In article , Dan Logcher
wrote:

After a chat with Nancy, it seems I've gotten a few things confused.
The bonecrackers are from saba. However in the past we've peridocially
gotten them from a freshly whittled plate of aji. Pretty mushc the
same method as the way that do amaebi heads. I think they are lightly
floured and quickly deep-fried.


And I love saba! Is this a commonly made dish? Or something you only
get in California?

I don't know about it's general circulation. I wouldn't say "common" in
any case. I've only had it the one time with aji, if I recall
correctly. And I didn't know it,then, to ask for it.

It seems like it would be very easy to do. They whittle the saba for
pickling and I assume they would throw away the bones at that time.

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