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A fish steak, alternatively known as a fish cutlet, is a cut of food fish which is perpendicular to the spine and can either include the bones or as boneless meat. [ 1] Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include any large bones. Fish steaks can be made with the skin on ...
Beef Wellington – Filet steak with pâté and duxelles in puff pastry. Bistecca alla fiorentina. Bistek – Filipino dish. Bistik jawa – Flat cut of beef. Bulgogi – Korean meat dish. Carpetbag steak. Carne asada – Dish of grilled and sliced beef. Chateaubriand (dish) – Front cut of a beef tenderloin.
Fillet (cut) - Wikipedia ... Fillet (cut)
Cured fish. Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite [1] or sugar, can involve smoking and flavoring the fish, and may include cooking it.
Fish fillet - Wikipedia ... Fish fillet
Haddock - Wikipedia ... Haddock
Boti. Chulesi, Boti, dao, da, aruvamanai, chulesi, pavshi, vili, morli or pirdai is a cutting instrument, [1] most prevalent in Nepal, Maharashtra, South India, Bihar, Pakistan and the Bengal region, [2] Bihar, Tripura, the Barak Valley of Assam. It is a long curved blade that cuts on a platform held down by the foot.
Butterflying - Wikipedia ... Butterflying