The flesh of this fish is firm, light, tasty and definitely worthwhile.

On the other hand, this can be a real problem fish if you don't know how to handle it. The scales are so hard and densely packed they're nearly impossible to scrape off, and it has plenty of fins and bones. Further, the skin doesn't come off easily even after cooking, it breaks up into stickey little peices you have to pick off one by one.

So here's how to handle this fish efficiently:

1. Thaw the fish - since frozen is the only way you're going to find them in the USA.
2. Above the eye and behind the collar make a short downward cut through the skin, then make a long cut along the top of the fish as if to fillet but just through the skin.
3. Grasp the skin at the point behind the eye and peel it off in a downwardly direction. It should all come off nicely wihout damaging the flesh.
4. Cut the head off, using your kitchen shears to cut down just through the spine and your filleting knife to cut the rest of the way around the collar. Pull the head off and much of the innards will come with it. From the front pull out the gut and the swim blader and anything else in there. You should end up with a cleanly hollow fish.
5. Steam the fish, about 10 minutes over high heat.
6. On your cutting board, holding by the tail, pull out the dorsal (top) and anal (bottom) fins completely. If the fish is done they will come out easily leaving a groove top and bottom.
7. Now, working from the tail and top, lift the fillet off the bones. Use a butter knife to assist if necessary. Check the rib cage area for any bones that have come loose from the spine and remove them. the fillets should be quite firm so this should be pretty easy.
8. You should now have a bunch of cute little fillets (the inside side is the best looking) ready to serve however and with whatever sauce you wish, or as an ingredient in other recipes.