Now sea robins....that's a fish worth keeping! Only keep the largest, but they are great fish to eat. You can...a) cut off the head and guts, scale the remainder of the body, and steam it as you would a sea bass or
b) fillet and skin it, then either fry, steam, broil, bake the fillets...or cut them up and put them in a sauce...very similar to the fish that the Provencal's use in bouillabaise...regardless, sea robin is one of the most underappreciated fish we have in these waters. Enjoy it while you can, and hope that the world at large doesn't discover it. Out in Cutchogue, LI, toadfish were everywhere...they'd hit any lure or bait...always thrown back. Then they started to appear in the live tanks in the Asian markets.....I haven't even seen a toadfish on 6 years.