How To Eat Fish On The Bone

Using a fish knife or a dinner knife, insert the tip roughly in the middle of the fish at the head end. You should be able to feel the start of the spine beneath the surface with your knife. Cut through the meat along the spine all the way down to the tail. Then slide the knife under the meat so it is flat against the vertebrae. Use the knife and the back of a spoon to push the fillet of meat away from the spine. If the fish is cooked correctly, the fillet should slide away easily. Do the same with the fillet on the other side of the spine, then turn the fish over and repeat the process for both fillets on the other half of the fish. You can now get rid of the skeleton, head and tail. You now have four boneless fillets of Sole to enjoy. Bon appétit!