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Fillet (cut)
A fillet or filet ( , ; French loanword, ) is a boneless portion of meat (including fish) cut from an animal. A cut or slice of meat is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients. Meat Beef In the case of beef, the term most often refers to beef tenderloin in the United States, especially filet mignon. Chicken Chicken fillets, sometimes called inner fillets, are a specific cut of meat from the chicken steaks. There are two fillets in a chicken, and they are each a few centimetres long and about or less wide. They lie under the main portion of the breast just above the ribcage around the center of the sternum. They are separated from the main breast by filament. Chicken filets are very popular in supermarkets in many countries. They can come attached to the main breast itself or separated from the breast in packages of generally four or more filets. File:Kycklingfilé.jpg, Raw chicken ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Scale
A fish scale is a small rigid plate that grows out of the skin of a fish. The skin of most jawed fishes is covered with these protective scales, which can also provide effective camouflage through the use of reflection and colouration, as well as possible hydrodynamic advantages. The term ''scale'' derives from the Old French , meaning a shell pod or husk. Scales vary enormously in size, shape, structure, and extent, ranging from strong and rigid armour plates in fishes such as shrimpfishes and boxfishes, to microscopic or absent in fishes such as eels and anglerfishes. The morphology (biology), morphology of a scale can be used to identify the species of fish it came from. Scales originated within the jawless ostracoderms, ancestors to all jawed fishes today. Most bony fishes are covered with the cycloid scales of salmon and carp, or the ctenoid scales of perch, or the ganoid scales of sturgeons and gars. Cartilaginous fishes (sharks and rays) are covered with placoi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuts Of Meat
A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork. Different countries and cultures make these cuts in different ways, and primal cuts also differ between type of carcass. The British, American and French primal cuts all differ in some respects. For example, rump steak in British and Commonwealth English is commonly called ''sirloin'' in American English. British ''sirloin'' is called ''porterhouse'' by Americans. Another notable example is fatback Fatback is a layer of subcutaneous fat taken from under the skin of the back of a domestic pig, with or without the skin (referred to as pork rind). In cuisine Fatback is a preferred fat for various forms of charcuterie, particularly sau ..., which in Europe is an important primal cut of pork, but in North America is regarded as trimmings t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Fillet Processor
A fish fillet processor processes fish into a fillet. Fish processing starts from the time the fish is caught. Popular species processed include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock. Commercial fish processing is a global practice. Processing varies regionally in productivity, type of operation, yield and regulation. Approximately 90% of processed fish are oceanic fish. The remaining 10% are from conciliatory freshwater operations and aquacultural production. Most fish processing industries are near commercial fishing zones. In certain regions, fish are transported or exported for processing. Major fish processing countries The largest fish processing countries in order are: These countries produce over half the world's fish products. The Pacific Northwest region of the United States provides the greatest volume. Uses of processed fish Seventy-five percent of fish processed is for human consumption. Fish oil and fish meal comprise the remaining 25% ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hake
Hake is the common name for fish in the Merlucciidae family of the northern and southern oceans and the Phycidae family of the northern oceans. Hake is a commercially important fish in the same taxonomic order, Gadiformes, as cod and haddock. Description Hakes are medium-to-large fish averaging from in weight, with specimens as large as . The fish can grow up to in length with a lifespan of as long as 14 years. Hake may be found in the Atlantic Ocean and Pacific Ocean in waters from deep. The fish stay in deep water during the day and come to shallower depths during the night. An undiscerning predator, hake feed on prey found near or on the bottom of the sea. Male and female hake are very similar in appearance. After spawning, the hake eggs float on the surface of the sea where the larvae develop. After a certain period of time, the baby hake then migrate to the bottom of the sea, preferring depths of less than . ''Merlucciidae'' A total of 13 hake species are know ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuna
