>>1629339For small trout, chubs, shiners, and fallfish, gut them (and scale them for fallfish and similar) and cook them over indirect heat with green poplar wood so they get a little smoke in them. Eat them with the bones.
The bones on small sunfish are too sharp and sturdy for this, they should be cooked on direct heat or fried and then you pick the flesh off their spine and ribcage.
