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Special cut fillets are taken from solid large blocks; these include a "natural" cut fillet, wedge, rhombus or tail shape. Fillets may be skinless or have skin on; pinbones may or may not be removed. [4] A fletch is a large boneless fillet of halibut, swordfish or tuna. [4] There are several ways to cut a fish fillet:
Scrod is a small cod or haddock, or sometimes other whitefish, used as food. It is usually served as a fillet, though formerly it was often split and salted. The term has various etymologies and folklore, and is common in New England and Atlantic Canada.
Stroganina is a traditional dish of raw, thin, long-sliced frozen fish, usually whitefish or salmonids, eaten with salt and vodka. It is popular among the indigenous people of northern Arctic Siberia and the northern Russians, and has variations with milk or reindeer meat.
Surströmming has been part of northern Swedish cuisine since at least the 16th century.. Fermented fish is a traditional staple in European cuisines. The oldest archeological findings of fish fermentation are 9,200 years old and originate from the south of today's Sweden.
The fish slice was originally an item of silver service used for serving fish at a dining table and was generally made of silver or Sheffield plate rather than copper or tinned iron to avoid the possibility of affecting the taste of the fish. [4] The first known slices intended specifically for serving fish were mentioned in 1730. [4]
Learn about cod and other cod-like fish, such as haddock, pollock and whiting, that are widely used as food through history. Find out how cod is cooked, preserved, smoked, and what are its nutritional benefits and health effects.
Whitefish is a term for several species of demersal fish with white or light-coloured flesh, such as cod, haddock, and pollock. Learn about their growth, preservation, and nutritional value from this Wikipedia article.
Gravlax is a Nordic dish of salmon cured with salt, sugar and dill, and sometimes smoked. It is served as an appetizer with hovmästarsås, a mustard and dill sauce, or on bread or potatoes.
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