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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 ...
The common ling is a demersal species that can be found over rocky substrates from 15 to 600 m or more in depth; it is most common between 100 and 400 m. The juveniles, less than 2 years old, are coastal, occurring in depths of 15–20 m, and pelagic; at 3 years, they migrate to deeper areas. Sexual maturity is attained at 5 years for males, at ...
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 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]
Mitre 10 is a New Zealand chain of home improvement stores established in June 1974. The company sells a range of household hardware, building supplies, heaters, air conditioners, garden products, barbeques and camping gear. [1] There are 84 Mitre 10 member stores around New Zealand, including 19 in Auckland.
Whitefish or white fish is a fisheries term for several species of demersal fish with fins, particularly Atlantic cod ( Gadus morhua ), whiting ( Merluccius bilinearis ), haddock ( Melanogrammus aeglefinus ), hake ( Urophycis ), and pollock ( Pollachius ), among others. Whitefish ( Coregonidae) is also the name of several species of Atlantic ...