Fish cut on the festive table

4 servings
10 min

For cutting fish, a slicer or fillet knife is used. Such knives have a narrow and thin blade. If you put such a knife with your tip to the table, it bends pretty well. Also - the knife should be very sharp. This is the main secret of chefs who make sushi, sashimi, etc. And there cutting is 100% success or failure.

The second secret is that the fish is not held by hand, that is, they begin to cut on the right, as we are used to, and on the left. The knife is sharp, due to the effect of gravity, the fish lies on the board and will not go anywhere.

We tilt the knife at an angle of 45 degrees and make the first cut - with a smooth long movement, we cut the first corner piece, which does not go into the cut. Then we start thinly, slice by slice, cut the fish to serve. The pieces should be thin, but in moderation.

In cuts, it is not customary to serve a dark layer of fillet, which is located in the center of the barrels of fish under the skin, so when the knife approaches the skin, it is turned almost parallel to the surface of the board and the cut is finished like this.

So you can cut any more or less dense fish for an idle table.

When the edge of the piece is close - hold the fillet at the entrance of the knife, this will make neat slices.

Try to immediately lay out the fish beautifully and think about the serve and decoration of the cut in advance. Although, as for me, such a professional cut does not need additional decor.