Fun with Hooligans

So I was searching for websites that give you suggestions on how to cook grits in a rice cooker. I found several websites that give advice, tried one out and with some minor tweaks, I think it will work out. But on the way, I found a blog that has a good looking recipe for Roasted Anchovies with Tomatoes. Seeing I have a bunch of hooligans in the freezer from last spring, I thought this might make a good fresh tomato sauce for pasta.
I also hope to figure out how to make salted fermented smelts, a la anchovies. They are tricky to filet when they are raw (although the bones come out really cleanly when they're cooked because of the oil content I think), but maybe I can make them bone-in. I saw some Sicilian fishermen deftly filleting raw anchovies with their fingers on a cooking show once, but I can't seem to do that with smelts.

Frozen Raw Hooligan (with ice crystals)