Sliced ​​fish for the holiday table

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   To cut fish, use a slicer or fillet knife. These knives have a narrow and thin blade. If you place the tip of such a knife on the table, it bends quite well. Also, the knife must be very sharp. This is the main secret of the chefs who make sushi, sashimi, etc. And there cutting is 100% success or failure.

2. STEP 2

   

   The second secret is that they don’t hold the fish with their hands, that is, they start cutting it on the right, as we are used to, but on the left. The knife is sharp; due to gravity, the fish lies 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. Next, we begin to thinly slice the fish for serving, slice by slice. The pieces should be thin, but in moderation.

4. STEP 4

   

   In slicing, it is not customary to serve the 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 turned almost parallel to the surface of the board and the cut is completed like this.

5. STEP 5

   

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

6. STEP 6

   

   When the edge of the piece is close, hold the fillet at the entrance of the knife, this way you will get neat slices.

7. STEP 7

   

   Try to lay out the fish beautifully right away and think through the presentation and decoration of the cut in advance. Although, in my opinion, such professional cutting does not require additional decor.

Comments on the recipe

Marina

09.10.2023

5

Beautiful! Here is a recipe for how to salt red fish

Moderator Ksenia

09.10.2023

4.9

Thank you very much for the tips on how to make sliced ​​fish for the holiday table. I've always had problems with this. True, I made the cuts for meeting guests, and for breakfast. But for the family, I also want the fish to look beautiful and appetizing. I cut the chum salmon fillet. The day before, I asked my husband to sharpen the knives sharper, so that I had what I needed. It turned out that cutting fish is not so difficult if you know the necessary nuances. Thanks again to the author!