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The cutthroat trout (Oncorhynchus sp.) is a group of four fish species [4][5] of the family Salmonidae native to cold-water tributaries of the Pacific Ocean, Rocky Mountains, and Great Basin in North America. These four species are the Coastal (O. clarkii), Westslope (O. lewisi), Lahontan (O. henshawi), and the Rocky Mountain (O. virginalis).
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 steak, alternatively known as a fish cutlet, is a cut of food fish which is perpendicular to the spine and can either include the bones or as boneless meat. [1] Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include any large bones. Fish steaks can be made with the skin on ...
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 following is a list of types of seafood. Seafood is any form of sea life regarded as food by humans. It prominently includes shellfish, and roe. Shellfish include various species of molluscs, crustaceans, and echinoderms. In most parts of the world, fish are generally not considered
Oily fish are fish species with oil (fats) in soft tissues and in the coelomic cavity around the gut. Their fillets may contain up to 30% oil, although this figure varies both within and between species. Examples of oily fish include small forage fish such as sardines, herring and anchovies, and other larger pelagic fish such as salmon, trout ...
Fish steaks, such as tuna, can also be cooked to various temperatures, such as rare and medium rare. [23] Different cuts of steak include rib eye, sirloin, tenderloin, rump, porterhouse, and t-bone. [24] Cuts of steak differ between countries owing to differences in farming the animal and butchering the carcass.
To highlight the delicate flavor as well as for texture, the chef cuts fish into different thicknesses by variety of the fish, its age and by the season. [9] [10] [11] The hira-zukuri cut (literally 'flat slice'), is the standard cut for most sashimi. Typically this style of cut is the size of a domino and 10 mm (3 ⁄ 8 in) thick. Tuna, salmon ...
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