A delicate dainty flavored small fish abundant all summer in our fresh water lakes, rivers and streams. As the skin is hard they should be skinned by first running a sharp knife down either side of the back fins, lifting the fin out, then with a sharp jerk pull off the skin from the sides, empty the entrails, cut off the other fins, season with salt and pepper, roll in flour, then in beaten eggs, then breadcrumbs, fry a golden brown; serve with lemon, garnish with parsley, and you have a dish acceptable to all.... Or, after preparing,season, roll in flour, broil and baste till done; serve garnished with chip potatoes and a little maitre d'hotel butter,... prepare and boil in salted water with a bunch of parsley, take up and drain; serve with Allemande, parsley butter or anchovy cream sauce,... prepare, season with salt and pepper, roll in flour, saute in butter; serve with a strip of bacon and a little anchovy butter spread on it... prepare, season, roll in flour, bake with a little bacon fat till done and delicate brown in color; serve with Allemande sauce.