To cook you can grill poach steam, batter or crumb and shallow fry we have even had them sashimi, they have a distinct flavour that is not everyones cup of tea and they are best avoided when in roe or smelt as that is when they candevelope a very rich and strong flavour and you can smell it when cleaning them, oh i forgot when gutting the fish score the backbone in the gut cavity wit ha sharp knife to get the remsaining blood from the fish. Follow these steps and parore (luderick) are every bit as good as the next table fish, don't do this and they taste crap, many a family survived on parore here during the great depression and they do have a bit of a repautation over here as a third rate eating fish which is undeserved it is only as good as you treat the catch inits preparation and done right its good, i beleive thisapplies to all table fish.