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What is in mcdonalds filet of fish?
This depends on how fresh it was when you got it. If it smelled like fish when you got it, it was already on its way out. If it smelled fresh, neutral, or even slightly sweet …when you got it, you have some time. I have kept fresh tilapia sealed in the refrigerator for 5 days. At that point, it begins to degrade more quickly, but you should still be able to cook it for another 2 days if you got it very fresh. Bottom line: if it smells fine, it is. If it smells like you don't want your kitchen to smell, it is time to discard it.
The difference is that : a fish steak is a cross-section of the fish, containing the backbone and any other bones that were not removed prior, whereas a fish fillet is tak…en from the side of the fish,cutting (filleting) the meat off of the backbone and usually attempting to leave out any other bones.
350 degrees fahrenheit
McDonald's uses filets from the Hoki fish to make it's Filet-O-Fish. It comes from New Zealand fisheries and is known for its unusual tail and buggy eyes. McDonald's New Zeala…nd reports that more that two million kilograms (4.4 million pounds) of hoki are exported to international McDonald's restaurants every year! It has also been said that health inspectors went on a surprise vist to a McDonlads in Philadelphia and tested the filet of fish. They discovered that 23% of the fish filet was a rare frog-like fish from India only served by the poor.
it costs $1.40 with out tax last time i checked I dont know where the person above lives but i went yesterday 01/27/12 and ordered one and it was 3.49 plus tax..It will be t…he last one i eat forever unless the price comes down..its not worth 3.49 a little frozen fish patty with a little sliver of cheese and some tarter sauce...Give me a break mcdonalds. for what i paid for lunch yesterday i could of gone and had a sit down meal with a waitress..I wont be going to mcdonalds in the future at all..
Mcdonald's introduced the Filet-o-Fish sandwich in 1962. The sandwich was first sold locally in Cincinnati, by Lou Groen. National roll-out began in 1963 and it was sold chain…wide by 1965. To read more about the Filet-O-Fish visit the site in the 'Related Links' section below.
Please ask again. Tell us the name of the fish. Cod? Salmon? Trout? Swordfish? Different fish have different nutrients.
any cheap white fish for example pollock whale blubber stuffed talapia
I've never tried it and judging by this article, I probably never will: http://www.dietmindspirit.org/2008/01/30/why-you-shouldnt-eat-this-fish-pangas-pangasius-vietnamese-riv…er-cobbler-white-catfish-gray-sole/ I have tried this fish just yesterday (7/25/10). I fried it along with Rice-a-Roni Asian style rice. The fish was exceptionally wonderful and had a nice meaty flavor to it. Most people say that theres a horrible reaction in the next 24 hrs, but nothing has happened. Not all Pangasius fish are grown over in Vietnam. There are also Panganius fish farms in Puerto Rico, Poland, Spain, Russia and the U.K. Please give this fish a try and stop going off what other people say. Besides, maybe they didn't cook it all the way through.
"fish fillet is fried and crispy , but fish loin is like a frozen fish." That is the dumbest answer I have ever seen on this site! Obviously the fillet comes from a differen…t part of the fish than the loin, right? Can't a fish specialist answer this question? Fried and crispy vs. frozen is not a valid answer. A loin would be a fillet. There are no fish "loins".
The easiest method of filleting, skinning and storing the fillets before cooking can be seen in the video on the page linked to below. Unlike most fish, Dolphin can be skinned… very easily before removing the fillets without wasting any meat whatsoever and is the method used by many guides and knowledgeable fishermen in the Florida keys. It should be noted that if Dolphin are to be frozen and stored for a month or longer, the skin should be left on, and the fillets frozen in two's with the meat sides of each touching so that the skin is on the outside. They should then be placed in vacuum bags and the bags wrapped in paper and dated. Fresh is best, of course. My Dolphin page is linked to below and has three videos showing Dolphin being caught on a fly rod and spinning gear, Dolphin being properly filleted, and Dolphin fillets being sauteed. This is my favorite recipe because it is not only delicious, but very quick and easy.
For most flattish types of fish a fillet or filet is taken from the muscle or flesh along each side. The fish when laid flat on a board can be filleted by: # take a thi…n and flexible sharp knife # hold the fish at the head end with the hand that isn't your knife hand # cut in across the body of the fish at an angle just behind the gills until the spine and ribs are reached # then flatten out the angle of the knife blade parallel to the board and slide the knife to cut along the body close against the spine and ribs until just about at the tail. # turn the fish over and repeat for the other side. This removes most of the meat from the fish in a simple and easy way, but some fish have "pinbones" that project into the fillet and will also need to be removed.