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Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish that maintains the quality of its meat. [1] The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain, usually located slightly behind and above the eye, thereby causing immediate brain ...
Offline editing. Offline editing is the creative storytelling stage of film making and television production where the structure, mood, pacing and story of the final show are defined. Many versions and revisions are presented and considered at this stage until the edit gets to a stage known as picture lock. This is when the process then moves ...
Boti. Chulesi, Boti, dao, da, aruvamanai, chulesi, pavshi, vili, morli or pirdai is a cutting instrument, [1] most prevalent in Nepal, Maharashtra, South India, Bihar, Pakistan and the Bengal region, [2] Bihar, Tripura, the Barak Valley of Assam. It is a long curved blade that cuts on a platform held down by the foot.
Fillet of iridescent shark. A fish fillet, from the French word filet (pronounced [filɛ]) meaning a thread or strip, [1] 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. In preparation for filleting, any scales on the fish should be removed.
Non-linear editing is a form of offline editing for audio, video, and image editing. In offline editing, the original content is not modified in the course of editing. In non-linear editing, edits are specified and modified by specialized software. A pointer-based playlist, effectively an edit decision list (EDL), for video and audio, or a ...
Butterflying pork loin. 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. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird ...
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