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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.
External anatomy of a bony fish (Hector's lanternfish): 1. operculum (gill cover), 2. lateral line, 3. dorsal fin, 4. adipose fin, 5. caudal peduncle, 6. caudal fin, 7. anal fin, 8. photophores, 9. pelvic fins (paired), 10. pectoral fins (paired) Internal anatomy of a bony fish. Fish anatomy is the study of the form or morphology of fish. It ...
A fish steak, alternatively known as a fish cutlet, is a cut of food fish which is perpendicular to the spine and can either include the bones or as boneless meat. [1] Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include any large bones. Fish steaks can be made with the skin on ...
The common ling is the longest and one of the largest of the cod-like fish, the Gadiformes, which can reach lengths of 200 cm and weights of 30 kg.It is long and slender [3] with a small head and small eyes and a large mouth, which has large teeth, [4] with the upper jaw projecting beyond the lower jaw, which bears an obvious sensory barbel.
Preheat the oven to 400°F. Place a fish fillet, skin side down, in the center of a piece of parchment paper. Season with a pinch each of salt and pepper. Place 1 fennel slice, 2 lemon slices, 3 ...
Tilapia (/ t ɪ ˈ l ɑː p i ə / tih-LAH-pee-ə) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically most important species placed in the Coptodonini and Oreochromini. [2]
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