Why this chopping board earns its place
Blue is the raw fish board. Scaling, gutting, filleting and pin-boning all happen on it, and nothing that leaves the kitchen uncooked ever goes near it. Fish work is the messiest station in the room — scales travel, brine runs, and the smell transfers to anything porous it sits on — so keeping it to one identifiable surface is as much about the flavour of the next dish as it is about the hygiene rule behind it. The colour does that job without anyone having to think about it.
The board runs 460 × 300 mm, long enough to lay a side down and draw a filleting knife the full length of it in one pass rather than sawing at it in stages. That matters: a clean run gives a better fillet and wastes less. At 20 mm it sits flat and heavy enough not to shift when you are working with a wet hand and a flexible blade, and polyethylene keeps a thin edge sharper for longer than a hard surface will. Put a damp cloth underneath before you start and the board stays exactly where you set it.
