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How to carve a whole salmon

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A fish high in protein, vitamin D and Omega-3 fatty acids, salmon is noted for its succulent pink flesh. Whether you've cooked it in a fish kettle or in the oven, this guide tells you how to carve and serve your tasty dish.
What you'll need: 
Fish Servers (stainless steel/silver) or a blunt knife
Suitably-sized plate or board
Lay your salmon on its side on the plate or board.
Cut through the middle of the uppermost side, from head to tail, making sure you don't cut through the backbone.
The back of a salmon (above the cut) is thicker than its belly. Carve slices from the back by cutting strips parallel to the initial incision.
Next, portions of the belly flesh are cut at right angles to the first cut.
Serve the portions, ensuring that each diner receives a helping of both back and belly meat.
Some people prefer to cut all portions (back and belly) parallel to the initial cut: why not try it both ways?


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