A general rule almost always observed for cutting up fish at table, is to use only silver imple ments; this to be specially followed for boiled and braised fish. Fried fish is the only kind where knives are allowable. To carve boiled fish, use either a silver fish slice, spoon or fork. The lines traced on the back of the fish (Fig. 23) denote in what direction it must be cut, observing, as the figure indicates, that it should be on the opposite side to the belly, for on this part the fleshiest meat is found. To cut up a bass, salmon, etc., or any fish of a long shape, first, trace a line following the course of the bone, beginning at the head and finishing at the tail, then divide this back piece into slices and lay each one on a separate plate. All meats taken from the back and sides of a fish are fleshier and preferable to those found on the belly.

Fig. 28.

Fishslice

A name given to a certain utensil with which fish is cut at the table to serve it on plates. These slices are made of silver or silver-plate; the blade is broad and sharpened on one side, fastened to a handle. Smaller slicers are also placed on the table to facilitate serving flat cakes, flawns and tarts that are difficult to lift with a spoon or a knife.

Fig. 24.