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This 16th-century fish stall shows many traditional fish products. 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 ...
Coping (joinery) A scribed joint (right end of sketch) is derived from an internal mitre cut (left end) by cutting along the inside face of the mitre cut at a right angle to the board, typically with a coping saw. Scribing a pencil line to fit two pieces of wood together. Coping or scribing is the woodworking technique of shaping the end of a ...
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.
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First, you can wet a thin kitchen towel, then wring it out to remove as much water as possible. Place the towel on your work surface in an even layer, and then place your cutting board on top of ...
To start, we ordered two tinned fish boards. One came with a tin of plump sardines in olive oil, the other a tin of mackerel pate. Both arrived with crusty bread, good butter and a ramekin of pickles.