They have a very strong 'fishy' taste that most people find a bit too much to handle. When you catch them, bleed and ice as soon as possible.
They are an ideal fish to use in a curry or heavily spiced dish, so that you get the 'seafood' accent into the dish. The flesh also holds up well when used this way.
They do NOT lend themselves well to the 'dust in flour and shallow fry' method. They do however lend themselves well to the old time mullet fishos method of 'chuck the whole fish into the campfire embers then peel off the skin and scales and eat method'.
Its a bit like all fish......when you catch them treat the fish with respect in terms of 'kill/bleed, ice, prepare'.
No fish will be pleasant eating if it is just chucked on the beach after capture and gathered up at the end of the session for cleaning and head scratching as to what to do with it.