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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 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. Processing varies regionally in productivity, type of operation, yield and regulation.
Fish quality has a direct impact on market price. Accurate assessment and prediction of fish quality are of main importance to set prices, increase competitiveness, resolve conflicts of interest and prevent food wastage due to conservative product shelf-life estimations.
Surimi (Japanese: 擂り身 / すり身, "ground meat") is a paste made from fish or other meat. The term can also refer to a number of East Asian foods that use that paste as their primary ingredient.
Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, where the fish is split down the back (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based marinade before being cooked on a grill or griddle.
Despite the wastewater discharges, auction prices at Fukushima fish markets have remained stable — or even occasionally higher than normal.
The auction houses (wholesalers known in Japanese as oroshi gyōsha) then estimate the value and prepare the incoming products for the auctions. The buyers (licensed to participate in the auctions) also inspected the fish to discern which they would like to bid for and at what price.
A robot fish is a type of bionic robot that has the shape and locomotion of a living fish. Most robot fish are designed to emulate living fish which use body-caudal fin (BCF) propulsion, and can be divided into three categories: single joint (SJ), multi-joint (MJ) and smart material -based "soft-body" design.
In some fish companies, fish filleting is done manually. This way of fish processing involves high labor costs. During the processing of fish fillet, the stages are same as the processing of whitefish but the fish are filleted by hand rather than machine.
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 ...