In my fish eating experience, the main bones come from a spine that run through the fish from head to tail with bones shooting vertically (up and down) from the spine. Then there are two extra rows of bones, one row at the top coming down towards the middle and another row at the bottom coming up towards the middle.
So the angle of attack is usually to use chopsticks to break off the meat starting from the center towards either the top or bottom. Keep going until you have all of the meat on one side. Then flip and repeat with the other side.
This cooking method should also work with fillet though so if you are not used to eating fish with bones, you can just make it with fillet.
In my fish eating experience, the main bones come from a spine that run through the fish from head to tail with bones shooting vertically (up and down) from the spine. Then there are two extra rows of bones, one row at the top coming down towards the middle and another row at the bottom coming up towards the middle.
So the angle of attack is usually to use chopsticks to break off the meat starting from the center towards either the top or bottom. Keep going until you have all of the meat on one side. Then flip and repeat with the other side.
This cooking method should also work with fillet though so if you are not used to eating fish with bones, you can just make it with fillet.
And if the fish is tender enough (why I love steamed fish), you can use a spoon or chopsticks and sort of slide the meat chunks off the bones. 😊