Food & Cooking Cooking How-Tos & Techniques Eat a Whole Fish By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Published on February 13, 2011 Share Tweet Pin Email 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. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit