James, I'm glad you asked that question..!
I have never cleaned fish this small until last fall and I gutted scaled, and deep fried- we really didn't care for them.
Last week we tried them again and I fileted them, fried and it was a pain in the butt for such a small piece of meat- but they were delicious..
Used both a sharp filet knife but slooooowwww....then my old standby elctric knife and half the time cut through the backbone.
Is there a better way?
