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LIST. A table of cases arranged for trial or argument; as, the trial list, the argument list. See 3 Bouv. Inst. n. 3031.

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Prices start as low as $4 to $8 per fillet; however, you usually have to purchase in bulk and may be required to spend $ 100 to $200 or more in one purchase.
Lay the fillet on the ham and tightly pull the ham over the fillet, then use the foil to tightly wrap the pork into a cylinder.
Young's Seafood, the UK's number one fish and seafood company, targets younger, health conscious shoppers with the launch of Gastro Tempura Battered Fish Fillets.
1 (1 3/4- to 2 pound) skinless salmon fillet, about 1 1/2 inches at thickest part
MOROCCAN INGREDIENTS 1 red pepper, deseeded and diced; 1 yellow pepper, deseeded and diced; 1 red onion, diced; low-calorie cooking spray; sea salt; freshly ground black pepper; 4 skin-on salmon fillets; 1 lemon For the spice mix 2 tsp ground ginger; 1tsp ground cumin; 2 tsp ground coriander; 1tsp ground cinnamon; 1tsp ground white pepper; 1/2 tsp ground allspice; 1/2 tbsp ground turmeric METHOD 1.
INGREDIENTS: (Serves 6 as a main course or 12 as part of a multi-course meal) 1.5 kg skinless, boneless fish fillets, such as cod or halibut 3tsp salt 1 1/2tsp ground turmeric 6tbsp vegetable oil or mustard oil 1 large white onion, finely grated 4 garlic cloves, crushed 1 piece ginger, 2.5cm long, crushed to a paste 1tbsp ground coriander 1tsp ground cumin 1tsp chilli powder 3tbsp tomato puree (tomato paste) 200g tomatoes, cut into 2.5cm cubes 600ml warm water 1/2tsp sugar To garnish: Green chillies, a few sprigs of fresh coriander leaves METHOD: 1.
Next, separate the head and collarbone from the top fillet, following the natural line where they meet and cutting about halfway through the fish.
Past research involving brine containing dried potato extract and dried egg white has shown that both were able to decrease protease activity in raw fillets. Scientists at Oregon State University wanted to determine whether reductions in protease activity in raw fillets would translate to improved cooked fillet texture.
He noted that researchers with the Wisconsin Department of Natural Resources determined the relationships between fillet weight and yield and fish size for bluegills, black crappies, and yellow perch caught by anglers from Wisconsin waters.
Texture results suggest that brine treatments reduce variation in texture of the raw fillet, which shows potential for being able to produce a product that is uniform in its performance to the consumer.
This is reflected in a belt speed of 25m per minute on the fillet lines and is well within the capacity of the G2.
Place the salmon fillets on an oiled baking tray and brush each fillet lights with a little oil, then cook under a really hot grill for 8-10 minutes, turning occasionally.