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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.
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 fishmonger in Pike Place Market on the waterfront of Seattle. 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.
The filleting process is almost the same the whitefish but oily fish is mostly used as canned fish. Filleting by hand. In some fish companies, fish filleting is done manually. This way of fish processing involves high labor costs. During the processing of fish fillet, the stages are same as the processing of whitefish but the fish are filleted ...
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.
The spot ( Leiostomus xanthurus ), also known commonly as the spot croaker, [1] Norfolk spot [2] and the Virginia spot, is a species of small short-lived saltwater fish in the family Sciaenidae. The species inhabits estuary and coastal waters from Massachusetts to Texas, and derives its name from the prominent dark spot behind each gill.