Q: Please provide guidance on how to eat a whole fish including how to debone it.
A: When ordering a whole fish, the waiter or maitre d’ customarily presents the fish to you, then removes it to a side table or trolley for de-boning and then serves it to you, plated.
Should you have to debone the fish yourself, here’s how:
A whole fish should be eaten with a fish knife and fish fork. Anchor the fish with your fork and, using the knife, remove the head, placing it on a plate for discards. Then use the tip of your knife to cut a line down the center of the fish from the gill to the tail, just above the middle of the body, parallel to the skeleton. You can either 1) lift the top half of the fish off of the skeleton, place it on your plate and remove the skeleton to the discard plate, exposing the lower half of the fish or 2) you can eat the fish directly, removing the skeleton when you get to it.
If the fish is on the plate meat side up and skin side down, just use your fork to eat the meat, leaving the skin. If the skin side is up, you can gently scrape it away from the flesh below using your knife or the side of your fork, and place it on the discard plate
If you find small bones in your mouth when eating the fish, push them to the front of your mouth with your tongue and then onto your fork, removing them to the side of your plate.