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A fish fillet, from the French word filet (pronounced) meaning a thread or strip, 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.
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.
A fish company is a company which specializes in the processing of fish products. Fish that are processed by a fish company include cod , hake , haddock , tuna , herring , mackerel , salmon and pollock .
Haddock is the predominant fish of choice in Scotland in a fish supper. It is also the main ingredient of Norwegian fishballs ( fiskeboller ). [35] Unlike cod, haddock is not an appropriate fish for salting and preservation is more commonly effected by drying and smoking .
With those pieces in place, the partners found themselves able to curate the complete dock-to-table experience. It's the same locally-owned production chain bringing seafood to Cape...
A fillet or filet ( UK: / ˈfɪlɪt /, US: / fɪˈleɪ /; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.