Sliced fish, fish platter, fish plate, fish snacks - photo, design, ideas for cutting fish

A beautifully decorated festive table is one of the main components of a successful celebration.

The taste of the food, of course, remains in the first place, but the appearance of the dishes plays a huge role in the presentation and decoration of the feast.

Today we will look at beautiful fish cuts, which, along with other types of cuts, are always appropriate on the holiday table as a tasty and healthy snack.

Fish slice, fish plate, as well as fish appetizers and assorted fish - these are the names you will come across if you want to find interesting and exclusive ways to decorate fish.

To decorate fish cuts, you should know some subtleties and culinary secrets that will help you create an amazing fish platter, thereby pleasing the taste and appearance of the appetizers to your invited guests.

Fish slices can include one or several types of fish. Also, sliced fish is decorated and complemented with vegetables, creating an amazing and delicate taste, as well as an impeccable and original appearance.

According to the rules for serving dishes, fish slices and assorted fish are placed on the festive table first.

Fish slices should be prepared shortly before serving. To prevent sliced fish appetizers from losing their freshness and appetizing appearance, after the fish slices are ready, use plastic wrap, which will help preserve the taste and external qualities of the fish slices, and also prevent the influence of foreign odors on your fish platter.

Fish slicing requires the use of sharp knives so that the cut is even and the fish pieces are thin and neat.

Fish snacks can be cut into small pieces, strips, rings, plates, which can be laid out in different ways, simulating a fish composition on a festive table, depending on the quantity and type of fish and other ingredients.

What can cut fish consist of?

The dish must include at least two types of fish - red and white. However, true gourmets prefer a wider range. For example, you can serve a selection consisting of different types of fish and seafood. As an option, you can arrange rolls and rolls, sandwiches and canapés.

Red varieties of fish are represented by trout, pink salmon, salmon, and coho salmon. Among salted white fish, flounder, smoked eel and halibut are considered more popular. Very often, smoked mackerel and herring, sturgeon and other types of sea fish “participate” in slicing.

The following will look attractive on a plate:

sturgeon and salmon caviar,
shrimps,
lobster,

crabs,
mussels,
oysters,

octopuses,
squid.

Small fish caviar (capelin, pike) can be served on a sandwich, in cut vegetables, egg halves or simply in a separate bowl.

A detailed tour of the series

For a specific acquaintance, we propose to consider in detail the B-190 model, the B-260 series and, say, the BT series.

Model B-190 is the smallest vessel in the company’s line. Technical specifications: length – 190 cm, width – 100 cm, load capacity – 160 kg, PVC density – 800 g/m2. A single miracle weighing only 8 kg. According to the manufacturers, you can inflate to working sizes with your mouth! However, the pump is included in the package, as are the paddles, which, given the dimensions of the boat, is a worthy replacement for normal oars. Price – 10122 rub.

Series B-260, these are four models:

Actually basic V. One of the first created by the company in principle. A two-seater rowing boat with the simplest equipment: two oars, a pump, a repair kit, and a carrying bag. Main parameters: length – 260 cm, width – 130 cm, load capacity – 233 kg, polyvinyl chloride density – 800 g/m2. Price – 11181 g.
B-260 N. A key feature is the presence of a hinged transom, which allows the installation of a low-power engine. Otherwise, everything - from dimensions to configuration - is identical to the model described above, except that there is a hinged transom. Price – 11181 rub.
B-260 P. It differs from the basic one only in the presence of a fender, the ability to install a handrail, several additional handles and transport rings. Specifications and equipment, see above. Price – 11,272 gr.
Finally, the crown jewel of the series, the B-260 NP. An attentive reader will be able to describe the performance characteristics of this boat using the abbreviation. Combining all the above advantages, the designers decided to end the series here. The cost of a boat with a full package will be 12,331 rubles.

Now, taking the length of the boat in cm as a basis, say 210, 240, 280 or 300, adding the letters N and P to the numbers, you will get an idea of the main mass production of BARK inflatable boats. Let's say the B-280 series. Length – 280 cm, width – 135 cm, load capacity – 288 kg, density of polyvinyl chloride – 850 g/m 2. Equipment, according to the abbreviations N and P. The price of the basic B-280 is 12,119 rubles. The algorithm for determining boat parameters is clear.

