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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 ...
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.
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether ...
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.
A fishmonger prepares to clean and butcher a pair of large fish in Malé. The tools used by fishmongers include: Pliers to pull out pinbones; A fish scaler to remove scales; A filleting knife to cut away the flesh from the bones; Short strong knives for opening oysters and other shellfish; Protective gloves; A curved knife for gutting and ...
Fish that are processed by a fish company include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock . The United States, China, Peru and Chile have the highest number of fish companies specializing in fish processing.
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 fishing vessel is a boat or ship used to catch fish and other valuable nektonic aquatic animals (e.g. shrimps / prawns, krills, coleoids, etc.) in the sea, lake or river. Humans have used different kinds of surface vessels in commercial, artisanal and recreational fishing .
Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers, and lakes, and less commonly found living in brackish water. Historically, they have been of major importance in artisanal fishing in Africa, and they are of increasing importance in aquaculture and aquaponics.
The zander is considered one of the most valuable food fish native to Europe. It is esteemed for its light, firm but tender meat with few bones and a delicate flavour. Although it is not generally bred for food, its adaptability makes zander fishery quite sustainable.