Fish fillets (Past pasticiples)

Jennifer

Gramática — Nivel Avanzado
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  1. A fish fillet is the flesh of a fish which has been   or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone.
  2. In preparation for filleting, any scales on the fish should be   .
  3. The skin present on one side may or may not be   from the fillet.
  4. Butterfly fillets can be   by cutting the fillets on each side in such a way that they are held together by the flesh and skin of the belly.
  5. Fillets are usually   by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks.
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  1. What kind of fish is good for filleting? Why?
  2. Do you like to eat fish? Why or why not?
  3. What is the most common type of fish in your area?
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    Gramática

    Vocabulario

      • stomach
      • the inclusion
      • body tissue; muscle
      • (held) possess, have
      • occurring or existing at the same time or in a similar way
      • each of the small, thin horny or bony plates protecting the skin of fish and reptiles, typically overlapping one another
      • the thin layer of tissue forming the natural outer covering of the body of a person or animal
      • (sliced) cut something into thin portion
      • a series of vertebrae extending from the skull to the small of the back, enclosing the spinal cord and providing support for the thorax and abdomen; the backbone
      • high -quality beef taken from the hindquarters of the animal, typically cut into thick slices that are cooked by broiling or frying

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