Skilled waiters can easily separate the whole fish from the plate with simple tableware. In the book "Chronicle of Michelin Chef Seafood", you can learn the tips of breaking down the whole fish with step diagrams.

This fish is the finished product "roasted golden snapper" after barbecue. No matter what form of whole fish is cooked thoroughly, the decomposition skills are the same. The following are the decomposition steps:

1. Open the back of the fish gills cover with a spoon, and open the hard triangular part behind the head with a fork.

2. There will be many short bones in the belly of fish. Press the edge of the spoon here to fix the fishbone and then pull it out with a fork.

3. Press the fish tail with the edge of a spoon and gently separate the fish tail from the fish body with a fork.

4. Start with the fish head near the dorsal fin and cut the spoon along the fish body. Inch deep, let the fishbone above the fish back separate from the fish, and then pull it out with a fork.