A broad silver knife should be used in serving fish. Serve as little of
the bone as possible, and be careful not to break the flakes.
_Halibut or Salmon_. A middle cut, or thick piece, of halibut or salmon
should be placed on the platter with the skin surface up and the back
toward the farther side of the dish. Carve in thick slices down to the
bone, slip the knife under and remove them. Then remove the bone, and
serve the lower portion in the same manner.
A thin slice of halibut should be laid on the platter with the flesh
side up. Cut next to the bone on each side, divide the fish as required,
and leave the bone on the platter.
_Mackerel, White-fish_, etc. These and other thin fish for broiling
should be split down the back before cooking. In serving, divide through
the middle lengthwise, and then divide each half into such portions as
may be desired. Be careful not to break or crumble them.
_Smelts, Perch_, and other small pan-fish are served whole. They should
be arranged on the dish with heads and tails alternating, or in a circle
round a silver cup placed in the centre of the platter and holding the
sauce. Or, place two or three on a silver skewer, and serve a skewerful
to each person.
Small slices and rolled fillets of fish are not divided.