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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.
Worst: McDonald's Filet-o-Fish. Though it was the first non-burger option to be added to the McDonald's menu way back in 1965, the Filet-o-Fish hasn't stood the test of time.
This tender and flaky chili lime tilapia is cooked to perfection in the air fryer or oven in under 15 minutes, for a quick and easy weeknight meal. Enjoy in tacos, burrito bowls, salads or on its ...
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 ...
Pollock or pollack (pronounced / ˈ p ɒ l ə k /) is the common name used for either of the two species of North Atlantic marine fish in the genus Pollachius. Pollachius pollachius is referred to as "pollock" in North America, Ireland and the United Kingdom, while Pollachius virens is usually known as saithe or coley in Great Britain and Ireland (derived from the older name coalfish).
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Theragra fucensis Jordan & Gilbert, 1893. Theragra finnmarchica Koefoed, 1956. The Alaska pollock or walleye pollock ( Gadus chalcogrammus) is a marine fish species of the cod genus Gadus and family Gadidae . It is a semi- pelagic schooling fish widely distributed in the North Pacific, with largest concentrations found in the eastern Bering Sea.
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.
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