CARVING FISH
Special carving sets are procurable for fish. If such a set is not at hand, the best thing to use is a dinner knife, with silver plated or stainless steel blade, and a silver fork, preferably of the type known as a cold meat fork.
In carving any fish try to serve as little bone as possible and avoid breaking the flakes of the fish.
Baked or Planked Fish
If the fish has been slashed before baking, cut through these slashes, to, but not through, the backbone. If there are no slashes, cut the flesh crosswise at intervals of about two inches. Slip the knife under each section and lift it from the bone. When one side of the fish has been served, lift up the back- bone and divide the lower half.
Middle Cuts or Thick Pieces of Fish
Middle cuts or thick pieces of large fish, such as salmon and cod, are placed on the platter with the skin up. Carve the fish in thick slices down to the bone, then slip the knife under the portions and remove them from the bone.
Split Fish
When fish are split down the back and broiled or sauteed, divide them through the middle, lengthwise, then divide each half into as many portions as are needed. Very small fish are served whole. |
