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DRAFT PAPER ON FISH CUTS : NOTE / BY THE SECRETARIAT
The description “fillets of …” is reserved for the result of the operation of manual or mechanical filleting. A product resulting from reconstitution or forming cannot be described as “fillets of …”. A fillet can be presented as cut portions. (...) In some cases, fish may be covered by a film of ice (ice glazing) to extend the conservation period by preventing oxidation and desiccation. 1 Deep-frozen block of fish fillet or fillet pieces: deep-frozen compacted oblong mass of fish fillets or fillet pieces containing no chopped flesh. 2 Deep-frozen block of fish fillet or fillet pieces: deep-frozen compacted oblong mass of fish fillets or fillet pieces containing no chopped flesh.
Language:English
Score: 1550583.4 - daccess-ods.un.org/acce...RADE/WP.7/GE.11/2005/12&Lang=E
Data Source: ods
Freshwater and Diadromous, Fillets Fresh raw fillets (all edible). Freshwater and Diadromous, Frozen Fillets Frozen raw fillets (all edible). (...) The inedible part of the whole fish is 20–50%. Demersal Fish, Fillets Fresh raw fillets (all edible). Demersal Fish, Frozen Fillets Frozen raw fillets (all edible). (...) The inedible part of the whole fish is 20– 50%. Pelagic Fish, Fillets Fresh raw fillets (all edible). Pelagic Fish, Frozen Fillets Frozen raw fillets (all edible).
Language:English
Score: 1522655.2 - https://www.fao.org/fishery/st...oot/food_balance/appendix2.pdf
Data Source: un
In the Russian Federation, frozen pangasius and tilapia fillets made up 35% of the country’s total imports of frozen fish fillets in 2013.  Frozen pangasius fillets amounted to 21 829 tonnes, mostly coming from Viet Nam. (...) In Japan, the weak yen took a toll on Japanese imports of fish fillets and fish meat. However, imports of panga fillets, the cheapest among the freshwater fillet category, increased significantly within a year.
Language:English
Score: 1512968.8 - https://www.fao.org/in-action/...s/resource-detail/en/c/336915/
Data Source: un
In the Russian Federation, frozen pangasius and tilapia fillets made up 35% of the country’s total imports of frozen fish fillets in 2013.  Frozen pangasius fillets amounted to 21 829 tonnes, mostly coming from Viet Nam. (...) In Japan, the weak yen took a toll on Japanese imports of fish fillets and fish meat. However, imports of panga fillets, the cheapest among the freshwater fillet category, increased significantly within a year.
Language:English
Score: 1512968.8 - https://www.fao.org/in-action/...s/resource-detail/es/c/336915/
Data Source: un
STANDARD ON PROCESSED POULTRY - LIST OF EXAMPLES
ECE/CTCS/WP.7/2015/3 3 Breaded Chicken Breast Fillet A “breaded chicken breast fillet” contains boneless chicken breast fillet with or without rib meat that are blended with spices and other ingredients, breaded and/or battered, and then fried or baked. Products to include, but not limited to the following: • Chicken fillet pieces being cut out of chicken breast fillet, breaded with crackers, roasted and frozen; • Chicken breast fillets natural out of deboned poultry meat, being seasoned with spices, in different marinades or sauce (glaze), with grill strips, with or without roasting, frozen; • Chicken breast fillets being cut out of the chicken breast fillet, stuffed with or in combination with herbs, cheese, vegetables, seasonings, fruits, or other agreed upon ingredients. (...) ECE/CTCS/WP.7/2015/3 6 Filet de poitrine de poulet pané Un « filet de poitrine de poulet pané » se compose d’un filet de poitrine de poulet désossé, avec ou sans viande de côtes, mélangé à des épices ou d’autres ingrédients, pané et/ou enrobé de pâte à frire, puis frit ou cuit au four.
