I had this dish of a whole fried fish called Covina on the menu of a Korean restaurant in Irvine, CA. It had a delectably moist and soft greyish white flesh (not dry like cod or halibut) while the skin was crisp and salty. The taste of the flesh was very distinctive, almost anchovy-like, but milder. The size was of a very small trout. My question is, what is a Covina fish? I'm sure there are other names that it goes by, as other species such as Wahoo have so many names associated with it. Any clues?