The bones make a very good fish stock. The flesh is a little like a overcooked freshwater eel expect tougher/chewier, but it taste superb. I would rate it one of the tope 5 eating fish caught in club water.
There are lots of way you can eat it, just don't store it for too long in fridge/freezer, they don't keep very well. You can batter it, bread crumb, or sweet and sour it with small chucks/strips. One advice is too skin it and when cutting it, cut it along the body rather than across it, as if there are any bones, they lay along the fish, cutting it long way, help keep the bone long and not into millions of 10mm bits.