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The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether ...
Tongs for grilling, and tongs for serving salad or spaghetti are kitchen utensils of the same type. They provide a way to move, rotate and turn the food with delicate precision, or fetch a full serving in one grab. Tongs consist a single band of bent metal, as in sugar tongs, most asparagus tongs (which are no longer common) [3] and the like.
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.
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To start, we ordered two tinned fish boards. One came with a tin of plump sardines in olive oil, the other a tin of mackerel pate. Both arrived with crusty bread, good butter and a ramekin of...
The scarf joint is used when the material being joined is not available in the length required. It is an alternative to other joints such as the butt joint and the splice joint and is often favored over these in joinery because it yields a barely visible glue line.