To carve fish
There is an art in carving fish, and it is confined to a single direction. It is to open with a knife at the back, drawing the blade the whole distance from head to tail just above the backbone, and pressing the meat loose from its fastening. Portions may then be served by cutting transversely with the backbone. Fish so carved is freed from the intricate mass of small bones which are sure to mingle with the flesh if it be cut in any other way. The head, if not already removed, should first be taken off, and the collar or shoulder-bone lifted from the fish.