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Scrod or schrod ( / ˈskrɒd /) is a small cod or haddock, and sometimes other whitefish, used as food. It is usually served as a fillet, though formerly it was often split instead. In the wholesale fish business, scrod is the smallest weight category of the major whitefish. [ 1] From smallest to largest, the categories are scrod, market, large ...
Flathead (fish) A flathead is one of a number of small to medium fish species with notably flat heads, distributed in membership across various genera of the family Platycephalidae. Many species are found in estuaries and the open ocean in the Indo-Pacific, especially most parts of Australia where they are popular sport and table fish.
Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and organs. Fillets are usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks. The remaining bones with the attached flesh is called the "frame", and is often used to ...
Exercising in the evening — between 6 p.m. and midnight — might be the better way to go. Researchers from the University of Granada found that this time frame helped overweight and obese ...
Zebra danios are another species that thrive in schools, with Aqueon advising that owners keep them in groups of six or more. Keep in mind that these active fish are known to jump out of the water ...
Fillet (cut) Fillets of dory, a type of fish. 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.
To keep batter or skin crispy when you're cooking up fish in batches, try this technique: Heat your oven to 200 degrees Fahrenheit. When fish is thoroughly cooked and ready to keep warm, transfer ...
For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers. Anchovy paste is also available. Fishermen also use anchovies as bait for larger fish, such as tuna and sea bass. [42] The strong taste people associate with anchovies is due to the curing process.
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