[Illustration]
The best part of a large salmon is a thick piece from the middle. It
must be carved by first making an incision down the back, 1 to 2,
and a second from 5 to 6; then divide the side 3 to 4, and cut the
slices, as preferred, from the upper or thick part, or from the lower
richer thin part, or give a little of each. Salmon trout, as it is
usually called, haddocks, or large whitings are carved in the same
way.