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Cuts of fish performed perpendicular to the spine are known as steaks or cutlets, and often include bone. The remaining bones with the attached flesh is called the "frame", and is often used to make fish stock. As opposed to whole fish or fish steaks, fillets do not contain the fish's backbone; they yield less flesh, but are easier to eat.
There are several ways to cut a fish fillet: Cutlet: obtained by slicing from behind the head of the fish, round the belly and tapering towards the tail. The fish is then turned and the process repeated on the other side to produce a double fillet; Single: more complex than the cutlet, produces two separate fillets, one from each side of the fish.
A fish steak, alternatively known as a fish cutlet, is a cut of food fish which is perpendicular to the spine and can either include the bones or as boneless meat. Fish steaks can be contrasted with fish fillets , which are cut parallel to either side of the spine and do not include any large bones.
a croquette or cutlet-shaped patty made of ground meat. a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets ); often synonymous with steak. a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail.
Fish stocks are subpopulations of a particular species of fish, for which intrinsic parameters (growth, recruitment, mortality and fishing mortality) are traditionally regarded as the significant factors determining the stock's population dynamics, while extrinsic factors (immigration and emigration) are traditionally ignored.
Whip out the dutch oven for this spicy Mexican dish that features shredded turkey, heart-healthy hominy, and low-sodium chicken broth. Get the Turkey Posole recipe . Ryan Dausch
Stock up on some of spring’s best produce for this 25-minute gnocchi recipe. Here, asparagus, snap peas, and peas mingle with pan-seared gnocchi in a quick lemony garlic sauce made with ...
Saengtae (생태), which is fresh Alaska pollock, is most often boiled with radish in a kelp-anchovy broth to create a clear soup, saengtae-tang. Another common preparation is myeongate-jeon; pan-fried Alaska pollock patty. Saengseon-gaseu, the fish cutlet, is often made with filleted myeongtae.
Russia. Serving temperature. Hot. Main ingredients. chicken or veal, bread crumbs, butter. A Pozharsky cutlet ( Russian: пожарская котлета, pozharskaya kotleta, plural: пожарские котлеты, pozharskie kotlety; also spelled Pojarski) is a breaded ground chicken or veal patty that is typical of Russian cuisine.
A mutilated shark captured alive off New York was likely attacked by an even bigger shark, according to the nonprofit Atlantic Shark Institute.. The exact size may never be known, but the culprit ...