Fish should never be carved with steel; assisting requires more care than knowledge; the principal caution is to avoid breaking the flakes. In carving a piece of salmon as here engraved, cut thin slices, as from a to b, and help with it pieces of the belly in the direction marked from C to D; the best flavoured is the upper or thick part.

Fish Knife and Fork.

Middle cut of Salmon.

Turbot.

Cod's Head.

Turbot

Cut flat pieces as marked in the engraving without moving the bone, the fin which is esteemed a delicacy, is always served with it.

All flat fish, such as plaice, brill,

John-Dory, Etc

are carved in the same manner: soles are cut either in halves, or, if very large, are divided into three, cutting right through. Flounders are served whole.

Cod's Head And Shoulders

Carry the knife from a to b, and then along the line to c, help slices accompanied by some which is to be found lining the back, and which you may obtain by passing the knife under the back-bone at c, serve also a piece of liver.

Many choice parts lie in this dish, and by inquiry you will soon ascertain the parts preferred. The jaw-bone from its gelatinous nature is considered by some a dainty, and the head generally, including eyes and palate, is a favourite with many.

Haddock

It is dressed whole, unless unusually large. When sent to table it is split its whole length, and served one-half the head to the tail of the other part; it is carved across.

A Dish of Mackerel.

Mackerel

Mackerel should always be sent to table head to tail, divide the meat from the bone by cutting down the back length-wise, the upper part is the best. All small fish, such as pilchards, herrings, smelts, mullets, etc, are served whole.

Fried Whiting.

Whiting

Whitings when fried have the tail passed through the eyes, and fastened. They are eaten thus.

Jack or Pike are served in many ways. When baked the back and belly should be slit up, and each slice gently drawn downwards, by this means fewer bones will be given.

However accurate may be our descriptions, yet like all others of this kind, the true elements of success will be found in practice. Carve at home when practicable, and out also, bearing in mind the rules given, exerting a degree of self-confidence, remembering as an adage, that elegance, not strength, is required to carve well.