Slicing Fish for the Holiday Table

Cooking method

1. Step 1:

   

   A slicing knife or a fillet knife is used for slicing fish. These knives have a narrow, thin blade. If you press the tip of such a knife against the table, it flexes quite a bit. The knife also has to be very sharp. This is the main secret of the chefs who make sushi, sashimi, and so on. And there, the slicing is 100% of the success - or the failure.

2. Step 2:

   

   The second trick is that you don't hold the fish with your hand - that is, you start cutting from the left rather than from the right, the way we're used to. The knife is sharp, and thanks to gravity the fish stays put on the board.

3. Step 3:

   

   Tilt the knife to a 45-degree angle and make the first cut - with a smooth, long motion, slice off the first corner piece, which doesn't go onto the platter. Then start slicing the fish thinly, slice by slice, for serving. The slices should be thin, but not too thin.

4. Step 4:

   

   On a platter, it's not customary to serve the dark layer of flesh that runs down the center of the fish's sides under the skin, so as the knife reaches the skin, turn it almost parallel to the surface of the board and finish the cut that way.

5. Step 5:

   

   This is how you can slice any reasonably firm fish for a holiday table.

6. Step 6:

   

   When you get close to the edge of a piece, steady the fillet where the knife enters - that way the slices come out neat.

7. Step 7:

   

   Try to arrange the fish attractively right away, and plan the presentation and garnish ahead of time. Although, if you ask me, slicing this professional doesn't need any extra decoration.