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Fish oil and fish meal comprise the remaining 25% of fish processing, with fish meal predominantly used in livestock feed and aquaculture. Fresh fish accounts for 30% of production. Most processed fish is sold frozen as fillets or whole fish, canned fish and as other fish protein products (e.g. surimi). The consumption of frozen fish products ...
Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include any large bones. Fish steaks can be made with the skin on or without, [1] and are generally made from fish larger than 4.5 kilograms (10 lb). [2] Fish steaks from particularly large fish can be sectioned so they are boneless. [3]
Filleting a fish. 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.
Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt , nitrates , nitrite [ 1 ] or sugar , can involve smoking and flavoring the fish, and may include cooking it.
These fish are not generally kept in home aquaria. They may be confused with an Australian reef fish commonly called the humpback grouper (Cromileptes altivelis), also known as barramundi cod, panther grouper, or polkadot grouper, juveniles of which are frequently offered for sale in the ornamental fish trade. However, they rapidly outgrow most ...
Fillet may refer to: Annulet (architecture), part of a column capital, also called a fillet; Fillet (aircraft), a fairing smoothing the airflow at a joint between two components; Fillet (clothing), a headband; Fillet (heraldry), diminutive of the Chief (heraldry) Fillet (cut), a piece of meat; Fillet (geology), a feature on the surface of the Moon
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