However, there are still series worthy of special attention, say BT. And if the B-190 was the beginning - the beginning, the B - 260 and 280 the confident middle, then the flagship of BARK is the monster - the BT 450 S.

An eight-seater, keelboat, with the ability to install a 30-horsepower engine. The performance characteristics are as follows: length – 450 cm, width – 180 cm, load capacity – 800 kg, PVC density – 1100 g/m2.

Shallow draft, speed of about 50 km/h, stringers - giving rigidity to the hull, make it surprisingly maneuverable for its huge dimensions. All possible government services take full advantage of this, leaving only positive reviews. The price is really quite big too - 38,159 gr.

Cutting ingredients correctly

When cutting fish products, you must wear gloves and use a sharp and sufficiently large knife. These two characteristics determine how even the cut will be and how thin the pieces will be. Between cutting different types of fish, it is recommended to rinse the knife and wipe it dry so that the smells and tastes do not mix.

Don't cut the ingredients too much in advance. It’s best to do this a few hours before or just before the feast, so that the assortment doesn’t dry out and become “weathered.” If you still need to prepare the dish much earlier, be sure to cover the finished assortment with cling film and put it in the refrigerator before serving.

How to beautifully cut sliced fish? Depending on the type and shape, it is cut differently. For example, it is better to cut eel into small pieces, salted fish - into thin strips and slices, hot smoked product is often cut into fairly wide (about 1-1.5 centimeters) plates so that the pieces do not fall apart. If the slices are thin and large enough, they can be rolled into tubes or more complex compositions.

A little life hack: if you need to cut the fish very thinly, but for some reason you can’t do it, lightly freeze the product for half an hour in the freezer and sharpen the knife well. By holding the point at an angle away from the skin, you will almost certainly be able to achieve the desired thickness of the piece.

In fact, there are no strict rules in cutting fish for a home feast, but the main thing is to take care of accuracy and aesthetics, as well as convenience for guests.

Assembling the fish plate

Arranging a rich and delicious fish platter for a festive table is a chance to show creativity and imagination. If there are few expensive varieties of fish available, you can take budget mackerel or herring as a basis, diluting it with a small amount of delicious salmon or salmon

It is important that the raw materials are completely free of seeds

Red fish dishes

To obtain thin and beautiful slices, you need to cut the fish with a knife with a very thin wide blade. When cutting different types of fish, the blade should be washed so that the flavors do not mix. The optimal size of pieces is for one bite. The appetizer should be prepared immediately before serving so that it does not get chapped. It is imperative to work with gloves.

Depending on the type and shape of the pieces, the fish needs to be cut differently. Eel should be divided into small slices, salted fish - into strips, smoked meats - into plates 1-1.5 cm wide so that the flesh does not fall apart. If you need to cut the pulp thinly, the product can be slightly frozen for about 30 minutes and the knife can be sharpened. You should cut by holding the knife blade at an angle away from the skin.

The knife can be dipped into ice water during the slicing process to keep the slices thin. For the convenience of guests, individual disposable skewers or toothpicks should be placed near the fish cutting area. When serving personally, it is better to offer a fish fork with three prongs and a knife with a dull spatula-shaped blade.

You can combine red fish with white fish, smoked, dried and salted fish pieces. Such combinations will add a special piquancy to the snack and satisfy the taste of any gourmet. Near the plate you can place several sauce options, a saucer with high-quality butter, a rosette with caviar and tartlets.

A bright slice of lime on a fish slice, apple slices and thin slices of cucumbers, branches of herbs, fresh flowers, microgreens, olives or baby corn can refresh the taste of the dish. You can place the pieces on the plate in the form of a semicircle or ellipse, in the shape of arcs or stripes. The slices can also be placed on skewers in the form of delicious canapés, decorated with pieces of vegetables or fruits. You can place white or black crackers dried in the oven on a large plate.

Interesting! A traditional accompaniment to the appetizer is wine. It goes well with fish dishes, helps to fully reveal the richness of the taste of the pulp and enjoy an appetizing dish. It is better to offer white wine, but according to the taste of the guests, rose or red dry wine can also be combined with fish.

