The Seattle Times - PEOPLE IN various cultures who cook whole fish can attest to its stunning presentation and flavor. But I come from a boneless-skinless crowd that favors neat fillets. While I am not squeamish myself, some of my friends and family — carnivores even — would shriek if eyes peered up from a plate.In Europe, I enjoy eating whole fish, but at home I rarely do more than toss a fennel-stuffed salmon on the grill. Why is it OK in the Mediterranean, but not here? I couldn't make heads or tails (sorry) of this cultural divide. So I went on a mission to embrace fish that was not skinless in Seattle.