Depends. If they have pink or orange flesh they are excellent table fare. Those go in a foil pack on the grill with some butter & seasoning. Gray fleshed stockers get skinned, filleted, breaded, and fried in peanut oil for fish tacos. Serve to order with a side of Hush Puppies. Smoked is OK too. I slash a fishes gills and let it bleed out the second I choose to keep it and always keep them cool. Best if consumed within an hour or two of capture.