Why You Don't Need Fancy Tools for a Fish Feast
Say goodbye to messy seafood feasts! Sure, those silver 'fish eaters' from yesteryear might seem fussy, but there's a simple grace to mastering them. With a gentle cut and a deft lift, even a fish on the bone becomes an effortless culinary adventure.
Remember those fancy silverware utensils dubbed “fish eaters”? Well, they weren't just a ploy to make you feel posh at the dinner table (though they certainly didn't hurt). Back in the late 1880s, when etiquette became all the rage, steel flatware was unceremoniously dumped for silver when it came to fish courses. It seems everyone was terrified that steel would react with the fishy acids and sauces, ruining all that delicious flavor.
Let's talk about the fish knife. It ain't your regular sharp slicer – this utensil has a bend along the top to help lift delicate skin or break away fillets. No cutting allowed, just gentle prodding and flaking! Then you have the fork. Those pointier outer tines aren't there to intimidate anyone, they're for expertly dealing with pesky little bones.
