Yea I think its the only way to do these smaller fish without wasting time and meat. I scale them with a spoon then I take my filet knife and hit the dorsal and anal fin, then cut the head off and make a slit in the belly. Then the "insides" just falls out and I rinse them and fry them. Some people cut the tails off... some don't. It takes about 2 minutes per fish. I had 14 + the crappie and was done in 30 minutes including clean up. Fry them and all that is left is plates full of bones... and tails!
(I did filet the crappie though)
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