If the grand kids or elderly folks are eating I always fillet some for them, but for me it's on the bone, leave the tail and throw in any eggs if available. To make the eating easier I cut off the entire ribcage along with the pin bones then I cut down each side of the dorsal fin. When cooking this allows the oil to reach inside the fish and as it cooks it opens up making it easy to peel the meat right off the bones. Now I'm hungry.
"gene"