You'd be forgiven for thinking that the term fillet is pretty self-encapsulating -– after all it's just one of a few common ...

Meanwhile, the popular filet cut is sliced lengthwise along the spine, resulting in a thinner, longer piece of fish. Steaks are typically kept both bone-in and skin-on, and hail from larger ...

The fish fillets should be at least 1.5cm (⅔ in ... to peel off the tough outer skin from the lower part of each stalk. Cut the spears into 2.5cm (1 in) pieces. Bring a pot of lightly salted ...

I like to make this recipe with fresh sardines, but if you can't find them, use another type of oily fish, such as anchovies or mackerel (cut the latter into smaller pieces). Filleting small fish ...

and spinning blades to automatically portion out fish fillets. Able to process 50 fillets every minute, or one every 1.2 seconds, the x-rays determine how to cut up each fillet according to its ...

To get rid of any stray scales, when you get home, you can rinse off the fish or fillets in cold water, pat them dry with a paper towel and cover and refrigerate. Step 1: Cut off the head behind ...

Cut 4 heart ... parchment heart over fish and toppings to enclose. Crimp rounded edge tightly. Place parcels on a sheet pan. Bake 10-12 minutes, depending on thickness of fillets.