Lingaku- filleting a fish (into boneless left and right halves and a piece with the skeleton)see also 三枚
noun (common) (futsuumeishi)
Forms
Generated definitions (experimental)
- filleting a fish
This term refers to the technique of preparing fish by removing the bones and separating the flesh into pieces, typically into boneless fillets and a skeleton piece.
Generated collocations (experimental)
さんまい三枚おろしをするto fillet a fishさかな魚をさんまい三枚おろしにするto fillet a fish into three piecesさんまい三枚おろしのぎじゅつ技術the technique of filletingしんせん新鮮なさかな魚をさんまい三枚おろしにするto fillet fresh fishさんまい三枚おろしのほうほう方法method of filletingさんまい三枚おろしをまなぶ学ぶto learn how to fillet a fishさんまい三枚おろしのぽいんとポイントtips for filleting a fishりょうり料理でさんまい三枚おろしをつかう使うto use filleting in cookingさかなりょうり魚料理におけるさんまい三枚おろしfilleting in fish dishesさんまい三枚おろしのてじゅん手順steps for filleting a fish