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.