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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.
Another version of the instrument comprises the Nariyal Khuruchni (coconut grater) in the form of a flat round top with sharp small shark-like teeth all around it to serrate coconut. Dao or daa (one of many variants called in Bangladesh, specifically Chittagong and Sylhet ) is a variation of boti, which is handheld.
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.
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.
This method is considered to be the fastest and most humane method of killing fish. [4] Ikejime-killed fish is sought-after by restaurants as it also allows the fish to develop more umami when aged. [5] [6] It is very similar to the technique used on frogs in laboratories called spiking or pithing.
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]
The rohu is a large, silver-colored fish of typical cyprinid shape, with a conspicuously arched head. Adults can reach a maximum weight of 45 kg (99 lb) and maximum length of 2 m (6.6 ft), [ 2 ] but average around 1 ⁄ 2 m (1.6 ft).
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 ...