Some people pick up the fish with tongs, others with plastic bags over their hands. First, you pick out your fish, and take it to someone behind the counter. He explained that on these small fish they don't remove the skin or the fins which I prefer. They weight it, give you a number, and page you when it's ready. They clean it, deep fry it if you wish, wrap it in aluminum foil, and bag it in pink plastic.
Salt is an option.
Their regular bags are yellow, so this must be a color code thing. I picked out two, eight-inch Spanish sardines. I may never fry fish again. On purpose I didn't say anything about how long to cook the fish, cause I wanted to see how they would cook it. I looked around the store, waiting to be paged.