Welcome to the Captain's Galley
Here we will have lots of fun in the cooking and
then the eating and that I enjoy the best.
BOILED SALMON -1
This fish is seldom sent to the table whole, being too
large for any ordinary sized family; the middle cut is considered the
choicest to boil. To carve it, first run the knife down and along the
upper side of the fish from 1 to 2, then again on the lower side from 3 to
Serve the thick part, cutting it lengthwise in slices
in the direction of the line from 1 to 2, and the thin part breadth wise,
or in the direction from 5 to 6.
A slice of the thick with one of the thin, where lies
the fat, should be served to each guest. Care should be taken when carving
not to break the flakes of the fish, as that impairs its appearance. The
flesh of the salmon is rich and delicious in flavor. Salmon is in season
from the first of February to the end of August.