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Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and organs. Fillets are usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks. The remaining bones with the attached flesh is called the "frame", and is often used to ...
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.
Paperboard clamshell for fast food. PETE plastic egg carton for 24 eggs. A clamshell is a one-piece container consisting of two halves joined by a hinge area which allows the structure to come together to close. Clamshells can be made to be reusable and reclosable [1] or can be sealed securely.
The earliest mitre clamps are a simple spring in a C-shape with sharpened points that are sprung onto the outside corner of the mitre joint. [citation needed] In a later design, right angled plates are higher than the screws and the holder. [citation needed] The screws go under the frame (work-piece) to be held, and the bit clamps down on the ...
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.
Clamps are the main attachment structure of the Polyopisthocotylean monogeneans. These ectoparasitic worms have a variable number of clamps on their haptor (the posterior attachment organ); each clamp is attached to the host fish, generally to its gill. Clamps include sclerotised elements, called the sclerites, and muscles. The structure of ...