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Technique. The filleting is done using only a knife (庖丁, hōchō) [a] and a pair of metal chopsticks (真魚箸, manabashi), without touching the fish with one's hands. The chef is dressed in Heian period clothing, most notably an eboshi ( 烏帽子) hat and hitatare ( 直垂) robe.
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. In preparation for filleting, any scales on the fish should be removed. The contents of the stomach also need careful ...
Cooking tips: preparing prawns; serving & fillet a fish; carving a whole ham; roasting pork with crispy skin; chilling wine in 6 minutes; Cooking equipments: roasting & baking trays Guide: shellfish (brown shrimp, atlantic prawn, tiger prawn, giant tiger prawn, langoustine) 20 "Special Salads & Fabulous Fruits" 5 October 2012: Recipes: Green ...
The fishing industry includes any industry or activity that takes, cultures, processes, preserves, stores, transports, markets or sells fish or fish products. It is defined by the Food and Agriculture Organization as including recreational, subsistence and commercial fishing, as well as the related harvesting, processing, and marketing sectors.
A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long.
Fish is a highly perishable food which needs proper handling and preservation if it is to have a long shelf life and retain a desirable quality and nutritional value. The central concern of fish processing is to prevent fish from deteriorating.
Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was invented and popularized by chef Paul Prudhomme. [1]
The Filet-O-Fish is a fish sandwich sold by the international fast food restaurant chain McDonald's. It was created in 1962 by Lou Groen, a McDonald's franchise owner in a predominantly Catholic neighborhood in Cincinnati, Ohio, in response to declining hamburger sales on Fridays due to the practice of abstaining from meat on that day.
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.
In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food.