Barred knifejaw are indeed edible, although they are not a popular choice for consumption. As mentioned earlier, they are a rare deep-ocean fish and have very little flesh, making them less desirable for culinary purposes. Their taste is often described as mainly consisting of bilge, which is not particularly appetizing.
In terms of preparation, there are a few ways to cook barred knifejaw. Some people choose to deep-fry them to add a crispy texture, while others may opt for grilling or steaming. However, due to their lack of flesh, the resulting dish may not be very satisfying in terms of taste or texture.
It is worth noting that in some cultures, such as Japan, barred knifejaw are considered a delicacy and may be used in traditional dishes. However, these preparations often involve intricate cooking techniques and are typically reserved for special occasions.
In terms of nutritional value, barred knifejaw are relatively low in calories and fat. They also contain some protein and essential minerals, but due to their small size and lack of flesh, the overall nutritional content may be quite limited.
While barred knifejaw are technically edible, they are not a popular or highly sought-after choice for consumption. Their lack of flesh and unappetizing taste make them less desirable for most people. However, if you are interested in exploring unique and rare culinary experiences, you may consider trying them in a traditional dish prepared by experts in certain cultures.