No different than filleting most other fish. Or, scale,gut,lop off the heads and fry like small trout and the meat will fall off either side of the backbone and ribcage. There is a third way, bit more labour intensive unless you've got the knack, lop off the heads, cut along either side of the back just under the skin, blade outwards, grab the edge of the skin and tug back and downwards, the skin/scales will come off with the guts attached. The tailfin makes a good handle.