How about knives with fish post?

DennisM said:
What is the purpose of the vertical slits in the skin?
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Supposed to help them cook better, but I only did it that one time. Supposed to them from curling up and allow seasoning to get to the meat Doesn’t seem to make a difference either way.

Those little ones you can eat the bones and fins, any bigger you’re better off filleting them. The fins are like crispy potato chips.
 
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eveled said:
The fins are like crispy potato chips.
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That is reminiscent of "smelt dinners" from my youth. My dad and his friends would go dipping for smelt on the AuGres River, in Michigan. When the smelt were running - he'd bring back a filled 5 gallon pale, or three. Easy clean too - snip off their heads and then filet their bellies with shears, scoop out the guts with your index finger and then swish them in a clean water bucket. My mom would grab a handful out of the clean bucket, shake 'em out, drop them in some Drakes batter mix and fry in a pot of crisco oil boiling on the stove. Bones were so fine you could chew them up but mom always had some bread handy just in case anything got lodged in your throat. And getting back to "the fins" ... you gotta love that crunch. My mom would make potato salad, coleslaw and plenty of tartar sauce to dip them in. Ahhh ... the good ole days - now I am hungry. 🤤
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eveled said:
Supposed to help them cook better, but I only did it that one time. Supposed to them from curling up and allow seasoning to get to the meat Doesn’t seem to make a difference either way.

Those little ones you can eat the bones and fins, any bigger you’re better off filleting them. The fins are like crispy potato chips.
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I love a good fried fish tail!
 
DennisM said:
That is reminiscent of "smelt dinners" from my youth.
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I haven't had a smelt diner in soooo long. God they are good. We used to bread'em and fry'em by the pound. Absolutely delicious.

Maybe I'm wrong but I feel like it's more of a northern/northeast US thing?
 
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