It's not optimum for home defense or hunting either. Basically just lower cost plinking.
As far as Bushmaster, they make ok guns for sure. But personally the fact that they are owned by a venture capital firm who tried but failed to sell them off some time ago, they are more than likely controlled by bean counters rather than gun enthusiasts and that generally doesn't bode well for quality.
Smoked 3 slimers last week. real simple brine, 1 cup pickling salt, 1 cup brown sugar and water to cover. 24 hr soak. added onions and brown sugar on top. 3.5 hrs at 195. Used to leave skin on, dealt with the slime. still tasted great. Been skin off for a couple batches lately and its the way to go. no slime to deal with, just sprayed the rack with pam. hammerhandles be ware!
I've only tried them with Northern, but honestly, I'm not sure I could taste the difference if I didn't make them myself. All psychological, IMO - this will likely start an off-topic discussion BUT I participated in an 8 person taste test between Walleye, Northern and Bass (yes, we cut-up a medium sized bucket-mouth). I was the only one to name all three fish correctly and it was only due to the fact that my friend who was in-charge of the test accidentally missed a y-bone so I just had to guess in-between walleye and bass and I guessed correctly. A couple of the guys also had a y-bone and got their guess between 'eye and bass wrong!!! Flaky white fish is flaky white fish - especially when you bust it all up, mix it with bread crumbs, mayo and whatever else. Again, just my opinion.