Whole fish deboning presentation

Elegant whole fish service technique. Fish: Mediterranean branzino, roasted with lemon and herbs. Deboning tableside: 1. Cut along dorsal fin and belly. 2. Gently separate top fillet from bones. 3. Plate top fillet. 4. Lift skeleton from tail, remove in one piece. 5. Plate bottom fillet. 6. Drizzle with herb oil. Technique requires: sharp fish knife, fish spatula, practice. Explain bone structure and presentation importance in fine dining. Check for pin bones.