Hi Mchar69! Indeed I eat the bones of the smelts (heads also when they're on) and the whole sardines (heads, bones, tail) when grilling those too.
I get the grill very hot, (400 something), and then I coat the fish in grapeseed oil and grill for about 20 minutes - ten minutes a side - to get them really crispy! (With smelts and sardines and such). DELICIOUS!
Mel, that cold smoking info is just so fascinating! It sounds very intricate however, but it's interesting to learn of creative ways that it can be done! Thank you for that!!!
And WaterinHoleBrew, many thanks as well! I do have great fun with my food!!! And regardless of weather!!!!
Happy Saturday to all! It's a simple "grilled octopus" day for me over here, but then that's my favorite kind of Saturday to have!!!!
Cheers!!!!!!! - Leah