Gotta run, but wanted to post quickly the pictures of cleaning Ocean Smelt
UPDATE!!
So To start! Get a very sharp knife - I'm using my filet knife here. Cut from the anal opening through the belly and up to the gills. Cut all the way through belly.
Next cut behind the pectoral fin angled from the top of the head to the belly. Have the knife touch the backbone, but DON'T CUT THROUGH the backbone. DO BOTH SIDES!
Grip the top of the head of the smelt, and flatten slightly from top. You should be able to see the backbone through the meat on the top of the head. place thumb inside and slowly separate the backbone downward torwards the belly cavity.
Gripping the head in one hand and the backbone in the other - pull apart slowly. This can also be done under a trickle of water to rinse at the same time! :) You will usually have all the rib bones and pinbones coming out at the same time. I usually leave the guts in as well, as these come out at this time cleanly anyway!
Tada! One fillet of Smelt. I don't cut all the way through the anal fin to the tail, as it give a nice little handle of sorts when your going to fry these. Also nice to be able to bite up to a certain point too. Like good finger hors D'oeuvers, you need something to grab!
Top of the fillet.
