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Love them! I usually make them one of two ways, either way I use whole fish gutted and scaled. One method is to steam them and serve with Chinese black bean sauce and/or a 50/50 mix of soy sauce and rice vinegar. Second way is to score the skin a couple of time and stuff the body cavity and scored slits with some spices, (rosemary, time and a lemon wedge) then make a 50/50 mixture of evoo and lemon juice with lots of granulated garlic added and cook them on the grill for about 3 minutes a side. (works real well with BSB as well)
The racks make a pretty good fish stock as well.
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