Also tried small butter star fish which were cooked just right, very moist, and easy to de-bone. The fish are on ice on low tables. The bags in which you put your fish are on the counter. They do need bag dispenser near the fish. Now the plastic bags are under the tables.
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.