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2. Fillet knife - Wikipedia

   en.wikipedia.org/wiki/Fillet_knife

   Fillet knife. Filleting a fish. A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long.

3. Grill fish like a pro with these tips from a barbecue expert

   www.aol.com/grill-fish-pro-easy-steps-180900406.html

   Learn how to grill fish perfectly every time directly on the grates, in foil or on a plank. Skip to main content. News. 24/7 help. For premium support please call: 800-290-4726 ...

4. Fish fillet - Wikipedia

   en.wikipedia.org/wiki/Fish_fillet

   A fish fillet, from the French word filet ( pronounced [filɛ]) meaning a thread or strip, [1] is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed.

5. Common Kitchen and Cooking Mistakes You Should NEVER Make - AOL

   www.aol.com/finance/common-kitchen-cooking...

   For steak, chicken breast, and fish fillets, wait five to 10 minutes, or until the internal temperature is around 120 degrees Fahrenheit. For a whole chicken or large roast, it may take as long as ...

6. Fish knife - Wikipedia

   en.wikipedia.org/wiki/Fish_knife

   The fish knife was preceded in the 18th century by a silver fish slice (also known as fish trowel, fish carver, and fish knife [2] ), [1] a broad tool used for serving fish (thus yet another name, fish server ), pudding, [3] and other soft desserts . At the turn of the 19th century, the originally symmetric and broad blade of the serving fish ...

7. Kitchen knife - Wikipedia

   en.wikipedia.org/wiki/Kitchen_knife

   Kitchen knife made of Carbon steel, HRC 61.5 with typical stains. Carbon steel is an alloy of iron and carbon, often including other elements such as vanadium and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and holds its edge well. Carbon steel is normally easier to resharpen than many ...