I have tried them both but did not find them to be spectacular, or even mildly impressive as food.
I think it stems from doing a LOT of fishing in my life. I have cleaned many, many fish and I have seen far too many with parasites and other nasty stuff in the meat.
I stopped eating all freshwater fish and most saltwater fish. I still love dogfish shark, whitefish, and occasionally tuna. They have to be cooked thoroughly though. Gotta kill off the parasites and evaporate the mercury and other chemicals that our polluted oceans have given them.
There are so many other meats available, why risk it?