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2. Fish fillet - Wikipedia

   en.wikipedia.org/wiki/Fish_fillet

   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.

3. Demersal fish - Wikipedia

   en.wikipedia.org/wiki/Demersal_fish

   The word demersal comes from the Latin demergere, which means to sink. Demersal fish are bottom feeders. They can be contrasted with pelagic fish, which live and feed away from the bottom in the open water column. Demersal fish fillets contain little fish oil (one to four per cent), whereas pelagic fish can contain up to 30 per cent.

4. Fish knife - Wikipedia

   en.wikipedia.org/wiki/Fish_knife

   Fish serving cutlery (end of 19th century). Fish knives, like most highly specialized utensils, date back to Victorian era.The fish knife was preceded in the 18th century by a silver fish slice (also known as fish trowel, fish carver, and fish knife [2]), [1] a broad tool used for serving fish (thus yet another name, fish server), pudding, [3] and other soft desserts.

5. Fish al Cartoccio Recipe - AOL

   www.aol.com/food/recipes/fish-al-cartoccio

   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 ...

6. Arctic char - Wikipedia

   en.wikipedia.org/wiki/Arctic_char

   [7] [8] Individual fish can weigh 9 kg (20 lb) or more with record-sized fish having been taken by anglers in Northern Canada, where it is known as iqaluk or tariungmiutaq in Inuktitut. Generally, whole market-sized fish are between 1 and 2.5 kg (2 lb 3 oz and 5 lb 8 oz). [9] Male and female Arctic char are the same size. [4] [5] [6]

7. Deba bōchō - Wikipedia

   en.wikipedia.org/wiki/Deba_bōchō

   The debabōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.