Language:English
Score: 1493976.5 - daccess-ods.un.org/acce...DS=ECE/CTCS/WP.7/2015/3&Lang=E
Data Source: ods
More information at page 48. 13 FAO ISSCFC Basic Level Parent Code FAO ISSCAAP HS 2012 SITC3 Code CPC 2.1 FAO ISSCFC description in English International Standard Statistical Classification of Fishery Commodities (ISSCFC) 034.3.1.4 0 034.3.1 25 0304.49 034.51 Diadromous fish fillets, fresh or chilled 034.3.1.4.2 0 034.3.1.4 22 0304.39 034.51 River eel fillets, fresh or chilled 034.3.1.4.2.10 1 034.3.1.4.2 22 0304.39 034.51 21221 River eel fillets, fresh or chilled, nei 034.3.1.4.3 0 034.3.1.4 23 0304.49 034.51 Salmons, trouts, smelts fillets, fresh or chilled 034.3.1.4.3.39 1 034.3.1.4.3 23 0304.41 034.51 21221 Salmon fillets, fresh or chilled 034.3.1.4.3.50 1 034.3.1.4.3 23 0304.42 034.51 21221 Trout fillets, fresh and chilled 034.3.1.4.3.90 1 034.3.1.4.3 23 0304.49 034.51 21221 Salmonoids fillets, fresh or chilled, nei 034.3.1.4.5 0 034.3.1.4 25 0304.49 034.51 Diadromous fish nei, fillets, fresh or chilled, nei 034.3.1.4.5.90 1 034.3.1.4.5 25 0304.49 034.51 21221 Diadromous fish fillets, fresh or chilled, nei 034.3.1.5 0 034.3.1 39 0304.49 034.51 Marine fish fillets, fresh or chilled 034.3.1.5.1 0 034.3.1.5 31 0304.43 034.51 Flounders, halibuts, soles fillets, fresh or chilled 034.3.1.5.1.19 1 034.3.1.5.1 31 0304.43 034.51 21221 Halibuts nei, fillets, fresh or chilled 034.3.1.5.1.25 1 034.3.1.5.1 31 0304.43 034.51 21221 Bastard halibut fillets, fresh or chilled 034.3.1.5.1.31 1 034.3.1.5.1 31 0304.43 034.51 21221 European plaice fillets, fresh or chilled 034.3.1.5.1.32 1 034.3.1.5.1 31 0304.43 034.51 21221 Alaska plaice fillets, fresh or chilled 034.3.1.5.1.33 1 034.3.1.5.1 31 0304.43 034.51 21221 American plaice fillets, fresh or chilled 034.3.1.5.1.39 1 034.3.1.5.1 31 0304.43 034.51 21221 Plaices fillets, fresh or chilled, nei 034.3.1.5.1.41 1 034.3.1.5.1 31 0304.43 034.51 21221 Yellowfin sole fillets, fresh or chilled 034.3.1.5.1.42 1 034.3.1.5.1 31 0304.43 034.51 21221 Yellowtail flounder fillets, fresh or chilled 034.3.1.5.1.43 1 034.3.1.5.1 31 0304.43 034.51 21221 Common dab fillets, fresh or chilled 034.3.1.5.1.44 1 034.3.1.5.1 31 0304.43 034.51 21221 Lemon sole fillets, fresh or chilled 034.3.1.5.1.45 1 034.3.1.5.1 31 0304.43 034.51 21221 Common sole fillets, fresh or chilled 034.3.1.5.1.49 1 034.3.1.5.1 31 0304.43 034.51 21221 Sole fillets, fresh or chilled, nei 034.3.1.5.1.50 1 034.3.1.5.1 31 0304.43 034.51 21221 Flounder fillets, fresh or chilled 034.3.1.5.1.60 1 034.3.1.5.1 31 0304.43 034.51 21221 Megrim fillets, fresh or chilled 034.3.1.5.1.70 1 034.3.1.5.1 31 0304.43 034.51 21221 Turbot fillets, fresh or chilled 034.3.1.5.1.90 1 034.3.1.5.1 31 0304.43 034.51 21221 Flatfish nei, fillets, fresh or chilled 034.3.1.5.2 0 034.3.1.5 32 0304.44 034.51 Cods, hakes, haddocks, etc. fillets, fresh or chilled 034.3.1.5.2.11 1 034.3.1.5.2 32 0304.44 034.51 21221 Atlantic cod, fillets, fresh or chilled 034.3.1.5.2.12 1 034.3.1.5.2 32 0304.44 034.51 21221 Pacific cod fillets, fresh or chilled 034.3.1.5.2.19 1 034.3.1.5.2 32 0304.44 034.51 21221 Cods nei, fillets, fresh or chilled 034.3.1.5.2.30 1 034.3.1.5.2 32 0304.44 034.51 21221 Haddock fillets, fresh or chilled 034.3.1.5.2.40 1 034.3.1.5.2 32 0304.44 034.51 21221 Saithe (=Pollock) fillets, fresh or chilled 034.3.1.5.2.51 1 034.3.1.5.2 32 0304.44 034.51 21221 Blue whiting fillets, fresh or chilled 034.3.1.5.2.52 1 034.3.1.5.2 32 0304.44 034.51 21221 Southern blue whiting fillets, fresh or chilled ANNEX R.II (version May 2016) Basic level: 0= headings; 1= codes ISSCAAP: International Standard Statistical Classification of Aquatic Animals and Plants. (...) More information at page 48. 