Chuckay wrote:
DC, we have what is called (pickeral) here in Florida they looks like a northern pike, and have lots of little
bones but all you have to do is scale them and cut the sides off and leave the skin on and then cut crossways down to the skin about every 1/2" or so, then just deep fry them and the hot grease dissolves all the little hair bones. And they are really good, Chuck
Yeah I've had fish at Chinese restaurants that prepare them that way, don't remember what species, but fried long enough that the bones get crunchy and you can eat them along with the meat.