'Tis simple.
Hold the fish still with your fork and place the blade of your knife along the length of the backbone. Press down slightly and pull the knife away from the backbone; the flesh of the whole side of the fish in question should pull away, and since you're moving with the 'grain' of the bones, the meat should slide smoothly over them and leave you with a fish 'steak' that you can then enjoy. Repeat the process in the other direction for the other side, and flip the fish over to get at the meat underneath.

Then, when you've finished, and if you're like I was the last time I had whole fish at a fancy dinner, when I was flush with wine and feeling like a flash bastard, you can curl the fish skeleton into a heart shape on your plate.
( .Yeti. El amor en los tiempos del cólera, Tue 20 Jul 2010, 13:37, 1 reply)

Fishy love

( whenanimalsattackhumans clad in global hypercolour, Tue 20 Jul 2010, 16:36, closed)