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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 ...
Fillet (cut) A fillet or filet (UK: / ˈfɪlɪt / FIL-it, US: / fɪˈleɪ / fil-AY; French loanword, pronounced [filɛ]) is a boneless portion of meat (including fish) cut from an animal. A cut or slice of meat is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.
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.
Fish stocks. Fish stocks are subpopulations of a particular species of fish, for which intrinsic parameters (growth, recruitment, mortality and fishing mortality) are traditionally regarded as the significant factors determining the stock's population dynamics, while extrinsic factors (immigration and emigration) are traditionally ignored.
Cutlet. Cutlet (derived from French côtelette, côte, "rib" [1][2]) refers to: a thin slice of meat from the leg or ribs of mutton, veal, [2] pork, or chicken. a dish made of such slice, often breaded (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta) a croquette or cutlet-shaped patty made of ground meat.
Fish stocks are subpopulations of a particular species of fish. Fish stock (food), liquid made by boiling fish bones with vegetables, used as a base for fish soups and sauces. Fish stocking, the practice of raising fish in a hatchery and releasing them into a river, lake, or ocean. Stockfish, unsalted fish, especially cod, dried by cold air.
The common snowtrout or snowtrout (Schizothorax richardsonii), also known as "Asala", or "Asela" by the locals, is a species belong to the class of ray-finned fishes, family Cyprinidae, order Cypriniformes in the genus Schizothorax. The genus name Schizothorax is derived from Greek word, "schizein" meaning to divide, and "thorax" which means ...
Fish anatomy. 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] In practice, fish anatomy and fish physiology complement each other, the former dealing with the structure of a fish, its organs or ...
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