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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.
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.
Washing meat. Washing meat or cleaning meat is a technique of preparation, primarily used to treat raw meat or poultry prior to cooking in order to sanitize it. Several methods are used which are not limited to rinsing with running water (or with the use of a strainer) or soaking in saltwater, vinegar, lemon juice, or other acids, which may ...
Fish Creek–Lacombe. / 50.92306°N 114.07306°W / 50.92306; -114.07306. Fish Creek–Lacombe station is a CTrain light rail station in the Calgary, Alberta community of which opened October 9, 2001 as part of the South LRT Extension Phase I and was the southern terminus until June 27, 2004. It serves the South Line (Route 201).
Vegetable cleaning and preparation would be done in the scullery. Dishwashing was done in a scullery or butler's pantry, "depending on the type of dish and level of dirt". Since the scullery was the room with running water with a sink, it was where the messiest food preparation took place, such as cleaning fish and cutting raw meat.
Behavioral sink. " Behavioral sink " is a term invented by ethologist John B. Calhoun to describe a collapse in behavior that can result from overpopulation. The term and concept derive from a series of over-population experiments Calhoun conducted on Norway rats between 1958 and 1962. [1] In the experiments, Calhoun and his researchers created ...