- Bass Pro Shops Folding...Cabela's$79.99
- Bass Pro Shops Folding...Bass Pro Shopping$79.99
- Rod Holder Mount Fillet ...Boat Outfitters$128.59
- Fillet Table With DrawersBoat Outfitters$1,434.74
- Bass Pro Shops Deluxe...Bass Pro Shopping$129.99
- TACO Marine Adjustable...Bass Pro Shopping$269.99
- MAXXTUFF Heavy-Duty...Amazon.com$449.00
- Vantegas Boat Cutting...Amazon.com$79.99
- Magma Bait/Filet Mate ...Amazon.com$89.99
- Marine Fishing Boat Bait/...Etsy$425.00
- Dock Overhang Fillet ...Boat Outfitters$948.65
- Magma Products Econo Mate...Amazon.com$89.99
- 20" Bait/Fillet Mate™ ...WestMarine$169.99
- Bass Pro Shops Deluxe...Cabela's$129.99
- Fillet Table With SinkBoat Outfitters$1,068.31
- Taco 32 Poly Filet Table...Hodges Marine$137.34
- Fillet Table Tool/ Drink...Boat Outfitters$48.88
- Bait Cutting Board For ...Amazon.com$79.99
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Glossary of nautical terms (A–L) This glossary of nautical terms is an alphabetical listing of terms and expressions connected with ships, shipping, seamanship and navigation on water (mostly though not necessarily on the sea). Some remain current, while many date from the 17th to 19th centuries.
Chine (boating) A chine in boat design is a sharp change in angle in the cross section of a hull. The chine typically arises from the use of sheet materials (such as sheet metal or marine ply) as the mode of construction.
Stitch and glue is a simple boat building method which uses plywood panels temporarily stitched together, typically with wire or zip-ties, and glued together permanently with epoxy resin. This type of construction can eliminate much of the need for frames or ribs. [1]
Introduction to specific terminology. A ship's draft/draught is the "depth of the vessel below the waterline measured vertically to the lowest part of the hull, propellers, or other reference point". [1] That is, the draft or draught is the maximum depth of any part of the vessel, including appendages such as rudders, propellers and drop keels ...
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Fillet (cut) Fillets of dory, a type of fish. A fillet or filet ( UK: / ˈfɪlɪt /, US: / fɪˈleɪ /; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.
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