A long, thin, slightly flexible metal turner with wide slots and a bevelled front edge, shaped to slide under a delicate fish fillet in a pan and lift it whole, letting oil drain through the slots. The blade is wider than a standard spatula and angled on the handle so the cook's hand stays clear of the pan. Also called a slotted turner.
Its thinness and flex make it the best turner for most jobs, not just fish: flipping burgers and pancakes, lifting cookies from a tray, transferring a fried egg or a piece of fried chicken. The metal edge will scratch non-stick coatings, so it belongs with stainless, carbon steel and cast iron pans.