How to cut and serve fish (Salmon, Cod, Haddock, and more!)
Ladies are taught that a broad silver knife is the correct utensil for handling fish. As little of the bone as possible has to be presented, and the flakes cannot be damaged.
Halibut or Salmon
- Put a middle cut, which is a thick piece of halibut or salmon on the plate, with its skin side up and the back of the fish to the furthermost side of the dish.
- Trim large slices nearest the bone, insert the blade under, and lift out the slices.
- Then remove the bone and in the same way, prepare the remaining part of the fruit loaf.
- Spoon a thin slice of halibut onto the plate and skin side towards you.
- Slash through it just above the adjoining bones and pull the fish apart, if needed, leaving the bone on the plate.
Mackerel and White Fish
- Thin fish like mackerel, white fish, and other fish for broiling should be slashed along the operator’s line.
- Instead, peel them in halves along the length and then into the slices that are preferred.
- Pray to ensure you do not crack or crumble them.
Whole Smelts, Perch, and Other Small Pan-Fish
Whole Smelts, Perch, and other small panfish are typical of this preparation method.
- They should lie head and tail down next to each other.
- If the sauce is served in a silver cup placed in the middle of the dish, your fish must be placed around the cup. Or, put two or three on a silver skewer and give one to each person.
- Small pieces and rolled fillets of fish are not cut.
Baked Fish
Cod, Haddock, Cusk, Bluefish, Shad, Small Salmon, and Bass.
When these fish are served whole, they can be cut better if they are prepared in the following way before cooking:
- Broad, short fish like shad can be propped up using stale bread or peeled potatoes to keep them steady.
- Longer, narrower fish can be shaped into an “S” and secured with skewers or string.
- For trussing, use a sturdy string and thread it through a needle.
- Push the needle through the fish’s head, then tie the string securely.
- Then bend the head around and pull the needle through the middle of the body.
- Bend the tail in the other direction, push the needle through near the tail, pull the string tight, and tie it.
- Cut the skin two inches apart on each side.
- Fish prepared this way will hold its shape until served.
- Place it on the plate with the head on the left and the curved side facing outward.
- Slice along each side of the backbone, running your knife the full length of the fish.
- Then cut through the cuts on the side closest to you and move each piece away from the bone.
- After that, take off the part of the fish that is on the far side of the bone.
- Lift the bone to get to the stuffing, and give each person a little bit of fish, stuffing, and sauce.
- The skeleton should remain intact on the plate.
- If the fish was baked whole and served lying on its side, start by cutting slices across the body down to the backbone—but avoid cutting through it.
- Use the knife to slide under each portion, lifting the meat gently off the bone.
- Serve the portions as needed, ensuring they stay intact.
- Once you’ve removed all the top fillets, take out the backbone and cut the bottom section into portions.
