For the honest angler who will admit to catching them, here's some advice on preserving and cleaning small fish.
A typical "bad" day's haul of small fish.
Photo by Tom Cwynar
It took me just 20 minutes to produce these ready-for-the-frypan fillets.
Practice and patience make perfect when filleting small fry. Here I've made an incision along the upward-facing side of the backbone, and am slicing through the skin around the skull and down to the rear of the side fin. Next, I'll peel the flesh from top to bottom away from the body, using my knife to free the meat from the ribs.