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Boiled fish, or more precisely salt-boiled fish, is fish boiled with salt and thus preserved for later consumption. [1] Although this method is used in other parts of the world, it is of major commercial significance only in Southeast Asia. The shelf life of products so treated can range from as little as one or two days, up to several months.
Ceviche – Latin American dish of marinated raw seafood. Chowder – Category of soups. Cioppino – Fish stew originating in San Francisco, with Dungeness crab, clam, mussels, squid, scallops, shrimp, and/or fish. Crawfish pie – Louisiana dish. Curanto – typical food in Chilean gastronomy based on baking seafood underground.
Fillet (mechanics) In mechanical engineering, a fillet is a rounding of an interior or exterior corner of a part designed in CAD. An interior or exterior corner, with an angle or type of bevel, is called a "chamfer". Fillet geometry, when on an interior corner is a line of concave function, whereas a fillet on an exterior corner is a line of ...
Milkfish. The milkfish ( Chanos chanos) is a widespread species of ray-finned fish found throughout the Indo-Pacific. It is the sole living species in the family Chanidae, and the only living member of the genus Chanos. [2] [3] [4] The repeating scientific name ( tautonym) is from Greek khanos ( χάνος ‘mouth’). [5] [6]
Filet Mignon from Eddie V's in Fort Lauderdale, FL. Filet mignon (/ ˌ f iː l eɪ ˈ m iː n j ɒ̃ /; French: [filɛ miɲɔ̃]; lit. ' "delicate, fine or cute fillet" ') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin.
Fischbrötchen, a sandwich made with fish and other components commonly eaten in Northern Germany, due to the region's proximity to the North Sea and Baltic Sea. Balık ekmek (lit. fish bread ), a Turkish fish sandwich made with mackerel fillets or other oily fish, which is a specialty of the seafood stalls lining the docks of Istanbul.