What is the food term for a fish dish served with its head and tail?

There isn't a single, universally recognized food term for a fish dish served with its head and tail. However, there are several terms used depending on the specific dish and culture:

* Whole Fish: This is the most common term and simply means the fish is served whole, including the head and tail.

* "En Papillote" (French): This refers to a fish dish wrapped in parchment paper and cooked in the oven, often served whole.

* "A La Meuniere" (French): This refers to a fish dish pan-fried with flour and often served whole, though it can be filleted.

* "Whole Fried Fish": This is a straightforward description of a fish dish that is fried whole.

* "Fish Head Curry": This is a specific dish popular in Southeast Asia that utilizes the fish head, often served whole.

The specific term used will depend on the context and the specific dish.

It's important to note that serving fish whole with the head and tail is not always common or preferred in all cultures. In some regions, it is considered more appropriate to serve fish filleted or in other forms.