I realize there are about 25 fish that answer to this name, so here's what I mean:
I bought a few of these; they're about 7" long, and whole (as pictured). Because I get my fish cooking advice from whoever's standing next to me at the counter, last night I panfried one, just plain, in canola oil. It stuck to the pan and fell apart and looked hideous, although it tasted pretty good. Is there a better way?