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2. Fish fillet - Wikipedia

   en.wikipedia.org/wiki/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. In preparation for filleting, any scales on the fish should be removed.

3. Fish processing - Wikipedia

   en.wikipedia.org/wiki/Fish_processing

   This 16th-century fish stall shows many traditional fish products. 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 ...

4. Fillet knife - Wikipedia

   en.wikipedia.org/wiki/Fillet_knife

   Fillet knife. 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.

5. How to Prevent Your Cutting Board from Sliding - AOL

   www.aol.com/food/how-prevent-your-cutting-board...

   First, you can wet a thin kitchen towel, then wring it out to remove as much water as possible. Place the towel on your work surface in an even layer, and then place your cutting board on top of ...

6. Gordon Ramsay's Ultimate Cookery Course - Wikipedia

   en.wikipedia.org/wiki/Gordon_Ramsay's_Ultimate...

   10 September. ( 2012-09-10) –. 5 October 2012. ( 2012-10-05) Related. Gordon Ramsay: Cookalong Live. Gordon Ramsay's Ultimate Cookery Course is a British cookery television series that aired from 10 September to 5 October 2012, on Channel 4. It is presented by celebrity chef Gordon Ramsay .

7. Outline of food preparation - Wikipedia

   en.wikipedia.org/wiki/Outline_of_food_preparation

   Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying. Hot salt frying. Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying.