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The common ling is the longest and one of the largest of the cod-like fish, the Gadiformes, which can reach lengths of 200 cm and weights of 30 kg.It is long and slender [3] with a small head and small eyes and a large mouth, which has large teeth, [4] with the upper jaw projecting beyond the lower jaw, which bears an obvious sensory barbel.
It consists of a fish cake (either the scollop/"Yorkshire" style made with a piece of fish fillet sandwiched between thick slices of potato, battered and fried; or with the rissole type of fishcake made with mashed potato mixed with flakes of fish and battered and fried) served in a soft white bread roll.
Although the carp was an important aquatic food item, as more fish species have become readily available for the table, the importance of carp culture in Western Europe has diminished. Demand has declined, partly due to the appearance of more desirable table fish such as trout and salmon through intensive farming, and
White fish (Atlantic cod) White fish fillet (halibut – on top) contrasted with an oily fish fillet (salmon – at bottom)Whitefish or white fish is a fisheries term for several species of demersal fish with fins, particularly Atlantic cod (Gadus morhua), whiting (Merluccius bilinearis), haddock (Melanogrammus aeglefinus), hake (Urophycis), and pollock (Pollachius), among others.
The ngapi (either fish or shrimp, but mostly whole fish ngapi is used) is boiled with onions, tomato, garlic, pepper and other spices. [11] The result is a greenish-grey broth-like sauce, which makes its way to every Burmese dining table.
After the filleting process, skinning of the fish takes place and then the fish fillet is processed into end products such as frozen fish fillet, moulded loins fillet or smoked fish fillet. The fish fillet may be divided into fish loins, fish fillet tail, etc. It is then packed in blocks and kept in cold storage. Processing of oily fish. Oily ...
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