Some basic rules that can help you deal with the seafood

Generally fish dishes are considered difficult dishes because of multiple bones in it.  Many people get sometimes to a difficult situation because they don’t know how to eat it correctly. Actually everything isn’t so difficult.

Which fork is used for fish meal

There is a special utensil for eating fish. It’s given to fish dishes and consists of the fork with short teeth and the knife in form of a shovel. It’s used not for cutting but only for getting out of bones. According to the English tradition this function is carried out by the second fork. It is held in the right hand and you should eat only with that fork that is in the left hand. To cut the fish that is served entirely it is more comfortable to divide it into two parts. But before you have to remove the head and the skin. After that one half is overturned and holding on a plate with a fork. In this moment you take out a spine and small bones with the knife. The pulp is divided into small slices and is eaten. Then the same is made with the second half. Sometimes happens that only one fork is given. So hold it in the right hand and you can take a slice of bread in another and help yourself with making fish slices.

You should eat fish very attentively. Because even the smallest bone can become the asthma reason.

It is also necessary to tell that different types of fish given as snack can be cutted by knife. For example, it concerns a salmon, lampreys, herring and a smoked eel. These sort have thick skin so it is difficult to take away the skin with a fork.

How to eat soft fish

The soft fish (boiled or smoke-cured) it is accepted to eat with the help of a fork without knife. If you were given a salmon, sturgeon or a smoked eel then it is necessary to use the snack knife and a fork.

How to eat cold-smoked fish

The cold-smoking fish must be eaten in such a way.  First it needs to be exempted from skin and to eat one part to a backbone then to turn and start another.

Sometimes the fish knife can not be used. So replace it with the second fork or it is simple to hold a dish with bread in the left hand. And the fork is held in the right hand. If you use a knife it is necessary not to cut fish on small slices. But just to separate part of meat and to put it on a fork.

How to eat fried fish

First you have to separate the head by means of a special knife. Then the trunk of fish is cut along a backbone to the tail. So the top part is overturned, then a knife hook a spine and separate it from meat with the help of a fork. The spine should be put on edge of a plate. The turned-out fillet is knifed on slices of the necessary size.

How to take away bones from your mouth

Bones which got to a mouth should be taken out from a mouth by means of a fork. Helping language and lips without opening widely a mouth the bone is accurately put on a fork and transferred to a plate. If bones are very small so it is possible to take it with two fingers and to put it on the edge of a plate. Sometimes fish serves to a table with parts of a fresh lemon. So it is necessary to take a part with a fork and separate pulp from a peel which put on the edge of a plate together with bones.

In England it is accepted to eat fish by means of two forks and use of a knife in decent society is considered to be a bad habit.

Oysters: speсial knife and fork-trident

Oysters are usually served on ice and laid out in an opened state. If you got the whole clams, do not be afraid and take seafood with the napkin with its flat side up and put the oyster knife between the tip of the wings next to “lock” of the shell. Then push the blade deeper and turn it – so you separate the top from the bottom part. Then safely proceed to the tasting. Take a part of the shell with meat in your left hand, using the oyster fork (it resembles a trident) snag the content of the shell and put it in your mouth. Just do not strung useful protein on the fork, place it neatly on the cutlery. Before you eat shellfish you can sprinkle it with lemon juice or wine vinegar.

Mussels: tongs and fork

Mussels are served opened because before cracking their shells they must be first lowered to boiling water for a few minutes, and then revealed with special tweezers. By the way, the latter should lie on a table – using them you will hold mollusk by your left hand on a plate and remove the meat from the shell with your fork (or an oyster fork). However, it is possible to dispense without forceps. In this case, take a large mussel (if no sauce) in your left hand. Empty shells are piled in a bowl for the waste, and the broth (if any) is eaten with a tablespoon. If the clams are small and cleaned of shells then eat them with a knife and fork.

Shrimp: fork and knife

You can clean small boiled shrimps with your hands at home watching television. In a decent society seafood must be served completely clean. You have to take them out of the “cocktail” with an oyster fork-trident and dip in sauce. When a large boiled or fried shrimp is on the plate people traditionally eat it with knife and fork. If in a salad or pasta with seafood you’ve caught semi-purified tail, you should cut it with a knife. If in the dish turned out to be with the whole large unpeeled shrimp, first tellk it to your waiter, and then cleanse seafood by hands. However, 2-3 uncleaned shrimps are put on the plate exclusively for beauty.