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This four-foot foldable table from Walmart can comfortably seat four adults, so it's useful to have on hand whenever you need just a bit of extra surface space.
A factory ship, also known as a fish processing vessel, is a large ocean-going vessel with extensive on-board facilities for processing and freezing caught fish or whales. Modern factory ships are automated and enlarged versions of the earlier whalers , and their use for fishing has grown dramatically.
The Alaska pollock or walleye pollock (Gadus chalcogrammus) is a marine fish species of the cod genus Gadus and family Gadidae. It is a semi-pelagic schooling fish widely distributed in the North Pacific, with largest concentrations found in the eastern Bering Sea.
Fish fillet. A fish fillet, from the French word filet ( pronounced [filɛ]) meaning a thread or strip, [1] is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone.
Pollock or pollack (pronounced / ˈ p ɒ l ə k /) is the common name used for either of the two species of North Atlantic marine fish in the genus Pollachius.
Whitefish or white fish is a fisheries term for several species of demersal fish with fins, particularly Atlantic cod (Gadus morhua), whiting (Merluccius bilinearis), haddock (Melanogrammus aeglefinus), hake (Urophycis), and pollock (Pollachius), among others.
Panga (skiff) The panga is a type of modest-sized, open, outboard-powered, fishing boat common throughout much of the developing world, including Central America, the Caribbean, parts of Africa, the Middle East, and much of Asia.
The Monterey Clipper is a fishing boat common to the San Francisco Bay Area, the Monterey Bay Area and east to the Sacramento delta. [1] [2] Known variously as a Monterey Hull, Putt-putt, Silena boat, and Lampra boat, the Monterey Clipper's history has swung with the fortunes of the local fish industry and the paces of industrialization.
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.
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