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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.
Learn what a fish fillet is, how it is cut from the bone, and what types of fillets exist. See pictures and videos of filleting fish and different cuts of fish fillets.
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.
Get the Recipe. Whole Fish Drizzled with Hot Ginger-Scallion Oil. Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Claire Spollen. Clean and steam whole snapper, carp, or sea ...
Learn about the features and uses of a fillet knife, a flexible kitchen knife for filleting fish. Find out the differences between a traditional and an electric fillet knife, and the materials and angles of their blades.
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 how fish are handled, preserved and transformed into various products from the time they are caught or harvested. Find out about different preservation methods, such as ice, refrigeration, freezing, drying, salting, smoking and irradiation.
Deba bōchō (Japanese: 出刃包丁) are Japanese style kitchen knives primarily used to cut fish, though also used when cutting meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The debabōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish.