There is more art in delicately carving the imperial turbot than any
other fish, in order that every one may be supplied with the rich skin
and fins, so highly appreciated by epicures. It is always brought
to table with the white or under-side uppermost, as this is the most
delicate part. The point of the fish-knife must be drawn done the
middle to the bone, and from thence deep cuts made at right angles,
and the squares, thus made, carefully raised, including the portion of
fin attached to each. After the upper part is consumed, the back-bone
may be removed, and the lower part divided in the same way, neatly,
and without breaking the flakes. Brill, a fish much inferior in
quality, but sometimes introduced as turbot, must be carved in the
same way.
[Illustration]