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Flat Fish

Flat fish are served whole, if small.

The larger flat fish are served in flat slices, serving a part of the fin with each piece. If too large to be served whole, serve the halves by taking out the backbone. The same rule will apply to all other fish. Serve all pan fish whole, if small enough, or cut in halves by dividing along the back-bone. Bony fish, when baked, should have the back and belly slit up, and each slice drawn gently downward, by which means less bones are served. If there is dressing, serve with the fish; also sauce. 2