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Hōchōdō. Hōchōdō (庖丁道, the way of the cleaver) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands. [ 1] It is also known as hōchōshiki (庖丁式, knife ceremony) or shikibōchō (式庖丁, ceremonial knife), and survives to the present day, with occasional demonstrations ...
Carpet sharks derive their common name from the fact that many species have a mottled appearance with intricate patterns reminiscent of carpet designs. The patterning provides camouflage when the fish is lying on the seabed. [ 4 ]
Deba bōchō (Japanese: 出刃包丁) are Japanese style kitchen knives primarily used to cut fish, though also used when cutting meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The debabōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and often a ...
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.
Tapa cloth (or simply tapa) is a barkcloth made in the islands of the Pacific Ocean, primarily in Tonga, Samoa and Fiji, but as far afield as Niue, Cook Islands, Futuna, Solomon Islands, Java, New Zealand, Vanuatu, Papua New Guinea and Hawaii (where it is called kapa). In French Polynesia it has nearly disappeared, except for some villages in the Marquesas.
This is a list of fish found in and around Great Britain, in both fresh water (lakes, rivers, streams and man-made pools) and salt water. This list includes species that are native to Great Britain, as well as those which have been introduced from other countries.
Hwareo-hoe (활어회) is prepared by filleting freshly killed fish, while seoneo-hoe (선어회) is made with aged fish in a similar way as Japanese sashimi: removing the blood and innards and aging the fish at a certain temperature before filleting. [9][10] Fish or seafood hoe is often served with gochujang -based dipping sauces, such as cho ...
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. [5][6] More recent examples include garum, a fermented fish sauce made by the ancient Greeks and Romans, and Worcestershire ...
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