Salmon, To Carve
First run the knife quite down to the bone, along the side of the fish, from A to B, and also from C to D. Then help the thick part lengthwise, that is, in the direction of the lines from A to B; and the thin part breadthwise, that is, in the direction of the lines from E to F, as shown in the engraving. A slice of SALMON, TO CURE. the thick part should always be accompanied by a smaller piece of the thin from the belly, where lies the fat of the fish.
F BOILED SALMON.
Note.--Many persons, in carving salmon, make the mistake of slicing the thick part of this fish in the opposite direction to that we have stated; and thus, by the breaking of the flakes, the beauty of its appearance is destroyed.
Salmon, To Cure. This process consists in splitting the fish, rubbing it with salt, and then putting it into pickle in tubs provided for the purpose. Here it is kept for about 6 weeks, when it is taken out, pressed and packed in casks, with layers of salt.