How exactly does one eat a whole fish?

[kaybird]

It looks like the knife in the pic is a fish knife used to separate the flesh from the stuff you don't want to eat

There was a knife provided, completely unnecessary in this case.

 

[BayouQueen]

OP, you reminded me of a lunch we had in Portugal a few years ago. There was a gentleman dining alone and he had a whole fish on his plate -- a bony fish. It was a fascinating experience sneaking peeks at how he enjoyed his fish. In a word, he was slow.

We Americans were wolfing down our meal. Our Portuguese gentleman had a nice long, leisurely meal, gently separating fish from bone with a fork and knife. So what I now know about eating a whole fish: Take your time and enjoy!

 

[GroupB]

I remember ordering a whole fish at Kat Cora Kouzina at the Boardwalk. It was a first time experience for me and I can't say I'd do it again. DW is still grossed out by it to this day

 

[Bashful2]

My friend, who just returned, had the whole fish from Skipper's. She said it was delicious and yes, the waiter did give instructions on how to eat it.

 

[SGMCO]

My DH and DS ordered the Whole fried at Skippers and it was one of the best meals of the trip.
When I started making my ADRs for this upcoming trip my DH said he wanted to eat at Skippers again.

 

[OrangeCountyCommuter]

Simple answer is ask them to filet it in the back. They'll bring it out full so you can see it then take it back to cut it off the bone for you.

This is my method too.

 

[manning]

Head first.

 

[arminnie]

I am doing a heads on shrimp boil next weekend for my DH's family.

I will remove the heads before serving.
1. To not gross out the more picky eaters.
2. To make shrimp stock with the heads.

 

[PetePanMan]

your question isn't stupid (or, if it is, I have the same stupid question). Thanks for asking - this info is helpful as I plan to tackle one of these babies next trip as well.

 

[samsteele]

So tasty at Tiffins. Very tender and flaky, just start with your fork and keep going!

This is what I am planning on eating at Skippers in a few weeks. Like your plan of attack. Just pick up the fork and go. I've fillet fresh raw lake trout & pickerel that I've caught fishing in prep for pan frying but I just don't think it should come to that. It shouldn't be that involved. I'm just going to peel off some skin with my fork and go for the meat. I'll also watch for bones. My grandmother was an early E.R. nurse (in Toronto & the Bronx, NY in the 20's) & she always served bread with fish. The idea is that if you swallow a small bone, immediately eat a slice of bread to cushion it & minimize any internal problems. So I'll be asking my waiter to leave my bread service on the table.

 

[AColeman]

You all seem just so prim and proper to me! LOL. Which is probably why I don't go to nice places.... I'm from good ole Mississippi and I can tell you we do whole fish and head on shrimp/reds/crawdads (Yes, I know they're different, but same family and concept. LOL) all the time. I have never seen anyone use a knife to take the head off of a shrimp, so kudos to you! We just grab the head and tail, then kind of pinch the head and twist the tail and it'll come lose. Shell and eat. For the fish, I do like to use my fork, but it's more for helping guide the meat off of the bone than for being...well mannered? (Gosh I sound awful. I promise I have tack and am not a heathen.) I hold my fish by the head or tail then slide the fork sideways (so it's flat against the spine and ribs) and slide the meat right off. You still get a bone here and there, but not too many.