6 to 8as a single appetizer .
By Irene Kuo
The fish is moist and fluffy. It is delicate but not bland, each bite nicely seasoned by the ham and parsley. The ham is the main seasoning agent—only a very tasty cured ham, meat from a smoked knuckle, or a very good baked ham should be used.
Lay the fillet, membrane side down, on a chopping board, and with the tip of a wet cleaver scrape the fish lightly in short outward strokes. Discard any stringy membrane or tiny bones if any. When finished, pile the fish scrapings together, sprinkle with