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Hōchōdō (庖丁道, the way of the cleaver) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands. It is also known as hōchōshiki (庖丁式, knife ceremony) or shikibōchō (式庖丁, ceremonial knife), and survives to the present day, with occasional demonstrations, particularly in ...
A fishmonger prepares to clean and butcher a pair of large fish in Malé. The tools used by fishmongers include: Pliers to pull out pinbones; A fish scaler to remove scales; A filleting knife to cut away the flesh from the bones; Short strong knives for opening oysters and other shellfish; Protective gloves; A curved knife for gutting and ...
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 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 central concern of fish processing is to prevent fish from deteriorating, and this remains an underlying concern during other processing operations. Fish processing can be subdivided into fish handling, which is the preliminary processing of raw fish, and the manufacture of fish products.
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.
In preparation for the hunt, Ibarra’s team, Men of Science, got their boat ready, mapped out diving spots, and gathered all of their equipment: scuba gear, spears, and safety tools.
It feeds in midwater on small squids, crustaceans, and fish. Its length is between 60 and 120 cm (24 and 47 in). It is a slender, silvery fish similar in appearance to the gemfish. The meat of the fish is white and almost always sold in fillets; culinarily it is considered a whitefish.
The filefish (Monacanthidae) are a diverse family of tropical to subtropical tetraodontiform marine fish, which are also known as foolfish, leatherjackets or shingles. They live in the Atlantic, Pacific and Indian Oceans. Filefish are closely related to triggerfish, pufferfish and trunkfish.
The fishing industry includes any industry or activity that takes, cultures, processes, preserves, stores, transports, markets or sells fish or fish products.