To master the art of carving one must understand the anatomy of the meat to be carved.

The carver should insist upon having a sharp knife, a large platter, and sufficient space to move his arms.

The carving of fish is extremely simple. Run the knife the whole length of the back, then cut from the back to the middle of the fish; the flesh may then be separated from the bone. When one side is served, turn the fish over and carve the other side in the same way.

The center of the fish is considered the best, as it is the fattest portion. The meat around the head and neck is decidedly gelatinous.

Medium-sized fish, like mackerel, salmon, trout, and so forth, are cut through the bone, thus giving a piece of fish on either side of the backbone for each serving.

Small fish are generally served so as to make four fillets, - two fillets on either side of the backbone.