A fish slice is the wide, flat utensil used for turning fish and removing it from a frying pan — the broad spatula of the fish station. Its wide blade slides under a delicate fillet, supporting its full length so it lifts intact rather than breaking; slots or perforations let fat drain away. The shape serves any fragile food — pancakes, eggs, burgers — but the name records its original purpose: the whole fish lifted from the kettle, the fillet turned in the pan. In serving, the fish slice portions and presents: the neat fillet transferred to the plate without damage. It is among the oldest specialised kitchen tools, and its design has barely changed — width, thinness, and a flexible edge are all the technology a fragile fish needs.