Whole Fish Etiquette

5

November 27, 2012 by Diniquette

Since June is NATIONAL SEAFOOD MONTH, it’s the perfect opportunity to hone your filleting skills

When presented with a whole fish, this is the best plan of attack:

* When the head of the fish is not detached, remove it from behind the gills.

* To Fillet: Hold the fish with a fork and slit from the head to the tail with a knife; then flip open the fish so it lays flat.

* To remove the bones: place the tip of the knife under the backbone, lift it with a fork and place it on the side of the plate.

* Should you ingest any of the “pin” bones…just remove them with your fingers and put them on the side of your plate.

You are now a fish filleting expert!

Enjoy!

Krista

5 thoughts on “Whole Fish Etiquette

  1. Liz says:

    Any suggestions for when a guest gets a bone caught in their throat? Had that once, but no one had a suggestion. Awkward…

    • Diniquette says:

      Hi. WOW. Ok, so I’m assuming the person was NOT choking. So if they’re not choking and can still breathe and talk, they need to flush that bone out of their throat…..drink lots and lots of water to flush it thru.
      I hope that helps.
      Thanks for asking.
      K

  2. Diniquette says:

    Reblogged this on .

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