Search results
Results From The WOW.Com Content Network
The setup is usually a small version of the full-sized devices, 4 to 6 inches (10–15 cm) tall, complete with side uprights. The trick is performed by inserting a finger through the "head hole" and then the blade is activated. In some versions, such as Chance Wolf's ultimate finger chopper, the finger is even seen to fall off.
Disemboweling a fish during food preparation Swine inspection by USDA of disemboweled hogs. Disembowelment, disemboweling, evisceration, eviscerating or gutting is the removal of organs from the gastrointestinal tract (bowels or viscera), usually through an incision made across the abdominal area.
The Boneless Fish product was initially intended to feed three groups: the elderly, hospital patients, and schoolchildren. It differs from an ordinary frozen fish fillet in that the content of a Boneless Fish pack looks just like a dressed fish. The product is cooked in the same manner as an ordinary fish.
The bucktooth tetra eats scales off other fishes. Lepidophagy is a specialised feeding behaviour in fish that involves eating the scales of other fish. [1] Lepidophagy is widespread, having evolved independently in at least five freshwater families and seven marine families. [2]
Terminating abruptly, as if cut off square. trunk The region of a fish between the head and tail, or the last gill slit and vent. tubercle A small, usually hard excrescence or lump. tubiform, tubuliform Resembling a tube. type locality The location from which the type specimen was collected.
The fish product is the result of hydrolysis of fish and microbial proteases. The flavor and aroma of budu are produced by the action of proteolytic microorganisms surviving during the fermentation process. Palm sugar and tamarind are usually added to promote a browning reaction, resulting in a dark brown hue. The ratio of fish to salt is key ...
In Chinese dining culture, the fish head is usually given to and eaten by the most senior person at the table. In Sicilian witchcraft, it is customary to leave a fish head on the doorstep of one's enemy to ward off malicious intention. It is also performed by the eldest grandma when a mafia fishing family has been wronged by a business partner.
A urokotori (うろこ取り, scale remover) is a utensil used in Japanese cuisine to remove the scales from the skin of fish before cooking. [ 1 ] [ 2 ] Although it is possible to remove the scales with a knife, this is more difficult and there is a higher risk of cutting the skin of the fish, especially with small fishes; knife-scaling also ...