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A wooden fish, also known as a Chinese temple block, wooden bell, or muyu, is a type of woodblock that originated from East Asia that is used by monks and lay people in the Mahayana tradition of Buddhism. [1] [2] [3] [4] They are used in Buddhist ceremonies in China, Korea, Japan, Vietnam and other Asian countries.
Cutting board. A kitchen knife on a wooden cutting board. Different wood cutting boards on a store shelf. A cutting board (or chopping board) is a durable board on which to place material for cutting. The kitchen cutting board is commonly used in preparing food; other types exist for cutting raw materials such as leather or plastic.
A fish fillet, from the French word filet (pronounced) meaning a thread or strip, 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.
Fish slice. Silver fish slice, 1814–15 by W & S Knight, Victoria and Albert Museum. A fish slice is a kitchen utensil with a wide, flat blade with holes in it, used for lifting and turning food while cooking. [1] It may be called a slotted spatula or a turner [2] or flipper. [3] The utensil was originally designed as a serving piece rather ...
A fletch is a large boneless fillet of halibut, swordfish or tuna. There are several ways to cut a fish fillet: Cutlet. This fillet is obtained by slicing from behind the head of the fish, round the belly and tapering towards the tail. The fish is then turned and the process repeated on the other side to produce a double fillet. Single
Katsuobushi is in wood-like blocks. The fish is beheaded, gutted, and filleted , with the fatty belly, which does not lend well to being preserved, trimmed off. The fillets are then arranged in a basket and simmered just below boiling for an hour to an hour and a half, depending on their size.