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A fish fillet, from the French word filet (pronounced) meaning a thread or strip, 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. The contents of the stomach also need careful ...
A cutting board is kitchen utensil used in conjunction with a knife. It is a flat surface, generally made of either wood , plastic or glass (glass are less common because they dull the blade; used more for decoration), on which to cut food and which protects counter tops and knives from damage.
A fillet or filet (UK: / ˈ f ɪ l ɪ t /, US: / f ɪ ˈ l eɪ /; from the French word filet, pronounced) 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.
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.
A cutting board (or chopping board) is a durable board on which to place material for cutting. The kitchen cutting board is commonly used in preparing food ; other types exist for cutting raw materials such as leather or plastic.
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether ...
An ulu with a 5 cm (2.0 in) blade would be used as part of a sewing kit to cut sinew or for cutting out patterns from animal skins to make Inuit clothing and kamiit (shoes). An ulu with a 15 cm (5.9 in) blade would be used for general purposes.
The brook trout (Salvelinus fontinalis) is a species of freshwater fish in the char genus Salvelinus of the salmon family Salmonidae native to Eastern North America in the United States and Canada. Two ecological forms of brook trout have been recognized by the US Forest Service.
Though some Tlingit can identify the preparer of smoked salmon by the knife patterns in it, this skill is dying out and specific cutting patterns are dispensed with in favor of the simplest slashing or crosshatching.
A fish fillet processor processes fish into a fillet. Fish processing starts from the time the fish is caught. Popular species processed include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock . Commercial fish processing is a global practice.