Like other families of stingrays, the Plesiobatidae family has only one member, and that is the deep-water stingray. This is the only species of stingrays found in the Australia area, and are mostly seen in New South Wales and the Shark Bay area. They have a pointy, long snout and thorn-like protrusions on their backs, although the protrusions do not sting animals or people. They also look a little different than most other stingrays, with very short tails and bodies that are very flat. Butterfly Raysīutterfly rays include stingrays such as zone-tail, smooth, Australian, backwater, and California butterfly rays, and they are exceptionally large in some, in fact, their diamond-shaped bodies get up to 13 feet across. See my Affiliate Disclosure for more details. If you click on one and buy something, I may earn from qualifying purchases. This type of cut is basically used for garnishing.Note: This post may contain affiliate links which will take you to online retailers that sell products and services. Goujons cut is from the fillets of small fish such as sole or plaice. Goujons is a strips of fish fillet, approx 8 cm long by 1 cm. A Supreme cut is a slice of fish cut from a fillet at a slant and is considered the best cut of a fish. A supreme is a boneless cut from a fillet or lion which is cut either as a block cut or bais cut. Paupiette may also refer to a classic French fish dish whereby a thin slice of fish (tuna, sole, whiting, or even anchovy) is stuffed, rolled, and secured with string before cooking in a stock. Paupietteįish fillet is laid flat on the table stuffing is spread on it, then it is rolled up, and tied with a string to keep the shape. A fillet is usually rolled and then stuffed with vegetables or fruits. De boned/boneless long flat pieces of fish without the skin (a flatfish gives four fillets), The fillet contains most of the edible portions of a fish. Fillets of larger fish can be cut further into portions.įillets are extremely versatile cuts that can be used in seasoned, marinated, baked, fried, and sautéed, and depending on the species, can be found skin-on and skin-off.
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