Fish slices and fish platters: presentation of fish appetizers in the best traditions of culinary art

As we have already said, fish slices can consist only of red, white, smoked fish, or be combined with other components that make the taste of the snack more interesting.

A beautiful fish platter will only benefit if you complement it with brightly colored pieces of lemon and lime, decorate the fish appetizers with fresh herbs and olives, and also decide to decorate the fish plate with apple slices.

Note that assorted fish is not only fish, but also other types of seafood, for example, shrimp, caviar, mussels, so you need to place all the components of the cut fish so that they are clearly visible and can be easily taken.

Sliced fish from different types of fish will only benefit if you arrange fish snacks according to color combinations.

Each type of fish has its own specific color, so you are sure to get a beautiful multi-colored fish platter.

It is also beautiful to lay out fish snacks in the shape of a circle, a rainbow, or arrange fish snacks in paths or sectors.

Recently, fish snacks are increasingly served in the form of small sandwiches, which have a delicate and light taste and look very appetizing.

A fish plate may include types of fish such as salmon (served lightly salted) and halibut. You can also cut smoked fish, add assorted sprats, etc.

A new way to prepare fish snacks is to slice fish with oven-fried crackers.

Unusual and beautiful fish cuts will appeal to many, because such fish appetizers will look harmonious both on the festive table and at the buffet table.

Separately, we would like to draw your attention to the fact that fish snacks should be served on a beautiful white plate or a special board for serving snacks. You can also use plates that are in harmony with the style and design of your table

Fish cuts can be decorated in the form of flowers, original canapés on skewers, rolled pieces, etc.

How the fish slices and assorted fish will turn out depends on your imagination and desire.

We invite you to look through some great fish cutting ideas that will come in handy in the process of decorating your fish appetizers.

Brief overview of materials

Special types of serving utensils for serving whole baked and fried fish are not included in every table service. Most often, the set contains only the notorious herring fish. Therefore, oval plates have to be purchased additionally

It is important that they match other dishes and are practical

Elongated glass ceramic plates can be called the best for fish, as they are very practical. Glass-ceramic dishes do not absorb odors, are easy to clean, do not scratch or crack, and are not afraid of microwaves or dishwashers. Pure white pieces will complement a classic porcelain or earthenware service.

Glassware made of transparent or smoky thermal glass is convenient because it allows you to heat up cooled food in the microwave. Glass is inert and does not absorb odors and fats. Transparent fish bowls fit into a set of existing dishes made of any material.

Porcelain dishes are very beautiful and durable, but be careful when choosing. If you can’t buy fish plates from the same collection, then choose pure white ones.

If you like ceramics, then choose dishes for serving fish suitable for baking from a series of portioned pans. This way you will solve two problems at once - cooking and serving.

Oval-shaped wooden plates are not intended for fish, as the wood absorbs flavors and juices. However, they can be used for some dishes. They also look good on a fish table if filled with bread or fresh vegetables.

Sliced fish: ways to decorate dishes

To beautifully decorate a fish plate, we recommend using various greens, olives and black olives. Sliced fish goes well with the following ingredients:

Lemon;
Lime;
Orange;
Parsley,
Dill;
Butter.

To make the fish slice look amazing and unusual, you can cut various flowers from the lemon.

Roses from the fish themselves also look beautiful, and they perfectly complement the unusual fish platter.

If you don't have time to decorate a fish plate like you would in a restaurant, you can simplify your task.

For example, it looks good when the fish platter is neatly cut and evenly arranged in a certain order.

If you need to quickly decorate a fish platter, then ordinary caviar will help the housewives with this.

You can place the caviar in a small saucer in the center of the plate or randomly scatter it over the slices and place butter in the middle.

This amazing fish slice is prepared in just a few minutes, and looks very beautiful and appetizing.

Examples of fish plates

It will take a little time and effort to decorate the appetizer beautifully, originally and simply. There are several win-win restaurant ways to serve a dish.

Cut smoked trout and salmon into thin slices. Place a few fresh lettuce leaves on the edge of the plate, rows of trout pieces in a square below, and a second layer of salmon strips in a square. To decorate, place olives, lemon pulp flowers and olives in the center.

