Whilst I've read the flaps in the head can be used similar to stingray, from all accounts the meat mainly used is in the tail. Firstly remove the head from just before the long feeler fins or whatever they are. I've found it easier to the cut from the head head, down to the tail. Run a serrated filleting knife (as the skin is quite tough) down the cartilage in the middle and do this on both side. You'll essentially now have two fillets but the skin must be removed. It is tough!
What you're going for is the main large muscle which you easily see when looking at the cross section of the fillet. You can cut away some of the meat and use a knife to remove the skin however I prefer just to rip it all. Don't worry the meat is really tough and shouldn't rip in your hands. Cut the bloody meat where the skin was if you'd like but it's not necessary and will turn a dark grey when cooked.
A banjo shark belongs to the Chondrichthyes class of sharks. It is often called a fiddler ray or guitarfish as well.
20 Grams of protein per 100 Grams of shark meat
No, filet mignon does not come from a calf. Filet mignon comes from the smaller portion of the tenderloin in a steer or heifer.
The filet is from the hind quarters of a cow. Right at the back is the rump and topside cuts and half way down the back is the sirloin from within which you find the filet. Try Galloway filet, it's the best!
It comes from the spine. If you cut done the spine that is filet mignon.
flake
Probably the same as a normal shark.
A banjo shark belongs to the Chondrichthyes class of sharks. It is often called a fiddler ray or guitarfish as well.
20 Grams of protein per 100 Grams of shark meat
the part you dont use to play music
It's the same one you use for the Banjo games
petit filet mignon
The filet mignon was delicious. I enjoyed the filet mignon. My friend didn't like the filet mignon as he found it undercooked and underseasoned. Filet mignon is French for 'cute fillet' or 'dainty fillet.'
un filet
Filet Meow was created in 1966.
The population of Mörel-Filet is 692.
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.