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The Filet-O-Fish is a fish sandwich sold by the international fast food restaurant chain McDonald's. [3] It was created in 1962 by Lou Groen, a McDonald's franchise owner in a predominantly Catholic neighborhood in Cincinnati, Ohio, [4] [5] in response to declining hamburger sales on Fridays due to the practice of abstaining from meat on that day.
A fletch is a large boneless fillet of halibut, swordfish or tuna. [4] There are several ways to cut a fish fillet: Cutlet: obtained by slicing from behind the head of the fish, round the belly and tapering towards the tail. The fish is then turned and the process repeated on the other side to produce a double fillet
A fish fillet processor processes fish into a fillet. Fish processing starts from the time the fish is caught. Popular species processed include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock. Commercial fish processing is a global practice. Processing varies regionally in productivity, type of operation, yield and regulation ...
Hōchōdō (庖丁道, the way of the cleaver) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands. [1] It is also known as hōchōshiki (庖丁式, knife ceremony) or shikibōchō (式庖丁, ceremonial knife), and survives to the present day, with occasional demonstrations, particularly ...
Learn about fillet or filet, a boneless cut of meat or fish, and how it is prepared and used in cuisines. Find out the differences between beef, chicken, pork and fish fillets, and the types of cuts and shapes.
A fishmonger is someone who sells raw fish and seafood, and may be a wholesaler or a retailer. Learn about the origin, guild, tools and cultural references of fishmongers, from medieval London to modern literature and art.
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 any aquatic organisms harvested for commercial purposes, whether ...
In 1977, an aid programme to improve the fish processing industries was introduced by the EU as a part of the European Agricultural Guidance and Guarantee Fund (EAGGF). In 1993, it was split off to form a separate fund named the Financial Instrument for Fisheries Guidance (FIFG), [2] subsequently renamed European Fisheries Fund in 2007, transformed into the European Maritime and Fisheries Fund ...
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