In article <2013082012591310707-xxx@yyyzzz>, gtr > wrote:

> On 2013-08-20 19:44:31 +0000, Helpful person said:
>
> > On Tuesday, August 20, 2013 1:02:35 PM UTC-4, gtr wrote:
> >>
> >> Once home I opened it to find that it was cleaned but not fileted. I
> >> did a really lame job of getting the head off and even more pathetic
> >> job of fileting it, but what the hell, I managed to get the job done.
> >> Also--I got another shot at fileting a fish, which I figured I'll be
> >> pretty good at one day only if I do it anothe 40 times.
> >>
> >> Slathered some olive oil and thyme on it, broiled it for a 3 minutes a
> >> side. Tasty, easy (despite the filet job) and cheap. I'm going back
> >> down to H-Mart again today.
> >
> > Next time cook the fish on the bone and with the head and filet as you
> > eat at the table. It will taste much better.
>
> The wife suggested that, but with neither of us having never done this
> before, I was unsure how best to go about it. Most of the time, I
> dress the fish/chicken/beef and then pop it in the broiler. I take my
> guesses about how long it should be on each side, usually 3-4 minutes a
> side.
>
> In the case of the whole fish, as thick as it was, I figured I'd need
> to bake it or poach it, instead of broiling it in order to ensure it
> was done all the way through. So the whole process was something I
> didn't know and hadn't researched.
>
> Any guidance regarding approaches to whole-fish are appreciated. We
> have no worries about actually EATing a whole fish...

There is a line along both sides of the fish demarcating
the boundary where bones grow upward and downward.
(this is also the line where sense organs are located
sense organs that detect small water currents allowing
the fish to tell where other fish are and accounting for
how schools of fish seem to move with a single mind.)
At the table use your fish knife to cut through the
skin and through the flesh along that line. Now insert
a fork along that line and draw it parallel to the
small bones either upwards or downwards away from the
spine thus removing a perfect, bone free morsel.

--
Michael Press