Yeah that's the spot. I release most of them too, but do like to eat them. I like to fry 'em. I take saltine crackers and grind them up in a blender and mix about 50/50 with cornmeal and add salt/pepper. The hotter the oil, the better they are. I've fried them too without the coating. Season them with salt, lemon pepper, a little garlic salt, pepper, rosemary (whatever seasonings you like) and just enough olive oil in the pan to keep them from sticking. They're a little softer than like halibut or rockfish but they're good.