Steve Wertz wrote:
>
> I was thinking of something Asian-themed since that's
> where they're sold.

When I was in college, I often would buy a bag
of Canadian smelt, pull out the tails, spines,
and dorsal and pectoral fins, then pan fry with
a little oil. Toward the end, I'd add soy sauce
and allow it to reduce so that I had a rather
thick sauce coating the fish. Served over rice,
or more likely eaten straight out of the pot.
(When I was in college, it seemed silly to transfer
food to another vessel merely to eat it.)

A similar treatment might work for your whole,
much smaller fish.