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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; Single: more complex than the cutlet, produces two separate fillets, one from each side of the fish.
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 any aquatic organisms harvested for commercial purposes, whether ...
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 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.
Hōchōdō (庖丁道, the way of the cleaver) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands. It is also known as hōchōshiki (庖丁式, knife ceremony) or shikibōchō (式庖丁, ceremonial knife), and survives to the present day, with occasional demonstrations, particularly in ...
Preservation techniques are needed to prevent fish spoilage and lengthen shelf life. They are designed to inhibit the activity of spoilage bacteria and the metabolic changes that result in the loss of fish quality.
A fishmonger (historically fishwife for female practitioners) is someone who sells raw fish and seafood. Fishmongers can be wholesalers or retailers and are trained at selecting and purchasing, handling, gutting, boning, filleting , displaying, merchandising and selling their product.
Fishing techniques are methods for catching fish. The term may also be applied to methods for catching other aquatic animals such as molluscs ( shellfish, squid, octopus) and edible marine invertebrates . Fishing techniques include hand-gathering, spearfishing, netting, angling and trapping.
filleting; salting; packing; The steps that are applied by fish companies in the production of fish are: pretreatment; filleting; grading and trimming; package; storage; Fish processing can occur on the boat and fish processing vessels, and at fish processing plants. Processing of whitefish
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