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There are several ways to cut a fish fillet: Cutlet : obtained by slicing from behind the head of the fish, round the belly and tapering towards the tail. The fish is then turned and the process repeated on the other side to produce a double fillet
filleted fish: the "fleshy sides of the fish, cut lengthwise from the fish along the backbone. They are usually boneless, although in some fish small bones called “pins” may be present; skin may be present on one side, too.
Fish filleting is either done by mechanical filleting machine or by hand. The machine which is used for the production of fish fillet has cutting knives which cut the fillet from the backbone and take out the collarbone.
A fish fillet processor processes fish into a fillet. Fish processing starts from the time the fish is caught. Popular species processed include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock. Commercial fish processing is a global practice. Processing varies regionally in productivity, type of operation, yield and regulation.
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 ...
A fish slice is a kitchen utensil with a wide, flat blade with holes in it, used for lifting and turning food while cooking. [1] It may be called a slotted spatula or a turner [2] or flipper. [3] The utensil was originally designed as a serving piece rather than a cooking implement.