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Ishikawa diagrams (also called fishbone diagrams, [1] herringbone diagrams, cause-and-effect diagrams) are causal diagrams created by Kaoru Ishikawa that show the potential causes of a specific event. [2] Common uses of the Ishikawa diagram are product design and quality defect prevention to identify potential factors causing an overall effect ...
A fishmonger in Pike Place Market on the waterfront of Seattle. A fishmonger (historically fishwife for female practitioners) is someone who sells raw fish and seafood. Fishmongers can be wholesalers or retailers and are trained at selecting and purchasing, handling, gutting, boning, filleting, displaying, merchandising and selling their product.
Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and organs. Fillets are usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks. The remaining bones with the attached flesh is called the "frame", and is often used to ...
Boat or ship used to catch fish. Crab boat working the North Sea. Fishing boats lashed together in a tidal creek in Anjarlevillage, Maharashtra, India. A fishing vesselis a boator shipused to catchfishand other valuable nektonicaquatic animals(e.g. shrimps/prawns, krills, coleoids, etc.) in the sea, lakeor river.
A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long. This allows them to move easily along the backbone and ...
Fillet (cut) Fillets of dory, a type of fish. A fillet or filet ( UK: / ˈfɪlɪt /, US: / fɪˈleɪ /; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.
Koi ( 鯉, English: / ˈkɔɪ /, Japanese: [koꜜi]), or more specifically nishikigoi ( 錦鯉, Japanese: [ɲiɕi̥kiꜜɡoi], literally " brocaded carp"), are colored varieties of carp ( Cyprinus sp.) that are kept for decorative purposes in outdoor koi ponds or water gardens. Koi is an informal name for the colored variants of carp kept for ...
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.
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