Kelee Shad - [Tenualosa kelee or Hilsa kelee]
Hilsa Shad - [Tenualosa ilisha]
Toli Shad - Chinese Herring - [Chinese Herring, Tenualosa toli]

This fish has the tips of the ribs fused to a fin bone all along the bottom so there's no entry point. I cut off a little less than 1/4" with kitchen shears all along the bottom after which it can be opened and cleaned as shown in Cleaning and Filleting Fish.

Despite their small size these fish are easy to fillet - there's lots of bones to follow. A 5 oz fish will be just over 4 ounces cleaned and will yield 2 oz of fillet. Techniques I've seen for handling round herring (such as pressing the fish open side down on the cutting board to free the bones) don't work.

The skin shrinks quite a bit when cooked but is easy to remove. Actually, if you make a shallow cut along the top of the fish in preparation for filleting it, you can pry up the corner at the head end and then just peel the skin off the fish. Don't worry about the silver color left, it's not a problem.

This fish steams nicely whole but I don't recommend any method of cooking it whole because its zillions of tiny bones are released making it very difficult to eat.

Herring heads and bones make a stock that still tastes strong and oily even after you've removed the substantial amount of oil.