Many people find portioning fish particularly challenging. A sharp blade helps, but as Grant demonstrates in this video, the real secret is knowing when to do the portioning.
Fish Cooked and Served Hot
When cooking fish that will be served hot, we recommend portioning before cooking the fish. This avoids the difficulty of slicing the fish when it's hot and fragile.
Fish Cooked and Served Chilled
But when the fish will be cooked and then chilled, such as for our Salmon 104 °F dish, it's actually better to do the final portioning after cooking and chilling. The flesh will cut cleanly when cold, and its easy to slice identical looking portions with clean edges.