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How to carve a whole salmon
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
1:
Lay your salmon on its side on the plate or board.
2:
Cut through the middle of the uppermost side, from head to tail, making sure you don't cut through the backbone.
3:
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.
4:
Next, portions of the belly flesh are cut at right angles to the first cut.
5:
Serve the portions, ensuring that each diner receives a helping of both back and belly meat.
Tips:
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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