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  2. 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.

  3. Fillet (cut) - Wikipedia

    en.wikipedia.org/wiki/Fillet_(cut)

    Fillet (cut) Fillets of dory, a type of fish. A fillet or filet ( UK: / ˈfɪlɪt /, US: / fɪˈleɪ /; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.

  4. Fish as food - Wikipedia

    en.wikipedia.org/wiki/Fish_as_food

    In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. [1] Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and ...

  5. Little tunny - Wikipedia

    en.wikipedia.org/wiki/Little_tunny

    The little tunny is a pelagic fish that can be found regularly in both offshore and inshore waters, and it is classified as a highly migratory species. [3] [4] The little tunny is best identified by the "worm-like" markings on its back and the dark spots appearing between its pectoral and ventral fins. [5]

  6. Juvenile fish - Wikipedia

    en.wikipedia.org/wiki/Juvenile_fish

    Juvenile fish are marketed as food. Whitebait is a marketing term for the fry of fish, typically between 25 and 50 millimetres long. Such juvenile fish often travel together in schools along the coast, and move into estuaries and sometimes up rivers where they can be easily caught with fine meshed fishing nets.

  7. Tilapia - Wikipedia

    en.wikipedia.org/wiki/Tilapia

    Tilapia (/ t ɪ ˈ l ɑː p i ə / tih-LAH-pee-ə) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically most important species placed in the Coptodonini and Oreochromini.

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