I tried eating a couple 20 lbers last year. When you lay the filet back the top meat is white whereas the bottom half is darker meat. I just threw away all the dark meat. Not only was it not bad, it wasn't bad at all. Not real fishy/strong tasting flesh (although their outside slime is pretty robust) and no major bone issues. I'll say this, I've eaten store-bought fish that were much stronger tasting. I just tend to shy away from eating fish from major rivers that have any industry upstream. I guess I was spoiled with too many years of clear water fish in Montana. bw