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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.
Crochet hook. A crochet hook (or crochet needle) is an implement used to make loops in thread or yarn and to interlock them into crochet stitches. It is a round shaft pointed on one end, with a lateral groove behind it. The point eases the insertion of the hook through the material being crocheted and the groove makes it possible to pull a loop ...
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether ...
Not to be confused with Crotchet. Crochet ( English: / kroʊˈʃeɪ /; [1] French: [kʁɔʃɛ] [2]) is a process of creating textiles by using a crochet hook to interlock loops of yarn, thread, or strands of other materials. [3] The name is derived from the French term croc, which means 'hook'.
Filet crochet is a type of crocheted fabric that imitates filet lace. This type of crocheted lace is gridlike because it uses only two crochet stitches: the chain stitch and the double crochet stitch (U.S. terminology; known in some other countries as chain stitch and treble ). Old filet patterns used a treble or triple stitch vertically but ...
Fillet knife. Filleting a fish. 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.
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.
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