Eating fish
Lent is the time of year, where fish will for many become standard fare. The problem many encounter is just how to really enjoy whole fish at the table (with knife and fork), and just how to remove that bone from the mouth without losing face.
Step 1 is to cut off the head. Hold fish firmly with your fork, slit it with the tip of the knife from head to tail, open it out flat, remove the centre bone, lift bone out to the side and enjoy.
Some persons prefer to leave the head on. In some cultures, serving the head is considered a great honour. If this is the case, slit fish open, and proceed with care.
A wedge of lime/lemon is usually served with fish, squirt this over the fish. If the lemon/lime is full of juice, use your left hand to protect other diners from being squirted.
Eat fish carefully and slowly.
The rule regarding removing food at the table is this: Finger foods are removed with the fingers, fork foods with the fork, and placed on the side of the plate.
SOS Etiquette would also encourage diners to use the thumb and finger to quickly remove the fish bone if the fork seems not to be doing the job.