Place a beautiful flower cut from Crimean onion in the center of the plate. Garnish it with branches of curly parsley. Place small peeled boiled shrimp around the onion, followed by a circle of boiled quail eggs, cut into halves, decorated with salmon caviar. Next is a circle of slices of smoked mackerel alternately with shrimp. Place thin slices of lime and lemon on the rim of the plate.

To prepare a budget snack, place the sprats in one row on the edge of an oval plate. In parallel, place the herring fillet with slices of onion pickled in vinegar. Place cherry tomatoes with thin slices of cucumber in the center. You can add branches of greenery, thin mayonnaise strips and olives.

Interesting! To create a lush rose, roll up a slice of lightly salted salmon or salmon into a tube, and twist other slices of petals onto it. You can fasten the flower with a skewer as low as possible or wrap it with an onion feather. Spread the petals a little and unfold. Decorate the center with egg yolk, caviar or olive.

Options for decorating fish slices for a festive table

No feast is complete without an incredible amount of delicious appetizers. Cold and hot, sweet and salty – the variety of the festive table evokes a crazy appetite. Of course, it is impossible to imagine any holiday table without fish slices. The reason why you decided to set the table and surprise your guests with your culinary masterpieces is not so important. The main thing is that there are basic snacks on the table - meat, cheese, fish and fruit cuts. This is the classic that no housewife can do without.

Today we will talk about design options for fish cuts and the main types of fish for preparing it. Especially for you, we have selected the best photos of serving this snack.

Composition of fish slices

Of course, only you decide what types of fish to use for slicing. We can advise on the best options for combining different types of fish in one cut. The standard fish selection consists of lightly salted salmon and trout, butterfish, smoked eel, smoked mackerel and halibut. Quite often, sprats, shrimp and other seafood are added to the cut. Herring is most often served on a separate plate, with pickled onions and potatoes.

Decorating fish slices for a festive table

First you need to decide on the composition of the cutting. It is not at all necessary to make several identical fish cuts, because you can surprise your guests with a variety of appetizers by demonstrating them in different designs. It is very easy to decorate such an appetizer - you just need to show a little imagination when combining different types of fish, arm yourself with a convenient sharp knife and begin the process of decorating the festive table.

Thin slices and slices of lemon, olives, fresh herbs and even caviar are ideal for decorating sliced fish. Very often, a little butter and a few pieces of bread or tartlet are served on a plate with salmon. Red fish is most often cut into thin slices and rolled into a rose shape. You can serve butterfish in the same way. If there are shrimp in the cut, be sure to place them closer to the edge of the plate - this will make it much easier for guests to get them.

If you have absolutely no time to fantasize and create compositions in your mind from different color and flavor combinations, then we suggest being inspired by photographs of ready-made cuts that the best restaurants in the world use

In the process of preparing the cut, the most important thing is not to be afraid to combine different colors and tastes, because the main thing is that the dish is prepared from the heart!

Small and very important tips for preparing slices

Despite the fact that preparing slices is not a very difficult task, there are several tricks that will make this process much easier for you.

Use a sharp knife, as only with its help will you be able to create neat and even slices.
You should not cut the fish while it is warm; it is better to slightly freeze it for an easier cutting process. In a frozen state, it is much easier to obtain the thinnest slices, which will give the slicing an elegant and neat appearance.
To cut beautiful slices and even pieces, it is best to hold the knife at an angle to the skin.

Examples of options in the product overview

The large Voyage fish plate with dimensions of 37x25 cm is suitable for serving a table with a baked fish dish. Made from porcelain. The bottom is resistant to knife scratches.

The “Muscat” model has average dimensions of 30x18 cm, suitable for both serving portioned snacks and serving the table. For convenience, there is a handle stylized as a tail.

Classic oval plate for main courses made of earthenware from the “Main” series. Multifunctional tableware that is convenient to use every day and for the holiday table. Length – 25 cm, width – 10 cm.

The Pasabahce Marine fish-shaped glass plate set consists of six pieces. Each plate is a beautiful fish with transparent scales. In these you can serve not only fish appetizers, but also all kinds of desserts. The small size allows you to use the fish as a pie plate.

A large ceramic fish dish with a length of 60 cm is suitable for large carcasses and balyks. The beautiful design of the sides emphasizes the purpose of the item and decorates the table.

Go shopping to see the selection of suitable cookware. And be sure to buy something new for your home.

