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To Carve Salmon

1265. It is only necessary to take care to avoid breaking the flakes unnecessarily, by attempting to divide them at right angles with the long' axis of the fish. There is a great difference in the flavour of the back or thick part, and that of the thin part of the fish, and therefore most people like to be asked which they prefer. This being done, the knife is carried down to the bone longitudinally, and removes a thick slice of either or both, according to the choice. (See directions for codfish, par. 1264.) TURBOT 1266. Requires peculiar carving, because, unlike other fish, its skin and fins are thought a great delicacy. It is only necessary to carry the blade of the knife down to the bone along the middle, and then to make similar deep and clean cuts at right angles to this, each way to the fins, a portion of which should be separated and kept with each square of fish, so as to avoid that hacking of the fins into pieces afterwards, which is by no means sightly. When this part is not approved of, it is very easy to leave the fin attached to the bones below (see fig. 139).