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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]The bones is my concern as well. I'd love to eat more whole fish but I really really hate to deal with the bones![/quote]

Well, after cooking and eating my yellowtail snapper, I WILL concede they were a little boney, but I think they also could've been cooked a little longer. With the trout, the meat just SLID right off the bones and I didn't get a single one in a single bit. So, different fish and cooking probably affects this, but it was not hard to avoid tonight—at least in the perfectly cooked sections, it just lifted right off with my fork.

I'm interested to check out the cookbook someone above mentioned because I presume there will be thoughts about certain fish and the preparation. [/quote]
Good feedback! When you ate the trout did you pull the bone out all at once? Or dish it up and everyone pulled their own bones out? I'd wager that the fattier fishes will have the bones come out easier, so that makes sense with the trout vs snapper. [/quote]

I wasn't sure what I was going to be dealing with and I have kids, so I was prepared to have to take it off the fish myself, so I poked at it with a fork and it literally fell off the trout. So I slid the fork under the meat and it came off in one smooth motion. Not as easy or pretty as putting a filet on the plate, but the taste (kids agreed) was so good. If I had thrown just a bit of wood for smoke on the grill it probably would've been insane. They were great looking trout and very fresh, of course, so that helped.

I tried something similar with the snapper, because, again, feeding a kid, and it didn't come off as smoothly, but my daughter got no bones. Some of the meat towards the center was not as perfectly cooked—probably could've kept it on the grill another minute—but most of it just slid off in large chunks for my wife. I just took a whole snapper on my plate and was pleased. Again, I think different fish and different meals would allow different etiquette. This was snapper that I had marinated for about an hour with olive oil, ginger, garlic, a bit of paprika, doused with lime juice and stuff the limes into the cavities of. Certain parts seemed less bony than others.

In college I worked at a restaurant in the mid-west that did whitefish fish boils (not as horrible as it sounds) and they used big chunks of bone-in fish, but I learned there that if you have a properly cooked fish and know what you're doing, the bones can come out very simply. (Notably I was a bartender, not a cook).

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