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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 prepared in that way. [1]
Fish anatomy is the study of the form or morphology of fish. It can be contrasted with fish physiology , which is the study of how the component parts of fish function together in the living fish. [ 1 ]
The zoea of most species must find food, ... based in plankton, clams or fish. [17 ... away from the legs, and onto the sternum. [46] A similar change occurred ...
Jaws allow fish to eat a wide variety of food, including plants and other organisms. Fish ingest food through the mouth and break it down in the esophagus. In the stomach, food is further digested and, in many fish, processed in finger-shaped pouches called pyloric caeca, which secrete digestive enzymes and absorb nutrients.
The sternum (pl.: sternums or sterna) or breastbone is a long flat bone located in the central part of the chest. It connects to the ribs via cartilage and forms the front of the rib cage , thus helping to protect the heart , lungs , and major blood vessels from injury.
The first rib is attached to thoracic vertebra 1 (T1). At the front of the body, most of the ribs are joined by costal cartilage to the sternum. Ribs connect to vertebrae at the costovertebral joints. [4] The parts of a rib includes the head, neck, body (or shaft), tubercle, and angle. The head of the rib lies next to a vertebra. The ribs ...
Giulia Manfrini, 36, was surfing in the Mentawai Islands the morning of Oct. 18 when she was speared in the chest by the fish, which may have been either a swordfish or a needlefish, according to ...
Cuts of fish performed perpendicular to the spine are known as steaks or cutlets, and often include bone. The remaining bones with the attached flesh is called the "frame", and is often used to make fish stock. As opposed to whole fish or fish steaks, fillets do not contain the fish's backbone; they yield less flesh, but are easier to eat.