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2. Fish fillet - Wikipedia

   en.wikipedia.org/wiki/Fish_fillet

   Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and organs. Fillets are usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks. The remaining bones with the attached flesh is called the "frame", and is often used to ...

3. Fish processing - Wikipedia

   en.wikipedia.org/wiki/Fish_processing

   This 16th-century fish stall shows many traditional fish products. 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 ...

4. Fish fillet processor - Wikipedia

   en.wikipedia.org/wiki/Fish_fillet_processor

   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.

5. Fillet knife - Wikipedia

   en.wikipedia.org/wiki/Fillet_knife

   Filleting a fish. 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.

6. What to eat now: Can a tinned fish board be better than a ...

   www.aol.com/news/eat-now-tinned-fish-board...

   To start, we ordered two tinned fish boards. One came with a tin of plump sardines in olive oil, the other a tin of mackerel pate. Both arrived with crusty bread, good butter and a ramekin of pickles.

7. Dried and salted cod - Wikipedia

   en.wikipedia.org/wiki/Dried_and_salted_cod

   The fish is bled while alive, before the head is cut off. It is then cleaned, filleted and salted. Fishers and connoisseurs alike place a high importance in the fact that the fish is line-caught, because if caught in a net, the fish may be dead before caught, which may result in bruising of the fillets.