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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.
Tilapia (/ t ɪ ˈ l ɑː p i ə / tih-LAH-pee-ə) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically most important species placed in the Coptodonini and Oreochromini. [2]
Coho salmon. The coho salmon (Oncorhynchus kisutch; Karuk: achvuun [1]) is a species of anadromous fish in the salmon family and one of the five Pacific salmon species. Coho salmon are also known as silver salmon (or "silvers") and is often sold as medium red salmon. [2] The scientific species name is based on the Russian common name kizhuch ...
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 or 4 olive pieces, and 3 or 4 parsley leaves on top of the fillet and drizzle with about 1 teaspoon of the olive oil.
Koi (鯉, English: / ˈkɔɪ /, Japanese: [koꜜi]), or more specifically nishikigoi (錦鯉, Japanese: [ɲiɕi̥kiꜜɡoi], literally " brocaded carp"), are colored varieties of carp (Cyprinus sp.) that are kept for decorative purposes in outdoor koi ponds or water gardens. Koi is an informal name for the colored variants of carp kept for ...
Scrod. Scrod or schrod (/ ˈskrɒd /) is a small cod or haddock, and sometimes other whitefish, used as food. It is usually served as a fillet, though formerly it was often split instead. In the wholesale fish business, scrod is the smallest weight category of the major whitefish. [1] From smallest to largest, the categories are scrod, market ...
External anatomy of a bony fish (Hector's lanternfish): 1. operculum (gill cover), 2. lateral line, 3. dorsal fin, 4. adipose fin, 5. caudal peduncle, 6. caudal fin, 7. anal fin, 8. photophores, 9. pelvic fins (paired), 10. pectoral fins (paired) Internal anatomy of a bony fish. Fish anatomy is the study of the form or morphology of fish. It ...
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 or 4 olive pieces, and 3 or 4 ...