1.   -- Use tongs or a slotted spatula to turn the food over for an all-around golden tan.

2.   Lift out the steaks with a slotted spatula, and place in the baking pan.

3.   Lift them out with a slotted spatula to paper towels to drain.

4.   Place a slotted metal spatula in the oil to warm.

5.   Remove with a slotted spatula to serving plates.

6.   Remove the salmon from the pan with a slotted spatula, flip over and place on a baking pan.

7.   Then use a flexible slotted spatula to loosen the fish gently and flip it.

8.   Using a slotted spatula, because the maduros are quite soft, turn over the slices.

9.   Using a slotted spatula, remove fillets from water and place on a platter to cool slightly.

10.   Using a slotted spatula, transfer to paper towels to drain.