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A urokotori (うろこ取り, scale remover) is a utensil used in Japanese cuisine to remove the scales from the skin of fish before cooking. [ 1 ] [ 2 ] Although it is possible to remove the scales with a knife, this is more difficult and there is a higher risk of cutting the skin of the fish, especially with small fishes; knife-scaling also ...
A long, narrow knife with a finely serrated blade, used to slice fine filet cuts of fish or other meat. Fish scaler: Urokotori: Used to remove the scales from the skin of fish before cooking Fish slice: Spatula, turner: Used for lifting or turning food during cooking Flour sifter: Blends flour with other ingredients and aerates it in the ...
Cleaning stations are a strategy used by some cleaner fish where clients congregate and perform specific movements to attract the attention of the cleaner fish. Cleaning stations are usually associated with unique topological features, such as those seen in coral reefs [ 1 ] and allow a space where cleaners have no risk of predation from larger ...
Self-cleaning can sometimes be achieved if the fish stocks density is sufficiently high and the water level is sufficiently low. For example, if trout are stocked at 20 kilograms per cubic metre, they can keep the raceway unit clean by their swimming movements, preventing waste solids from settling to the raceway floor.
When a client approaches a cleaning station, they usually open their mouth wide or position their body in such a way as to signal that they wish to be cleaned. The cleaners then remove and eat parasites, dead skin etc. from their skin, even swimming into the mouth and gills of any fish being cleaned. This is a form of cleaning symbiosis.
Bluestreak cleaner wrasses clean to consume ectoparasites on client fish for food. The bigger fish recognise them as cleaner fish because they have a lateral stripe along the length of their bodies, [13] and by their movement patterns. Cleaner wrasses greet visitors in an effort to secure the food source and cleaning opportunity with the client.
Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish that maintains the quality of its meat. [1] The technique originated in Japan , but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain , usually located slightly behind and above the eye, thereby causing immediate ...
They live in a cleaning symbiosis with larger, often predatory, fish, grooming them and benefiting by consuming what they remove. "Client" fish congregate at wrasse "cleaning stations" and wait for the cleaner fish to remove gnathiid parasites, the cleaners even swimming into their open mouths and gill cavities to do so. [25]
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