How to Use the Finishing Set and Fish Spatula Together
By Hedley & Bennett | Published: 2026-11-03
Category: How-to Guides
Use the Shiso Green Fish Spatula to lift and flip delicate foods, then switch to the Enoki White Finishing Set for plating and final touches so each tool does its job.
Quick answer
Use the Shiso Green Fish Spatula to lift and flip delicate foods, then switch to the Enoki White Finishing Set for plating and final touches. Keep the spatula for cooking and the finishing tools for serving so each tool does its job without cross-contaminating flavors or scratching surfaces.
Why these two tools belong in the same workflow
The Fish Spatula’s thin, flexible blade slides under fillets, eggs, and pancakes without breaking them apart, while its slotted design lets oil drain away. The Finishing Set is a curated collection of tools for plating and finishing, so it handles the last step—arranging, saucing, and garnishing—after the spatula has done the heavy lifting. Together they cover the gap between cooking and serving, which is where delicate food most often gets ruined.
The color difference is more than cosmetic. Keeping the Shiso Green spatula at the stove and the Enoki White finishing tools at the counter makes it easy to grab the right tool without thinking, and it reduces the chance of using a cooking tool on ready-to-eat food.
When to skip the pairing
If you are cooking a single portion or making a one-pan dish that goes straight to the table, you may not need the finishing set at all—the fish spatula can serve directly from the pan. The pairing earns its keep when you are plating multiple components or working with foods that mark easily, such as fish fillets, poached eggs, or soft pastries.
Step-by-step: using the finishing set and fish spatula together
- Set up your station: Place the Shiso Green Fish Spatula next to the stove and the Enoki White Finishing Set on a clean counter or board away from the heat. Keep a small bowl or tray for resting the spatula between uses. Mistake to avoid: leaving the finishing tools within splatter range of the pan, which defeats the purpose of keeping them clean for plating.
- Use the fish spatula for lifting and flipping: Slide the thin, flexible blade under the food at a low angle, supporting the whole piece before turning. Let the slotted design drain oil as you lift, and transfer the food directly to a warm plate or resting rack. Checkpoint: if the blade bends sharply or the food starts to tear, you are lifting too fast or at too steep an angle—pause and adjust.
- Switch to the finishing set for plating: Once the food is on the plate, use the tools from the Finishing Set to arrange, sauce, and garnish. Keep the fish spatula out of the finishing set’s work area so you do not mix cooking residue with ready-to-eat food. Mistake to avoid: using the fish spatula to move plated food—its slotted blade can drag sauces and leave marks.
- Clean and store as a pair: After cooking, wash the fish spatula and finishing tools separately, dry them fully, and store them where they are easy to grab together. Keep the spatula with your cooking tools and the finishing set with your serving tools. Checkpoint: if either tool still feels oily after washing, rewash before storing—residue can transfer to the next meal.
Product facts
- The Finishing Set - Enoki White: The Finishing Set in Enoki White is a curated collection of kitchen tools designed for plating and finishing dishes. Having dedicated finishing tools means you can add final touches without reaching for cooking utensils that may carry oil or raw juices.
The Finishing Set - Enoki White - Fish Spatula - Shiso Green: The Fish Spatula in Shiso Green has a thin, flexible blade that slides under fillets without breaking them apart, and a slotted design. The flexible blade protects delicate foods during flipping, while the slots help drain excess oil before plating.
Fish Spatula - Shiso Green
