna to me. Next was a bigger piece with grill salt. I enjoyed it but did not like picking out the bones.
That was when I came up with the brine, pressure cook for 45 minutes then in the smoker for 6-12 hours. Bones are pretty much dissolved.
I ate quite a few after that.