Why this product earns its place
Blue is the raw fish board. Part of the reason is the same as the rest of the system — raw fish goes on a surface nothing ready-to-eat will touch — but fish also earns a separate board on its own merits. It is wet work, it comes with scales and skin and trimmings, and it leaves an odour that will carry into whatever is cut next on the same surface. A kitchen that does any real volume of fish keeps that work in one place and washes it down as a unit. At 450 × 300 mm there is length to lay out a whole side and portion along it without hanging off the end of the board.
At 25 mm the board has real section to it. That thickness keeps it flat and stops it rocking when you are running a filleting knife along a backbone, where a board that shifts is a genuine hazard rather than an annoyance. Low-density polyethylene is the softer of the two polyethylene grades used for boards: non-porous, so fish oils sit on the surface instead of soaking in, and gentler on a thin flexible blade than a hard composite or a glass surface, though it takes a visible score sooner. Wash it hot to shift the oil rather than smearing it, stand it on edge so both faces dry, and replace it once the scoring holds residue through a wash.
