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The Filet-O-Fish is a fish sandwich sold by the international fast food restaurant chain McDonald's. [3] It was created in 1962 by Lou Groen, a McDonald's franchise owner in a predominantly Catholic neighborhood in Cincinnati, Ohio, [4] [5] in response to declining hamburger sales on Fridays due to the practice of abstaining from meat on that day.
Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and organs. Fillets are usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks. The remaining bones with the attached flesh is called the "frame", and is often used to ...
The Fiery Big Fish features a fried fish fillet, lettuce, pickles, tartar sauce, and a spicy glaze on a brioche-style bun, resulting in a high-calorie, high-fat, and high-sodium sandwich.
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.
The original fish sandwich sold by Burger King was called The Whaler. Not all franchisees added it to their menus at the same time, but it was available in at least some locations in the mid-1960s. [3] Available nationally by the mid-1970s, advertising featured the tag line The Genuine Burger King Fish-steak Sandwich.
Fish tacos: The unsung hero of Lentaol.com
A fishmonger in Pike Place Market on the waterfront of Seattle. A fishmonger (historically fishwife for female practitioners) is someone who sells raw fish and seafood. Fishmongers can be wholesalers or retailers and are trained at selecting and purchasing, handling, gutting, boning, filleting, displaying, merchandising and selling their product.
Salmon as food. Salmon is a common food fish classified as an oily fish [1] with a rich content of protein and omega-3 fatty acids. [2] Norway is a major producer of farmed and wild salmon, accounting for more than 50% of global salmon production. Farmed and wild salmon differ only slightly in terms of food quality and safety, with farmed ...
Micromesistius australis. Norman, 1937. The southern blue whiting ( Micromesistius australis) is a codfish of the genus Micromesistius, found in the southern oceans with temperatures between 3 and 7 °C, at depths of 50 to 900 m. Its length is commonly between 30 and 60 cm, with a maximum length of 90 cm. [1] Maximum weight is at least 1350 g. [2]
Silver fish slice, 1814–15 by W & S Knight, Victoria and Albert Museum. A fish slice is a kitchen utensil with a wide, flat blade with holes in it, used for lifting and turning food while cooking. [1] It may be called a slotted spatula or a turner [2] or flipper. [3] The utensil was originally designed as a serving piece rather than a cooking ...
e. Fish and chips is a hot dish consisting of fried fish in batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who combined them. [1] [2] Often considered Britain's national dish, fish and chips is a common takeaway food in numerous other ...