Sunday Tasmanian - Tassie Living - - TASTE -

IN the case of whole poached or hot- smoked salmon and trout, na­ture has kindly drawn the carv­ing in­struc­tions for us.

Cen­tred along the length of the back is an in­dented line. Along each side of the fish, about half way down, is an­other clearly marked line, the blood line, run­ning head to tail.

To carve, sim­ply in­sert a blade into this blood line, un­til it meets the bone, and gen­tly run it along the full length.

Do the same along the back­bone line cut­ting round the dor­sal fin. Then por­tion the serves by cut­ting ver­ti­cally be­tween the two lines and lift­ing the meaty por­tions gen­tly off the frame. They should come away eas­ily and be com­pletely bone­less.

Be­tween the blood- line cut and the bot­tom of the fish, the long, del­i­cate rib bones make things a lit­tle more tricky. But by lift­ing por­tions with a fork care­fully from the blood line down and away from the ribs, you should again be able to get lovely full flakes.

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