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The Top 10 is based on tonnage of fish sold. According to the NFI, this mild-flavored white-fleshed fish is farmed in Asia, and is being used increasingly in food service. It is finding its way onto restaurant menus and into stores, as well, where one may see it called basa, tra, or swai. They are either called Panga, Pangas or Pangasius.
Fish slice c. early 1800s. The fish slice was originally an item of silver service used for serving fish at a dining table and was generally made of silver or Sheffield plate rather than copper or tinned iron to avoid the possibility of affecting the taste of the fish.
Fish bone is any bony tissue in a fish, although in common usage the term refers specifically to delicate parts of the non-vertebral skeleton of such as ribs, fin spines and intramuscular bones. Not all fish have fish bones in this sense; for instance, eels and anglerfish do not possess bones other than the cranium and the vertebrae.
The brill (Scophthalmus rhombus) is a species of flatfish in the turbot family (Scophthalmidae) of the order Pleuronectiformes.Brill can be found in the northeast Atlantic, Black Sea, Baltic Sea, and Mediterranean, primarily in deeper offshore waters.
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.
Skink is a Scots word for a shin, knuckle, or hough of beef, which has developed the secondary meaning of a soup, especially one made from these.The word skink is ultimately derived from the Middle Dutch schenke "shin, hough" [3] (cognate with the English word shank and German Schenkel, 'thigh', [4] and Schinken, 'ham' [5]).
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