14 FAO ISSCFC Basic Level Parent Code FAO ISSCAAP HS 2012 SITC3 Code CPC 2.1 FAO ISSCFC description in English International Standard Statistical Classification of Fishery Commodities (ISSCFC) 034.3.1.5.2.53 1 034.3.1.5.2 32 0304.44 034.51 21221 Whiting fillets, fresh or chilled 034.3.1.5.2.61 1 034.3.1.5.2 32 0304.44 034.51 21221 European hake fillets, fresh or chilled 034.3.1.5.2.62 1 034.3.1.5.2 32 0304.44 034.51 21221 Chilean hake fillets, fresh or chilled 034.3.1.5.2.63 1 034.3.1.5.2 32 0304.44 034.51 21221 Argentinian hake fillets, fresh or chilled 034.3.1.5.2.64 1 034.3.1.5.2 32 0304.44 034.51 21221 North Pacific hake fillets, fresh or chilled 034.3.1.5.2.65 1 034.3.1.5.2 32 0304.44 034.51 21221 Cape hake fillets, fresh or chilled 034.3.1.5.2.69 1 034.3.1.5.2 32 0304.44 034.51 21221 Hake nei fillets, fresh or chilled 034.3.1.5.2.85 1 034.3.1.5.2 32 0304.44 034.51 21221 Grenadiers fillets, fresh or chilled 034.3.1.5.2.90 1 034.3.1.5.2 32 0304.44 034.51 21221 Gadiformes fillets, fresh or chilled, nei 034.3.1.5.3 0 034.3.1.5 33 0304.49 034.51 Miscellaneous coastal fish, fillets, fresh or chilled 034.3.1.5.3.90 1 034.3.1.5.3 33 0304.49 034.51 21221 Miscellaneous coastal fish, fillets, fresh or chilled, nei 034.3.1.5.4 0 034.3.1.5 34 0304.49 034.51 Miscellaneous demersal fish, fillets, fresh or chilled 034.3.1.5.4.17 1 034.3.1.5.4 34 0304.46 034.51 21221 Toothfish (Dissostichus spp.), fillets, fresh or chilled 034.3.1.5.4.49 1 034.3.1.5.4 34 0304.49 034.51 21221 Redfish fillets, fresh or chilled 034.3.1.5.4.90 1 034.3.1.5.4 34 0304.49 034.51 21221 Miscellaneous demersal fish, fillets, fresh or chilled, nei, 034.3.1.5.5 0 034.3.1.5 35 0304.49 034.51 Herrings, sardines, anchovies, etc. fillets, fresh or chilled 034.3.1.5.5.11 1 034.3.1.5.5 35 0304.49 034.51 21221 Atlantic herring fillets, fresh or chilled 034.3.1.5.5.12 1 034.3.1.5.5 35 0304.49 034.51 21221 Pacific herring fillets, fresh or chilled 034.3.1.5.5.19 1 034.3.1.5.5 35 0304.49 034.51 21221 Herring nei, fillets, fresh or chilled 034.3.1.5.5.90 1 034.3.1.5.5 35 0304.49 034.51 21221 Clupeoids, fillets, fresh or chilled, nei 034.3.1.5.6 0 034.3.1.5 36 0304.49 034.51 Tunas, bonitos, billfishes fillets, fresh or chilled 034.3.1.5.6.80 1 034.3.1.5.6 36 0304.45 034.51 21221 Swordfish fillets, fresh or chilled 034.3.1.5.6.90 1 034.3.1.5.6 36 0304.49 034.51 21221 Tuna loins and fillets, fresh or chilled 034.3.1.5.6.95 1 034.3.1.5.6 36 0304.49 034.51 21221 Tunas, bonitos, billfishes fillets, fresh or chilled, nei 034.3.1.5.7 0 034.3.1.5 37 0304.49 034.51 Miscellaneous pelagic fish, fillets, fresh or chilled 034.3.1.5.7.40 1 034.3.1.5.7 37 0304.49 034.51 21221 Flying fish, fillets, fresh or chilled 034.3.1.5.7.90 1 034.3.1.5.7 37 0304.49 034.51 21221 Miscellaneous pelagic fish, fillets, fresh or chilled, nei 034.3.1.5.8 0 034.3.1.5 38 0304.49 034.51 Sharks, rays, chimaeras, etc. fillets, fresh or chilled 034.3.1.5.8.60 1 034.3.1.5.8 38 0304.49 034.51 21221 Dogfish (Squalidae) and catshark fillets, fresh or chilled 034.3.1.5.8.70 1 034.3.1.5.8 38 0304.49 034.51 21221 Shark fillets, fresh or chilled 034.3.1.5.8.90 1 034.3.1.5.8 38 0304.49 034.51 21221 Sharks,rays,chimaeras, nei fillets fresh or chilled 034.3.1.5.9 0 034.3.1.5 39 0304.49 034.51 Miscellaneous marine fish fillets, fresh or chilled 034.3.1.5.9.90 1 034.3.1.5.9 39 0304.49 034.51 21221 Miscellaneous marine fish fillets, fresh or chilled, nei 034.3.1.6 0 034.3.1 X 0304.49 034.51 Fish fillets, fresh or chilled 034.3.1.6.90 1 034.3.1.6 39 0304.49 034.51 21221 Fish fillets, fresh or chilled, nei ANNEX R.II (version May 2016) Basic level: 0= headings; 1= codes ISSCAAP: International Standard Statistical Classification of Aquatic Animals and Plants. (...) More information at page 48. 