DRAMATIC AND EASY TO COOK AND SERVE DEBONED WHOLE FISH

Abstract

This invention is a simplified method of cooking a whole fish without the problems associated with having to eat around fish bones or overcooking the fish. The whole fish is sliced open along the bottom side, the bones are removed, and the remaining fish meat is placed over a an upside-down V shaped stand for cooking for grilling.

Claims

1. A stand for holding a fish for consumption, the stand being comprised of: at least two planes forming an inverted V shape with an angle of about between about 30 degrees and about 120 degrees between the two planes, wherein each of the two planes has an anterior and posterior, exterior side, interior side, and an adjoining proximal edge and opposing and respective distal edges; multiple liner cutting slits directed from the proximal edge of each plane and directed towards the respective distal edge of each plane and substantially similar in length in each plane such that each slit is preferably between about 50% and 95% of the length between the proximal and distal edges.

2. The stand according to claim 1, wherein the slits include stakes directed upward and away from the proximal and distal edges.

3. The stand according to claim 1 further comprising one or more reinforcing bars between the interior sides of the opposing planes.

4. The stand according to claim 1, wherein the stand is able to be frozen.

5. The stand according to claim 1, wherein the stand is able to be used in an oven without substantially decomposing.

6. The stand according to claim 1, further comprising a holding plate.

7. The stand according to claim 1, further comprising a rod that runs substantially parallel to the proximal edge and distal edges between the interior of the planes, wherein the rod can be attached to a conventional rotisserie mechanism.

8. A method for providing a whole fish for consumption, the method including the steps of: slicing the ventral side of a fish; removing organs from the fish; deboning the fish without removing skin and leaving the fish otherwise substantially intact; positioning the fish on a stand, wherein the stand is comprised of: at least two planes forming an inverted V shape with an angle of about between about 30 degrees and about 120 degrees between the two planes, wherein each of the two planes has an anterior and posterior, exterior side, interior side, and an adjoining proximal edge and opposing and respective distal edges; multiple liner cutting slits directed from the proximal edge of each plane and directed towards the respective distal edge of each plane and substantially similar in length in each plane such that each slit is preferably between about 50% and 95% of the length between the proximal and distal edges, wherein the fish rests against the exterior of each of the planes of the stand and the inside of the dorsal side of the fish is substantially adjacent to the proximal edge of the stand.

9. The stand according to claim 8, wherein the slits include stakes directed upward and away from the proximal and distal edges.

10. The stand according to claim 8 further comprising one or more reinforcing bars between the interior sides of the opposing planes.

11. The stand according to claim 8, wherein the stand is able to be frozen.

12. The stand according to claim 8, wherein the stand is able to be used in an oven without substantially decomposing.

13. The stand according to claim 8, further comprising a holding plate.

14. The stand according to claim 8, further comprising a rod that runs substantially parallel to the proximal edge and distal edges between the interior of the planes, wherein the rod can be attached to a conventional rotisserie mechanism.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0014] The various exemplary embodiments of the present invention, which will become more apparent as the description proceeds, are described in the following detailed description in conjunction with the accompanying drawings, in which:

[0015] FIG. 1 is an illustration of a stand according to the present invention.

[0016] FIG. 2 is an illustration of a whole fish resting on the stand according to the present invention.

DESCRIPTION OF THE REFERENCED NUMERALS

[0017] In reference to the drawings, similar reference characters denote similar elements throughout all the drawings. The following is a list of the reference characters and associated element:

[0018] 15 Plane

[0019] 20 Anterior

[0020] 21 Posterior

[0021] 25 Proximal Edge

[0022] 26 Distal Edge

[0023] 31 Exterior

[0024] 32 Interior

[0025] 50 Fish

[0026] 52 Dorsal Side

DETAILED DESCRIPTION

[0027] The present invention is a process for uniquely cooking a whole fish in a convenient way that eliminates most bones and allows for cooking the fish without drying it out.

[0028] In a first step, a fish is gutted and deboned by slicing the fish lengthwise along its ventral side. The slicing along the ventral side may slice all the way to the vertebrae of the fish. The guts of the fish are removed, and the vertebrae and ribs are removed. This leaves the fish meat still connected to the fish skin, and the fish skin is still substantially all connected except where sliced along the ventral side.

[0029] The fish head, tail, or both may also be kept connected and not removed with the guts and bones.

[0030] The remaining whole fish may then be descaled if desired.

[0031] The remaining whole fish may then be frozen or kept chilled.

[0032] The remaining whole fish may then be placed on a stand that is substantially shaped as multiple upside-down V posts connected at the uppermost point by a connecting rod. The interior portion of the dorsal side of the whole fish is placed so it rests on the top of the connecting rod and then the fish meat and skin drape against the upside V posts.

[0033] There may be at least two planes forming an inverted V shape with an angle of about between about 30 degrees and about 120 degrees between the two planes. Each of the two planes have an anterior and posterior, exterior side, interior side, and an adjoining proximal edge and opposing and respective distal edges. One or more reinforcing bars may be between the interior sides of the opposing planes.

[0034] It is preferred that there are multiple liner cutting slits directed from the proximal edge of each plane and directed towards the respective distal edge of each plane and substantially similar in length in each plane such that each slit is preferably between about 50% and 95% of the length between the proximal and distal edges. The slits include stakes directed upward and away from the proximal and distal edges

[0035] In an exemplary embodiment, a rod runs substantially parallel to the proximal edge and distal edges between the interior of the planes, and the rod can be attached to a conventional rotisserie mechanism.

[0036] In another embodiment, there is a holding plate beneath the stand to collect drippings from the cooking fish that can then cook back off the plate and heat the interior of the fish.

[0037] The rack is able to be frozen as well as be heated in a conventional oven.

[0038] The stand with the whole fish may then be baked or grilled on the stand. By having the interior slightly open by the stand, the fish bakes more fully, and the interior is kept moist by the steam that develops and held under the draped fish on the stand.

[0039] Once cooked, the stand and fish are removed from the oven or grill, and can be served directly from the stand if one desires. This gives the presentation and experience of eating a whole fish, but without having to worry about eating around bones or drying out the fish meat.

[0040] While this invention has been described in conjunction with the specific embodiments outlined above, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. Accordingly, the preferred embodiments of the invention as set forth above are intended to be illustrative, not limiting. Various changes may be made without departing from the spirit and scope of the invention.