But how to cook ‘em? First they had to be scaled. I forgot how messy a job that is, how many scales a small fish can have. The scaling and rinsing done over a strainer in the kitchen sink made it easy to dispatch them. You need to massage the fish to be sure they are all clean.
I wanted to keep things simple, let the fish take center stage, and let the cook--that's me, get out of the way. You really have to trust your ingredients--and yourself, to do that.