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Cutting CL (1955) Fish saving; a history of fish processing from ancient to modern times, L. Hill. FAO and WHO (2012) Codex Alimentarius: Code of practice for fish and fishery products Rome. ISBN 978-92-5-107018-5. Hall GM (1997) Fish processing technology Springer, ISBN 978-0-7514-0273-5.
Butterflying pork loin. Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird ...
A clapperboard, also known as a dumb slate, clapboard, film clapper, film slate, movie slate, or production slate, is a device used in filmmaking and video production to assist in synchronizing of picture and sound, and to designate and mark the various scenes and takes as they are filmed and audio-recorded. It is operated by the clapper loader.
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To start, we ordered two tinned fish boards. One came with a tin of plump sardines in olive oil, the other a tin of mackerel pate. Both arrived with crusty bread, good butter and a ramekin of pickles.
First, you can wet a thin kitchen towel, then wring it out to remove as much water as possible. Place the towel on your work surface in an even layer, and then place your cutting board on top of ...