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  2. Auxiliary floating drydock - Wikipedia

    en.wikipedia.org/wiki/Auxiliary_floating_drydock

    An auxiliary floating drydock is a type of US Navy auxiliary floating dry dock. Floating dry docks are able to submerge underwater and to be placed under a ship in need of repair below the water line. Water is then pumped out of the floating dry dock, raising the ship out of the water.

  3. Filet-O-Fish - Wikipedia

    en.wikipedia.org/wiki/Filet-O-Fish

    The Filet-O-Fish is a fish sandwich sold by the international fast food restaurant chain McDonald's. [3] It was created in 1962 by Lou Groen, a McDonald's franchise owner in a predominantly Catholic neighborhood in Cincinnati, Ohio, [4] [5] in response to declining hamburger sales on Fridays due to the practice of abstaining from meat on that day.

  4. Dry dock - Wikipedia

    en.wikipedia.org/wiki/Dry_dock

    A dry dock (sometimes drydock or dry-dock) is a narrow basin or vessel that can be flooded to allow a load to be floated in, then drained to allow that load to come to rest on a dry platform. Dry docks are used for the construction, maintenance, and repair of ships, boats, and other watercraft.

  5. List of dry docks - Wikipedia

    en.wikipedia.org/wiki/List_of_dry_docks

    Retrieved 18 May 2019. ^ "Home". General Dynamics NASSCO. Retrieved 5 February 2019. ^ "Bayonne Dry Dock & Repair Corp is New York Harbors largest dry dock". Bayonne Dry Dock & Repair Corp. Retrieved 5 February 2019. ^ "Fincantieri Bay Shipbuilding". fincantieribayshipbuilding.com. Retrieved 5 February 2019. ^ "Facilities & Capabilities".

  6. Scrod - Wikipedia

    en.wikipedia.org/wiki/Scrod

    Scrod or schrod ( / ˈskrɒd /) is a small cod or haddock, and sometimes other whitefish, used as food. It is usually served as a fillet, though formerly it was often split instead. In the wholesale fish business, scrod is the smallest weight category of the major whitefish. [1] From smallest to largest, the categories are scrod, market, large ...

  7. Beef tenderloin - Wikipedia

    en.wikipedia.org/wiki/Beef_tenderloin

    Description. A thick slice of beef tenderloin. A braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.