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The fish slice was originally an item of silver service used for serving fish at a dining table and was generally made of silver or Sheffield plate rather than copper or tinned iron to avoid the possibility of affecting the taste of the 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.
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years.
Air fryers are actually great for cooking fish, so don't be worried about throwing a fillet or two in your air fryer anytime you crave fish for lunch or dinner (or breakfast, but hey,...
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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.