In serving fish take care not to break the flakes, which in cod and fresh salmon are very large, and contribute much to the beauty of its appearance. A fish knife divides it best. It is customary to serve this dish with a fish trowel. The middle part is usually considered best. Give a portion of the roe or liver to each person.

In serving a guest with gravies, do not pour over the meat or fish, but on one side the plate.