Oval plates are very convenient for table setting; they take up less space and fit into the tight space between large salad bowls. Even boiled potatoes sprinkled with herbs will look impressive in unusual dishes.

Sliced vegetables for the table - a bright and satisfying vegetable plate for the holiday table

Not a single holiday table is complete without beautiful vegetable slices. A juicy and varied vegetable plate should definitely be included in the home holiday menu.

On topic: Beautiful design of fruit slices - photo ideas

How to decorate and design cutting vegetables depends on your imagination and abilities. If you own a carving machine, then decorating a vegetable slice cannot be unattractive, and you can always surprise your guests with an originally designed vegetable slice.

Bright roses made from carrots, beets or cucumbers, lush chrysanthemums and onion lilies will be an excellent decoration for vegetable cuttings.

Even the simplest cut of cucumbers and tomatoes can look very beautiful and appetizing if you cut and arrange the vegetables correctly. You can arrange vegetables on a plate in a circle, in sectors or in paths. See photo examples of original design of a vegetable plate at home.

Festive tartlets with red fish and cream cheese

The delicate filling for the tartlets comes from cream cheese and red fish. The cold appetizer will pleasantly surprise you and your guests with its bright taste and presentation. Diversify your holiday menu.

Cooking time: 15 minutes

Cooking time: 10 minutes

Servings – 16

Ingredients:

Tartlets – 16 pcs.
Lightly salted salmon – 150 gr.
Cream cheese – 180 gr.
Cucumber – 1 pc.
Dill – 0.5 bunch.
Salt - to taste.
Ground black pepper – 1 pinch.

Cooking process:

Place the cream cheese in a deep plate. Add to it a pinch of pepper, salt to taste and chopped dill.
Stir the contents thoroughly until all the spices are combined.
Let's prepare the required number of tartlets. Give preference to a sand product.
Place cream cheese with herbs and spices in each tartlet.
Cut the salmon into thin oblong pieces. We twist them into a “rose” and place them on the cheese.
We divide the cucumber with a thin ribbon. We also twist the resulting pieces and decorate the dish with them.
Serve the finished appetizer chilled. You can add small pieces of herbs for flavor.

Sliced fish for the festive table - beautiful design, presentation, photo

When setting a festive table, every housewife tries to be creative, and often the highlight is fish slices. And even if you have a small selection of fish delicacies, by interestingly arranging and serving the plate, you can create a real masterpiece. It is clear that restaurant culinary experts are much more experienced, but once you get acquainted with the original photos, you can decorate the cut just as well at home.

Sliced fish for the holiday table

A beautiful fish plate is quite simple to put together; you just need to show ingenuity and imagination, or use the experience of experienced chefs.

Fish plate - an assortment of several types of fish, beautifully laid out and exquisitely decorated.

When choosing fish delicacies, I advise you to pay attention to the color of the fish. Pieces of different colors look incredible

For example, pink lightly salted salmon, white butter salmon and halibut, smoked tan-colored eel or sprats.

How to set the table:

Each guest should have a fish fork; skewers on which pieces of fish are strung would be a good solution. By the way, slicing using skewers will allow you to make a unique fish plate. Because with them you can find literally fantastically beautiful options.

Beautiful cutting design

Products of different methods of preparation are allowed - salted, smoked, hot smoked. These are the above-mentioned salmon, pink salmon, stellate sturgeon, halibut, butterfish, mackerel, horse mackerel, herring, and sprat.

Sprats and sardines are appropriate for holiday cutting. Crab sticks, shrimp, and caviar – red and black – look extremely elegant. As you can see, the composition of the cuts is varied.

Try to put as many varieties on the plate as possible, then it will look much more advantageous. The fish can be cut into even pieces and divided into fillets into plates. Carefully remove the strings from hot smoked fish, and try to remove the bone no less carefully. Do the cutting just before serving, as the pieces quickly dry out and the dish loses its appetizing appearance. Before serving, be sure to clean the sprat, or even better, divide it into fillets. Boiled eggs, cucumbers, green onions and any greens are traditionally used as decoration. Do you use canned food? Remove from the jar, remove excess oil by blotting with a napkin

An excellent solution for decoration would be lettuce leaves on which sprats can be laid out.

