Boneless Fish
Boneless Fish
Boneless Fish (/bəʊnlɪs fɪʃ/), also known as deboned fish, is a term used to describe fish that have had all their bones removed. The process of removing bones from fish is known as filleting.
Etymology
The term "boneless fish" is derived from the English words "bone" and "less", indicating the absence of bones. The term "fillet" comes from the Old French filet, meaning thread or strip, which is a reference to the thin, boneless pieces of meat obtained from a fish.
Process
The process of creating boneless fish involves the use of a sharp knife to cut along the backbone of the fish, removing the flesh from the bones. This is typically done by a trained fishmonger or a machine in commercial settings. The resulting product is a boneless, skinless piece of fish meat that is ready for cooking.
Related Terms
- Fish Filleting - The process of removing bones from a fish.
- Fishmonger - A person or shop that sells fish and seafood.
- Fish Processing - The procedures associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer.
- Fish Steak - A cut of fish which is cut perpendicular to the spine and can either include the bones or be boneless.
See Also
External links
- Medical encyclopedia article on Boneless Fish
- Wikipedia's article - Boneless Fish
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski