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A fish fillet, from the French word filet ( pronounced [filɛ]) meaning a thread or strip, [1] 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 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 ...
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.
Fishing techniques are methods for catching fish. The term may also be applied to methods for catching other aquatic animals such as molluscs ( shellfish, squid, octopus) and edible marine invertebrates . Fishing techniques include hand-gathering, spearfishing, netting, angling and trapping.
Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. [1] [2] Ancient methods of preserving fish included drying, salting, pickling and smoking.
Trout ( pl.: trout) is a generic common name for numerous species of carnivorous freshwater ray-finned fishes belonging to the genera Oncorhynchus, Salmo and Salvelinus, all of which are members of the subfamily Salmoninae in the family Salmonidae. The word trout is also used for some similar-shaped but non-salmonid fish, such as the spotted ...
Black drum. The black drum ( Pogonias cromis ), also known as the drum or drummer, is a species of marine ray-finned fish belonging to the family Sciaenidae, the drums and croakers. It is found in the western North Atlantic Ocean off the eastern coast of North America. Though most specimens are generally found in the 5-30 lb (2–14 kg) range ...
Katsuobushi ( Japanese: 鰹節) is simmered, smoked and fermented skipjack tuna ( Katsuwonus pelamis, sometimes referred to as bonito ). It is also known as bonito flakes or broadly as okaka (おかか) . Shaved katsuobushi and dried kelp — kombu —are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso ...
Recreational fishing competitions (tournaments) are a recent innovation in which fishermen compete for prizes based on the total weight of a given species of fish caught within a predetermined time. This sport evolved from local fishing contests into large competitive circuits, especially in North America.
Tilapia (/ t ɪ ˈ l ɑː p i ə / tih-LAH-pee-ə) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically most important species placed in the Coptodonini and Oreochromini.