Dipped in eggs and dredged in flour seasoned with salt and then deep fried is just one way of cooking this variety of fish commonly found in North American waters. That's just how our friend prepared it in one of our occasional gatherings. I usually buy the gutted ones and cook them in salt and vinegar (paksiw style) before frying them. My friend does not bother gutting them anymore believing the water is clean. He fished these himself. Usually, there is a season when we can go fishing and it's not just Filipinos who fish this variety. I might have an idea how the Vietnamese cook theirs..same way as the Filipinos do but I am curious how the Italians cook them. Any idea?
Yes, in summertime, the Italians go to our shores with pails and wine to dine and fish.