I did want to point out that fish degrades quicker than any other meat,so for the best outcome you should clean them & eat them right away. Even though they are frozen the bacteria is still doing it's job.With a cow or pig this is a good thing,but with fish it is the opposite.
fish on Crappie Keith
http://www.bucketrack.com/THEJig.html IF IT'S WET...IT'S CATCH'N FISH
Actually, when an animal dies, the calcium that is sequestered in the intracellular stores is released slowly over time. This calcium activates a protien called calpain, which then begines to chop many of the structural protiens. This is why meat gets tender after aging.
Depending if you go around the ribs or through them you may have more bones for your little ones with a fillet. Since you have already scaled them my recommendation is to leave them whole, then fry them well on both sides. Pull the meat away from the backbones with a fork, and then put the meat on their plates. Ussualy the bones stay in tact with the skeleton. I eat trout the same way, and I haven't gotten a bone so far.