Going to follow Berto's lead on his flounder post with one on Irish Lords. Trip before last I caught and released the biggest Irish Lord I'd ever seen. Did some reading on them and one article said they were good eating and commercially harvested in some places. So, last trip I got another good sized one and decided to munch it. It was pretty easy to fillet from the top down...head is way too wide, for me anyway, to do it on its side. There's a good chunk of meat to be had but because it tapers so rapidly that I cut it into 1" medallions and sauteed them in coconut oil and diced onions and hit it at the end with this lemon, lime, cayenne and sage sauce I make. I really prefer black and yellow eye rock fish to halibut, so I was pleased that the Irish Lord's texture and flavor were on that level. Never been on a boat where they didn't get pitched as fast as they were caught. I certainly appreciate that those who have the prime fishing hot spots down and the ability to get there passing on these for any number of good reasons...but these are a long ways off from bad!