I filet mine out, and then freeze them for a month or so, then take them out, soak them in a brown sugar brine for at least 24 hours and then smoke them with Hickory or Apple. I smoke them lightly for the first 1 hour and then take away the smoke and then just use heat until the fish reaches an internal temp of 160deg. Then apply more smoke with the heat until done. Dont listen to what most people say about eating them. They are a great eating fish if done properly.
You can also filet them out, cut the filets into 4-5 inch chunks, sear the meat, batter them in a good batter, such as uncle Bucks or Shore Lunch. And then deep fry them. Make sure your oil is very hot, perferabley at least 350 deg. The bones will either decintigrate or soften up, you wont know they are even there! Awesome fish deep fried!