When I was younger, we use to eat them all the time. The best way was cooked like a salmon patty.

There are a few things to follow that I remember being very important to how well the taste and texture of the fish was maintained.

1. Never keep fish after the middle of June. The flesh would seem a lot softer with the warmer water.
2. Always bleed the fish upon catching by cutting the gills.
3. Put on ice ASAP. This is probably the most important.
4. Fillet the fish as normal but trim away any white shiny flesh. The meat above the spine always seems best for taste and texture.
5. If deep frying, cook a little longer than you would walleye.

I have tried poor man's shrimp before but I really never cared for it because the flesh would tend to fall apart.