Being served a whole fish can be daunting if you don’t know how to deal with it. This is how mnosyne suggests you proceed: first, make a vertical cut through the flesh behind the head, down to the backbone. Make a similar cut just above the tail. Then gently lift the meat off the bone, and onto your plate.

The backbone is now exposed, and can be lifted out by the tail end, making the flesh underneath available. The backbone usually comes out in one handy piece. Be sure to use this method when you’re served whole fish in a Chinese restaurant, where turning the fish over is considered bad luck. Remove any smaller bones, and enjoy your fish!

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Eating a whole fish

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