Thoughts On Cooking Spot
Spot is a soft textured fish like seatrout. Consequenmtly I would think slow cooking methods , would be avoided, less the spot flesh would be reduced to mush. It would not be a good choice for a chowder for example, nor for baking, or boiling.
Frying, or grilling, would be my choice.
Something that can be done to help firm up "soft" fish is to briefly marinade them in a slightly acidic wash, like either a citris or cider solution, before cooking.
If you can remove the scales but leave the skin on, that also helps to hold it together.