“… how do you say a fish that has not yet been filleted? ”

whole and head-on and bone-in, singly or in combination, are sometimes used to describe culinary fish that have not been filleted but may have been gutted.

 Originally Posted By: BranShea
 Originally Posted By: morphememedley
No variations in the viewpoints of the fish species in question have been observed.

Good for some? …

I was taking a playful fish-slap at scientific studies of animals and at cruelty-to-animals awareness.

I can't sample viewpoints held by fish, but I can sample fish by eating them, and I do have some preferences. After a long run as a heavy consumer of sardines, then herring, I have nearly become addicted to salmon—particularly sockeye, which is available in these parts fully-cooked in three ounce bags. I've heard that this is a catastrophic year for wild salmon harvests, and I've been expecting salmon prices to skyrocket, yet I've been able to buy bagged sockeye salmon on sale, for less per unit than some brands of premium sardines, for weeks on end.