Dining Guide / During the Meal
Fish Courses
Eat a whole fish without flipping it: top fillet, remove the backbone, then the bottom fillet. Gather bones and skin at the far side of the plate.
Key Points
- A fish knife is less for cutting than for easing the flesh apart and lifting it.
- With a whole fish, start with the top fillet.
- When the top side is done, slide the knife under the backbone, hold it with the fork, lift it away and set it at the far side of the plate.
- Don’t turn the fish over. Simply eat the bottom fillet from where it lies.
Do
- Ease the flesh apart and lift it with your fork
- Gather bones and skin at the far side of the plate
Avoid
- Flipping the fish over
- Sawing with the fish knife
- Spitting a small bone onto the plate
Handy Tip
To squeeze a lemon wedge, press it with your fork, or cup your other hand around it as you squeeze so the juice doesn’t spray.