10-4 grandpa.....the Hickoy are real bony but there are recipies out there for them. The American or White shad are the best of all, plus they get bigger...3-5 pounds on them.
Some people take and scale em, fillet em, then make deep gashes every inch or so down the fillet on the inside meat. Bread it and then drop in your favorite hot oil....let it cook just a tad longer than normal. In this case you want to crisp the bones....eat bones and all..nice sandwich..