Fish slicing for the festive table

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   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 is lying on the board and will not go anywhere.

3. Step 3:

   

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

4. Step 4:

   

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

6. Step 5:

   

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

7. Step 6:

   

   When the edge of the piece is close, hold the fillet at the entrance of the knife, so neat slices will turn out.

8. Step 7:

   

   Try to lay out the fish beautifully right away and think about serving and decorating the slicing in advance. Although, as for me, such a professional cutting does not need additional decor.