What would you like to do?
It really depends on the species and the equipment you have. You can google the type of fish or filleting fish and find your fish, or if you'd like ask how do you fillet… a ----. And I'll be there will be an answer show up for you....
Answer to fillet 1. a narrow band for the hair. 2. a thin narrow strip, as a molding. a boneless peice of meat or fish.
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.
"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".
i cut a slit in the skin all the way around the catfish's neck then cut down the top of its back, then take a pair of pliers to tear off all the skin at once. then after that,… just cut off the meat. This may not be the best way, but my dad cuts off their heads with a hatchet first.
The filet is part of the radius, therefore making the term filet radius. A filet radius measures an inside corner. A corner radius measures an outside corner.
A Filet Mignon is a specific cut from the tenderloin. The tenderloin has 3 parts: the chain, a long ropy piece that runs down the side of the loin; the center-cut loin; and th…e head, a piece of muscle at the top of the roast. A cut that contains all of these parts is a tenderloin steak. A proper Filet Mignon must have the chain and head removed.
A fillet is a Boneless cut of Salmon, a Darne is a cross-cut of Salmonin including the backbone.
They are the same thing depends on where your from
To start with "prime rib" is an Amerifictation or colloquialism. "Prime Ribs"-main ribs- is also a misconception, as ribs 1 to 6 protect the heart and are the animals prime ri…bs. Originally the"prime rib cut (it does not have to be roasted) consisted of only two ribs (11 and 12) and had to be cut from a prime grade carcass; anything else including ribs 6 to 12 was just standing rib considered as were all front quarter cuts second rate. Al (Alex-Alexander) D Girvan. New York strip or strip steak is better thought of as stripped loin or steak. It is the short (by far the best and most expensive of all roast able cuts) loin from which the bones and most importantly the coveted fillet or tenderloin have been stripped off, taken away, and reserved for sale at higher profit. Originally the entire fillet or tender part of the short loin was also known as fillet mignon (French). Porterhouse steaks (bone in cut)contain the very largest part of the tender- loin; the same part of the tenderloin tat is usually used for the Chateaubriand steak recipe and presentation.
fill - A (long a sound)
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Filet Oscar is a Filet Mignon with Crab meat, served with Asparagus and Sauce Bearnaise. The dish is allegedly named after Oscar Tschirky of Waldorf Astoria.
"Electrical filet knives can be used for several things. These include: turkey, chicken, most meats, fruits, as well as fish. You will find that they are very strong, and can …take on just about any food."
difference between rounds an fillet