Ads
related to: fish cutting techniques
Search results
Results from the WOW.Com Content Network
Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish which maintains the quality of its meat. The technique originated in Japan, but is now in widespread use.
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 ...
The most popular knife for cutting fish, also known as shobu-bocho (sashimi knife). It is used to highlight different textures of fish in their techniques: hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and sogizukuri to pull cut at an angle.
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.
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 ...
Bottom trawling is towing the trawl along (benthic trawling) or close to (demersal trawling) the sea floor. Bottom trawling is an industrial fishing method in which a large net with heavy weights is dragged across the seafloor, scooping up everything in its path.
Noodling is fishing for catfish using one's bare hands or feet, and is practiced primarily in the southern United States. The noodler places their hand or foot inside a discovered catfish hole in order to catch the fish.
Fish slaughter is the process of killing fish, typically after harvesting at sea or from fish farms. At least one trillion fish are killed each year for commercial consumption.
A larger version of the instrument, with a bigger blade, is used for gutting and cutting fish. Another version of the instrument comprises the Nariyal Khuruchni (coconut grater) in the form of a flat round top with sharp small shark-like teeth all around it to serrate coconut.
A fish farm on the coast of Euboea island, in South Euboean Gulf, Greece. Fish farming or pisciculture involves commercial breeding of fish, most often for food, in fish tanks or artificial enclosures such as fish ponds.