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Smoked Salmon Slicing Question [moved from Home Cooking board]

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Smoked Salmon Slicing Question [moved from Home Cooking board]

bennyt | May 10, 2007 08:39 AM

This is more of a "cutting" question, as opposed to a cooking one. We live in New York City, and have access to some of the best smoked fish and other appetizing you can get (Russ and Daughters, Zabars, Agata and Valentina, etc.). But we live in Queens, and can't get to these places as often as we'd like. Among the high end places that are near work (e.g., Citarella), we find that the people behind the counter rarely slice the lox thin enough (even after we pester them about it). So I'm thinking of buying a fillet knife and just buying a big fillet of smoked salmon and bringing it home and slicing it myself. Have other people done this? What kind if knife, exactly, do I need? Is it something I can train myself to do, or am I better off buying butchered lox?

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