How to decorate holiday cutting

Slices of chopped vegetables, olives, lettuce leaves, and other greens - parsley, dill, cilantro - look great when sliced for a holiday meal. The most suitable vegetables are radishes, cucumbers and tomatoes.

Be sure to place next to the plate, or place it directly into the assorted fish, beautifully decorated butter (roses, ornate shavings), since many guests prefer to treat themselves to fish on sandwiches. Offer them this opportunity.

As a festive decoration, black and red caviar are always a win-win option.

Wine for fish

Often, the assortment is served with wine that goes well with the product and complements the flavor range. White wine is suitable for fish, based on personal preferences; pink or red dry wine is also acceptable.

Video of beautiful decoration of festive fish cutting

I suggest watching a video with photos of fish cutting. With a little work, patience and perseverance, you will create a unique plate, and you will certainly hear rave reviews from guests and family.

Serving hot smoked fish

Serving hot smoked fish Serving hot smoked fish
Decorating a festive fish table is a fairly lengthy procedure that requires patience and originality. By putting a little love and imagination into this matter, you can create a real masterpiece. The main thing is not to overdo it and you will definitely hear rave reviews from your guests.

Decoration of the festive fish table

Sliced fish. How to do it?

The fish product is cut only with gloves and a large and sharp knife. The beauty of the pieces and the evenness of the cut depend on this. Between preparing different types of fish, wash the knife and wipe it dry.

Depending on the shape and type of fish, it is cut in different ways. Chefs advise cutting salted fish into slices and thin strips, and hot-smoked fish into wide slices. If the slice turns out to be thin and long, you can roll it into an original roll, and then form unusual compositions from them.

You can collect sliced fish from various varieties: smoked, salted, hot smoked. Sardines and sprats would be appropriate on a festive plate. To make the dish look elegant and appetizing, you should observe some nuances:

the fish is cut into even pieces, divided into fillets into plates; there should be as many types of fish or seafood on the plate as possible; if the fish is hot smoked, carefully remove all threads and bones from it; Before serving, the sprat should be cleaned, or better yet, divided into fillets. You can decorate it with herbs, eggs, cucumbers; if you use canned food, you need to remove the fish from the can and remove excess liquid with a napkin.

Gentle and amazing

Flowers made from fish look original and unusual. To form one rose you will need 3-5 petals from thinly sliced boneless fish fillets. The plate is folded in half and wrapped in a spiral. In this way, attach a few more petals and secure them with a toothpick. You can place a sprig of herbs or olives in the center. Place on a plate with salad. Flowers made from boiled vegetables and lemon decorate plates with regular fish slices.

Surprised and delighted guests will be grateful to the hostess, and the fish plate will be sold out in a couple of minutes.

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Holiday decor options with photos

A fish plate is a real decoration of the holiday menu. It should be served at the very beginning of the celebration to awaken the appetite and please the eyes of the guests.

Pieces of lightly salted mackerel or herring look appetizing in combination with fresh herbs

The basis of a beautiful design is equal pieces

Lavash rolls with fish can be an addition to the plate or its basis

You can combine fried, lightly salted and smoked fish as an assortment

Useful tips:

The taste of red fish is revealed by lemon, butter and herbs with olives. Originally serve shrimp, sauce or caviar with butter in a crystal glass. Gutted sprat is an excellent budget option for decorating a fish plate. The dish can be a great snack for beer. A bright presentation will be achieved if you roll the fish and vegetables into tubes or rolls. Menazhnitsa is a convenient device with cells, with which you can combine fish with cheese and meat for serving snacks. Modern serving allows for a combination of fish slices with appetizing and tasty pieces of sushi or rolls

When cooking, it is important not to overdo it with decoration, since the main product on the plate is fish.

Advice from professionals

Experienced chefs recommend:

Serve several varieties of fish, combine with products that will fully reveal the taste and complement it.
It is traditional to take mackerel or herring and add several varieties of delicacies to them.
Choose products of several colors and cooking methods - salting, smoking, pickling.
You can add a few pieces of fried trout or hake.
Use the right tool - a wide, very sharp knife.
Serve fish correctly immediately before serving.
Place seafood next to it.
Place skewers or toothpicks near the dish.
Serve sauce when decorating if necessary.
Use greens in the composition.
The slices should be the same.
Caviar should be served on boiled eggs or on rolls.

