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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 implement.
Fillets may be skinless or have skin on; pinbones may or may not be removed. [2] A fletch is a large boneless fillet of halibut, swordfish or tuna. [2] There are several ways to cut a fish fillet: Cutlet. This fillet is obtained by slicing from behind the head of the fish, round the belly and tapering towards the tail.
Trawling is an industrial method of fishing that involves pulling a fishing net, that is heavily weighted to keep it on the seafloor, through the water behind one or more boats. The net used for trawling is called a trawl. This principle requires netting bags which are towed through water to catch different species of fishes or sometimes ...
A fish can have up to three dorsal fins. The dorsal fins serve to protect the fish against rolling, and assist it in sudden turns and stops. The bones that support the dorsal fin are called pterygiophores. There are two to three of them: "proximal" (axonosts), "middle" (baseosts), and "distal".
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.
"The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the world, and which have a very high risk of being sourced from unsustainable fisheries." See also. Jenny Haniver, a fake sea monster created from a skate carcass. Hongeohoe, a Korean dish made from fermented skate. The korean public ...