These are Frozen Shishamo Fishes from a Japanese supplies store. If you grill and get them done properly, you'll enjoy biting crunchily through it without worrying about bones.
First, thaw fishes to room temperature then sprinkle with salt and marinate them for at least 15 minutes.
Meanwhile, preheat oven to 230 ℃ and line a baking tray with aluminium foil.
This is where the secret lies. Lay zeolite stones evenly on the tray.
Spray a bit of water on zeolite stones just enough to make them damp, not too wet. This is to avoid stones from getting burnt and scorching too much.
Line marinated fishes on a wire grill that you've placed on the "stoned" tray.
Place it in an oven preheated to 200 ℃ and bake till done.
Serve with Japanese light soy-sauce sprinkled with sesame seeds. You'll get great tasting crispy shashimo without having to go to Japan or its' restaurant. Dozo and don't forget to be kind, always. 😉