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Butterflying pork loin. Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [ 1 ]Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird ...
Fillet of iridescent shark. A fish fillet, from the French word filet (pronounced [filÉ›]) 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.
The American butterfish is similar in appearance to its close relative, the harvestfish (Peprilus alepidotus), but can be distinguished by its much lower dorsal and tail fin. This fish is a lead-blue color above with pale sides and a silvery belly. It often has dark, irregular spots. It is generally 6–9 in (15–23 cm), though some ...
Butterfly fillets may be available. This refers to two fillets held together by the uncut flesh and skin of the belly" [21] fish steaks: large dressed fish can be cut into cross section slices, usually half to one inch thick, and usually with a cross section of the backbone
The butterflyfish are a group of conspicuous tropical marine fish of the family Chaetodontidae; the bannerfish and coralfish are also included in this group. The approximately 129 species in 12 genera [2] are found mostly on the reefs of the Atlantic, Indian, and Pacific Oceans. A number of species pairs occur in the Indian and Pacific Oceans ...
Kipper. A kipper is a whole herring, a small, oily fish, [1] that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering wood chips (typically oak). In the United Kingdom, Republic of Ireland and some regions of North America, kippers are most commonly eaten ...
The fish, in the form of a butterfly fillet, is prepared by a patent pending [needs update] process that uses heat and pressure to tenderize fish bones. The entire fish, including the head and fins, becomes completely edible, much like what happens to canned sardines .
After 6 or 7 minutes, Luke gave the fish pan a good swirl to glaze the tops of the filets with oil before taking the pan off the heat. "You don’t want to overcook the fish so you only flip them ...