How to prepare small fish?
When it comes to really small fish like anchovies or sardines, how would you prepare and clean them for eating from their live state? With larger fish, of course, you gut and clean them but you wouldn't do with tiny fish would you? I'm just wondering 'cause my grandfather buys these tiny fish (~2 in)and dries them then eats them later somehow, but I've never noticed if they are "cleaned out" like bigger fish.
The best things in life aren't things.