They taste fine but are a pain to prep.
Bleed the fish immediately.
Fillet and soak in a 10% lemon/ 90% water mix for 16-18 hours.
Its the same prep the Japanese (saba) and Californians' use for Bonita and Pac Mack.
Its a fine tasting tuna filler.
I milk the roe and soak it in saki for 2 weeks. Its uber- yummy.