I'm sure there are some good ways to make it quite palatable but the issue is really the price that makes no sense. In France, last time I calculated, they are more expensive by weight than a prime cut of beef, that's just dumb.

If they would make cooked products with them at a decent price I could have an interest, but since they make so much money by selling it as a delicacy with a premium price it's never going to happen.

It's just not a very competitive protein source, regardless of the taste/enjoyability and that's the issue in the end...