Chiselling (cooking)
In the kitchen, chasing is understood to be the opening of relatively tough food through parallel or intersecting incisions in order to obtain an enlarged surface.
Fish or meat can be chiseled with bevel cuts . In this way, the heat can penetrate faster during the cooking process, and food cooks faster and more evenly. In addition, the chisel cuts allow a marinade or seasoning ingredients to penetrate the corresponding (fish) meat more quickly. When using dry cooking methods (e.g. grilling, roasting), the larger surface area results in better, stronger crust formation.
Cutting fish into small pieces to chop up fine bones is called cupping .