Search results
Results from the WOW.Com Content Network
Larger fish, such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks. Fish steaks can be grilled , pan-fried , broiled or baked . In contrast to other vertebrate animals, over 85% of the fish body is made up of consumable skeletal muscle [ 4 ] and has a softer texture.
Ikejime is a Japanese technique that involves inserting a spike into the hindbrain of a fish to cause immediate brain death and prevent muscle movement. It is considered to be the fastest and most humane way of killing fish, and produces better quality meat and flavour.
Gyotaku is a traditional method of printing fish using ink and paper, dating back to the mid-1800s. It can be a recording technique for fishermen or an artistic form with different methods and styles.
Boti is a cutting instrument used in Nepal, India, Pakistan and Bangladesh. It has a long curved blade that cuts on a platform held by the foot and can be used for various purposes.
Learn about different methods for catching fish, such as hand-gathering, spearfishing, netting, angling and trapping. Compare recreational, commercial and artisanal fishing techniques and their impacts on the environment.
Learn what a fish fillet is, how it is cut from the bone, and what types of fillets exist. See pictures and videos of filleting fish and different cuts of fish fillets.
Butterflying is cutting meat, fish, or poultry almost in two and flattening it for cooking. Learn the etymology, methods, and uses of butterflying and spatchcocking, a variation for poultry.
Learn about the ancient and traditional fishing technique of using trained cormorants to catch fish in rivers. Find out how cormorant fishing is practiced in different countries and regions, such as China, Japan, Peru, Greece, and Europe.