I roasted it whole, along with some trout, in a little white wine, butter, lemon, bay leaf, s+p.
When I started to remove the flesh from the bone, there was a large section which was hard, and odd. I think its the roe. I skipped it, which meant there was very little eating to be had from the fish - you'd need lots of them. The white flesh was delicate and nice tho'.
I served it with Batavia lettuce, hot potatoes in lemon juice, zest, red wine vinegar, s+p - and the roasting juices. Tasty.
