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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 ...
A fishmonger in Pike Place Market on the waterfront of Seattle. A fishmonger (historically fishwife for female practitioners) is someone who sells raw fish and seafood. Fishmongers can be wholesalers or retailers and are trained at selecting and purchasing, handling, gutting, boning, filleting, displaying, merchandising and selling their product.
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.
Canopy (biology) In biology, the canopy is the aboveground portion of a plant cropping or crop, formed by the collection of individual plant crowns. [1] [2] [3] In forest ecology, canopy refers to the upper layer or habitat zone, formed by mature tree crowns and including other biological organisms ( epiphytes, lianas, arboreal animals, etc.). [4]
In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. [1] Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and ...
Actinopterygii. Actinopterygii ( / ˌæktɪnɒptəˈrɪdʒiaɪ /; from actino- 'having rays', and Ancient Greek πτέρυξ (ptérux) 'wing, fins'), members of which are known as ray-finned fish or actinopterygians, is a class of bony fish [2] that comprise over 50% of living vertebrate species. [3]
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