Our fav right now, for BG's, is filleted and fried. We never open the gut, thus eliminating any "stink" at the sink.
Going to try some dinks with the "whole" fish method. And I assume you mean WHOLE fish scaled.
"Whole fish" is how we do surf smelt, day fish and night fish. Cook guts and all, just rinse off sand. They are just soooo much better than cleaned surf-fish.
Got us hungry....GOTTA try'em.
....lee s.

[This message has been edited by lee s (edited 01 April 2006).]