Search results
Results from the WOW.Com Content Network
Electric fillet knives are usually in the professional setting such as guides and those in the fish processing industry but are readily available to the general public as well. Electric fillet knives can be either corded or cordless, and usually come with multiple blade options.
Among the electric fishes are electric eels, knifefish capable of generating an electric field, both at low voltage for electrolocation and at high voltage to stun their prey. An electric fish is any fish that can generate electric fields. Most electric fish are also electroreceptive, meaning that they can sense electric fields.
The fish knife was preceded in the 18th century by a silver fish slice (also known as fish trowel, fish carver, and fish knife), a broad tool used for serving fish (thus yet another name, fish server), pudding, and other soft desserts.
Hōchōdō (庖丁道, the way of the cleaver) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands. It is also known as hōchōshiki (庖丁式, knife ceremony) or shikibōchō (式庖丁, ceremonial knife), and survives to the present day, with occasional demonstrations, particularly in ...
Deba bōchō ( Japanese: 出刃包丁, "pointed carving knife ") are Japanese style kitchen knives primarily used to cut fish, though also used when cutting meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The deba bōchō first appeared during the Edo period in Sakai.
Automatic knives for filleting fish. 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.
A maguro bōchō ( Japanese: 鮪包丁, lit. "tuna knife"), or maguro kiri bōchō ( 鮪切り包丁, lit. "tuna cutter"), is an extremely long, highly specialized Japanese knife that is commonly used to fillet tuna, as well as many other types of large ocean fish.
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 ...
An unagisaki hōchō (鰻裂き包丁, lit: eel filleting knife) is a knife specialized for filleting eel. The sharp tip of the knife is pushed into the eel near the head, and then slid along the body of the eel to open up the entire length of the fish.
Gymnarchus niloticus – commonly known as the aba, aba aba, frankfish, freshwater rat-tail, poisson-cheval, or African knifefish – is an electric fish, and the only species in the genus Gymnarchus and the family Gymnarchidae within the order Osteoglossiformes.