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Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish which maintains the quality of its meat. The technique originated in Japan , but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain , usually located slightly behind and above the eye, thereby causing immediate brain ...
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 slice is a kitchen utensil with a wide, flat blade with holes in it, used for lifting and turning food while cooking. It may be called a slotted spatula or a turner [2] or flipper . [3] The utensil was originally designed as a serving piece rather than a cooking implement.
Source–sink dynamics is a theoretical model used by ecologists to describe how variation in habitat quality may affect the population growth or decline of organisms. Since quality is likely to vary among patches of habitat, it is important to consider how a low quality patch might affect a population.
These endorheic watersheds (containing water in rivers or lakes that form a balance of surface inflows, evaporation and seepage) are often called sinks. Endorheic lakes are typically located in the interior of a landmass, far from an ocean, and in areas of relatively low rainfall.
Since chopsticks (and spoons) are used in place of forks and knives, Chinese cuisine tends to serve dishes in bite-size pieces or employ cooking techniques that render dishes such as fish or hong shao rou soft enough to be picked apart easily.