Dining Guide / Japanese Dining
Eating a Whole Grilled Fish
Start with the top fillet from the head, lift out the backbone instead of turning the fish over, then eat the bottom. Gathering the bones at the back keeps the plate neat.
Key Points
- Work from the head toward the tail, flaking off the top fillet one bite at a time.
- When the top fillet is gone, don't turn the fish over.
- Hold the head with your left hand (through kaishi paper, if you have it), slide your chopsticks under the backbone, and lift it out with the head and tail attached. Set it at the far side of the plate.
- After eating the bottom fillet, gather the bones and skin at the far side. Covering them with a sheet of kaishi looks tidy.
- If a small bone ends up in your mouth, cover your mouth with your hand, remove it with your fingertips, and set it at the edge of the plate.
Do
- Leave the fish facing the way it was served
- Gather the bones at the far side of the plate
- Enjoy the grated daikon and citrus served with it
Avoid
- Turning the fish over
- Pulling bones out with bare fingers
- Picking at the fish from all directions
Handy Tip
When squeezing sudachi or lemon over the fish, cup your other hand around it so the juice doesn't spray.
Customs That Vary
Not turning the fish over keeps the presentation intact, and in some fishing communities flipping it is said to suggest a capsizing boat. Many families don't mind at home, but at formal meals it's safest not to. For Western-style fish courses, see "How to Eat a Fish Course."
Practice in a Lesson
Sources
- Ministry of Agriculture, Forestry and Fisheries (Japan), “Washoku Culture Training Text” — Japanese place settings, kaiseki, lidded bowls and whole grilled fish.