Serving a whole fish creates a sense of occasion
Cooking a whole fish on the bone, like a sea bass or mackerel, is very easy, but people are often put off because they don’t know how to divide it into portions. It's very simple:
- Using a knife or a spoon, separate the head from the body.
- Cut along the spine and then carefully lift the fish off the bone, dividing it into portions.
- Turn the fish over and lift the flesh off the other side. Look out for when the bone is pink and the flesh releases; that’s when you know your fish is cooked.