How to Eat a Whole Fish

A whole fish is just as easy to prepare as a fillet, and it makes a stunning presentation. Enjoying it will take just a little more navigation on the part of your guests to avoid the bones, but the flavor imparted by a fish cooked on the bone is worth every extra effort.

1. After cooking, transfer fish to a plate.

2. Using a sharp knife or fish knife, cut between the head and body until the knife touches the backbone. Repeat on tail end.

3. Insert knife at tail end, and cut from backbone to cavity. With knife resting against backbone, cut up to head.

4. Insert a spatula underneath flesh of fish, on top of the backbone and lift.

5. Lift tail; remove backbone.

6. If desired, remove skin from fillet.

Comments (1)

Martha Stewart Member
January 5, 2019
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