Submission rules

Assorted fish and seafood are considered cold appetizers. In restaurants, it is served at the very beginning of the feast, and then moves on to meat appetizers or the main course. The same rule should be followed if at home dishes are placed on the festive table in turn:

The cut can be served in portions, to each guest on a separate plate. But more often they place a large plate with an impressively decorated fish platter in the center of the table, and the guests themselves take the parts they like.
If you plan to set the table according to all the rules, serve the appetizer not with a fish knife, but with a snack knife and fork. Use only porcelain dishes. The temperature of cold snacks should not exceed 14 degrees.
It is important to think about the design of the dish, because it is the main decoration of the table. Even just 2-3 varieties of seafood can make a delicious fish slice, the photo of which will take pride of place on your Instagram page or home photo album.

The easiest way is to roll translucent fish slices into the shape of roses; you can also simply place different varieties in concentric circles. Fish of different colors look especially decorative, but they should look natural and not colored with marinades. These snacks are decorated with sprigs of parsley, lemon, green or black olives.

Decoration of stuffed fish, photo

If you baked pike to the table, it may look unattractive. But by using fruits, vegetables, herbs, and mayonnaise to decorate the fish, you will get a bright, festive, aromatic dish. In addition, any housewife can cut carrots, cucumbers, peppers, lemons, and radishes into various shapes.

How to serve stuffed pike?

To improve the appearance of stuffed fish and add a piquant taste, use colorful vegetables and fruits.

Stuffed carp for a holiday dinner

Decor

The dish can consist of different types of red and white fish, as well as smoked, dried or even salted fish. Such combinations not only do not spoil the taste of the dish, but also add extravagance to the taste of assorted fish.

Lime slices look great on pieces of expensive fish. It should be said that almost any fruit adds originality and sophistication to a fish platter. Slices of apples, sprigs of dill and parsley, and olives will refresh such a plate.

You can add other seafood to the fish dish, for example, caviar, shrimp, mussels, which must be placed so that guests have the opportunity to try them without any problems.

Slicing fish will only benefit if the pieces are arranged according to color combinations. The unique shade of the skin of each fish is another plus, since you can arrange the pieces according to the shades, which will not be difficult at all.

It is also recommended to lay out the fish dish in the form of an ellipse or semicircle. Place in the form of stripes or arcs. Pieces of fish can also be put on sticks and decorated with fruits and vegetables; this dish is called fish canapé and is very popular these days.

In addition to smoked fish, you can also add sprats, and salmon can be paired well with salted or smoked halibut.

Another method of preparing fish appetizers is a dish with breadcrumbs, when sliced fish is served in a dish with breadcrumbs fried in the oven. A fish appetizer will look great at a party or on any holiday table.

To serve snacks, it is recommended to choose dishes or cutting boards that will harmoniously fit into the design of the table. You can present the appetizer to your guests on a large porcelain plate, a flat white bowl, or on a special board that is used for serving fish.

The slices can be shaped into flowers or pieces strung on skewers or rolled into rolls. How such a dish turns out depends only on the imagination and skill of the author of the culinary masterpiece.

Note to housewives

The hostess who decided to surprise her guests with sliced fish should take into account some recommendations.

Serve assorted fish at the very beginning of the feast, using dishes decorated to your taste.
Dishes with fish in dishes, the edges of which are decorated with streaks of various sauces combined with seafood, look unusual.
The very shape of the dish on which the fish platter, cut into thin slices, will be served may be unusual and follow the contour of the fish or shellfish.
Assorted fish served in containers of various shapes and sizes will look much more interesting.
It is recommended to serve pieces of herring on a piece of black bread with pickled onion and pickled cucumber; This sandwich will please other guests.
You should put as many varieties on the plate as possible, then the plate will look rich.

What would a festive table be without sausage and fish? These cold appetizers can outshine even hot and hearty dishes, as they themselves are very tasty and high in calories. Proper presentation of sliced seafood and fish on a plate will create a real culinary masterpiece that will whet the appetite even among diet lovers. How to serve it in an original way and what types of fish platters there are, read and see below in this publication.