That spot on the top of the skull is some of the best meat.
I like whole fish better than my husband, but I always fry trout whole - including the head. You can do the same with any fish.
I'll sit the scaled and gutted fish in a pie plate of evaporated milk, then dredge it in flour or cornmeal before frying.
The trick to eating whole fish is to lift the skin with the edge of your knife and remove it.Then use your knife to lift the meat off the bones (don't stick your fork into the fish or you'll come up with a bunch of bones!). Once you've eaten that side of the fish, grab the tail and pull all the bones out, prettymuch inone piece, leaving you with the other side of meat. This method works best if you leave the fins intact. Bon apetit! - Roberta
"Anglers are born honest,
but they get over it." - Ed Zern