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Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and organs. Fillets are usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks. The remaining bones with the attached flesh is called the "frame", and is often used to ...
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.
Mitre. The mitre (Commonwealth English) ( / ˈmaɪtər /; Greek: μίτρα 'headband' or 'turban') or miter ( American English; see spelling differences) is a type of headgear now known as the traditional, ceremonial headdress of bishops and certain abbots in traditional Christianity.
Mitre 10 is an Australian retail and trade hardware store chain. Operations are based on a cooperative system, where the store owners are members of the national group and each has voting rights. The chain name references the mitre joint . [3]
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. Processing varies regionally in productivity, type of operation, yield and regulation.
Lucioperca sandra Cuvier, 1828. Lucioperca linnei Malm, 1877. The zander ( Sander lucioperca ), sander or pikeperch, is a species of ray-finned fish from the family Percidae, which also includes perch, ruffe and darter. It is found in freshwater and brackish habitats in western Eurasia. It is a popular game fish and has been introduced to a ...