A tuna (: tunas or tuna) is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae ( mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: , weight: ) up to the Atlantic bluefin tuna (max length: , weight: ), which averages and is believed to live up to 50 years. Tuna, opah, and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish—the yellowfin tuna, for example, is capable of speeds of up to . Greatly inflated speeds can be found in early scientific reports and are still widely reported in the popular literature. Found in warm seas, the tuna is commercially fished extensively as a food fish, and is popular as a bluewater game fish. As a result of overfishi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swordfish
The swordfish (''Xiphias gladius''), also known as the broadbill in some countries, are large, highly migratory predatory fish characterized by a long, flat, pointed bill. They are the sole member of the Family (biology), family Xiphiidae. They are a popular sport fish of the billfish category. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood. These fish are found widely in tropical and temperate parts of the Atlantic, Pacific, and Indian Oceans, and can typically be found from near the surface to a depth of , and exceptionally up to depths of 2,234 m. They commonly reach in length, and the maximum reported is in length and in weight. Taxonomy and etymology The swordfish is named after its long pointed, flat bill, which resembles a sword. The species name, ''Xiphias gladius'', derives from Greek Language, Greek (''xiphias'', "swordfish"), itself from (''xiphos'', "sword") and from Latin language, Latin ("sword"). This makes it superficial ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halibut
Halibut is the common name for three species of flatfish in the family of right-eye flounders. In some regions, and less commonly, other species of large flatfish are also referred to as halibut. The word is derived from ''haly'' (holy) and ''butte'' (flat fish), for its popularity on Catholic holy days. Halibut are demersal fish and are highly regarded as a food fish as well as a sport fish. Species A 2018 cladistic analysis based on genetics and morphology showed that the Greenland halibut diverged from a lineage that gave rise to the Atlantic and Pacific halibuts. The common ancestor of all three diverged from a lineage that gave rise to the genus '' Verasper'', comprising the spotted halibut and barfin flounder. * Genus ''Hippoglossus'' ** Atlantic halibut, ''Hippoglossus hippoglossus'' – lives in the North Atlantic ** Pacific halibut, ''Hippoglossus stenolepis'' – lives in the North Pacific Ocean * Genus '' Reinhardtius'' ** Greenland halibut, ''Reinhardt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Steak
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. 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 or without, and are generally made from fish larger than . Fish steaks from particularly large fish can be sectioned so they are boneless. It takes less time to make a fish steak than a fillet, because steaks are often bone in and skin on. Cutting through the backbone with a knife can be difficult, so it is preferable to use a butcher's saw or a cleaver to make fish steaks. 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 and has a s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cutlet
In cuisine, cutlet (derived from French ''côtelette'', ''côte'', "rib") refers to: # a thin slice of meat from the leg or ribs of mutton, veal, pork, or chicken # a dish made of such slice, often breaded (also known in various languages as a ''cotoletta'', '' Kotelett'', ''kotlet'' or ''kotleta'') # a croquette or cutlet-shaped patty made of ground meat # a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak # a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail # a mash of vegetables (usually potatoes) fried with bread American and Canadian cuisines From the late 1700s until about 1900, virtually all recipes for "cutlets" in English-language cookbooks referenced veal cutlets. Then pork cutlets began to appear. More recently, in American and Canadian cuisine, cutlets have also been made using chicken, although this was also imported from Europe. The c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steak
A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally Grilling, grilled or Pan frying, fried, and can be diced or cooked in sauce. Steaks are most commonly cut from cattle (beefsteak), but can also be cut from Bison#Livestock, bison, Buffalo meat, buffalo, Camel#Meat, camel, Goat meat, goat, Horse meat, horse, Kangaroo meat, kangaroo, Lamb and mutton, sheep, Common ostrich#Economic use, ostrich, Pork, pigs, Turkey as food, turkey, and Venison, deer, as well as various types of Fish as food, fish, especially Salmon as food, salmon and large fish such as swordfish, Shark meat, shark, and marlin. Some cured meat, such as Gammon (meat), gammon, is commonly served as steak. Some cuts are categorized as steaks not because they are cut across the muscle fibers, but because they are relatively thin and cooked over a grill, such as skirt steak and flank steak. Grilled Agaricus bisporus, portobello mushroom may be called mushroom steak, and si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