16 FAO ISSCFC Basic Level Parent Code FAO ISSCAAP HS 2012 SITC3 Code CPC 2.1 FAO ISSCFC description in English International Standard Statistical Classification of Fishery Commodities (ISSCFC) 034.3.2.2.5.7 0 034.3.2.2.5 37 0304.59 034.51 Miscellaneous pelagic fish meat, whether or not minced, fresh or chilled 034.3.2.2.5.7.90 1 034.3.2.2.5.7 37 0304.59 034.51 21221 Pelagic fish meat, whether or not minced, fresh or chilled, nei 034.3.2.2.5.8 0 034.3.2.2.5 38 0304.59 034.51 Sharks, rays, chimeras etc. meat, whether or not minced, fresh or chilled 034.3.2.2.5.8.90 1 034.3.2.2.5.8 38 0304.59 034.51 21221 Sharks, rays, chimeras etc. meat, whether or not minced, fresh or chilled, nei 034.3.2.2.5.9 0 034.3.2.2.5 39 0304.59 034.51 Miscellaneous marine fish meat, whether or not minced, fresh or chilled 034.3.2.2.5.9.90 1 034.3.2.2.5.9 39 0304.59 034.51 21221 Marine fish meat,whether or not minced nei, fresh or chilled 034.3.2.2.6 0 034.3.2.2 X 0304.59 034.51 Miscellaneous fish meat, whether or not minced, fresh or chilled 034.3.2.2.6.90 1 034.3.2.2.6 39 0304.59 034.51 21221 Fish meat, whether or not minced nei, fresh or chilled 034.4 0 034 39 0304.99 034.4 Fish fillets and meat, frozen 034.4.1 0 034.4 39 0304.89 034.4 Fish fillets, frozen (excluding blocks and sticks) 034.4.1.3 0 034.4.1 13 0304.69 034.4 Freshwater fish fillets, frozen 034.4.1.3.2 0 034.4.1.3 12 0304.69 034.4 Tilapia and other cichlids, fillets, frozen 034.4.1.3.2.20 1 034.4.1.3.2 12 0304.61 034.4 21222 Tilapia fillets, frozen 034.4.1.3.9 0 034.4.1.3 13 0304.69 034.4 Miscellaneous freshwater fish fillets, frozen 034.4.1.3.9.30 1 034.4.1.3.9 13 0304.62 034.4 21222 Catfish fillets, frozen 034.4.1.3.9.50 1 034.4.1.3.9 13 0304.63 034.4 21222 Nile perch fillets, frozen 034.4.1.
Language:English
Score: 1493081.2 - https://www.fao.org/fishery/st...p/handbook/annex/ANNEX_RII.pdf
Data Source: un
Norway was placed second, with a 20% share in terms of volume, focusing on the fillet market, with 66% of exports to the US being frozen fillets, while 33% were fresh fillets. As for Chile, the market trend is similar to that of Norway, although the focus on fresh fillets is more pronounced; 78% of Chilean exports to the US were fresh fillets, while 16% were frozen fillets. (...) Chile, once the main player in both segments, is now the second supplier of fresh fillets with a 39% share, and the third supplier of frozen fillets with a 17% share, after China (25%).
Language:English
Score: 1457258.1 - https://www.fao.org/in-action/...s/resource-detail/en/c/338151/
Data Source: un
Norway was placed second, with a 20% share in terms of volume, focusing on the fillet market, with 66% of exports to the US being frozen fillets, while 33% were fresh fillets. As for Chile, the market trend is similar to that of Norway, although the focus on fresh fillets is more pronounced; 78% of Chilean exports to the US were fresh fillets, while 16% were frozen fillets. (...) Chile, once the main player in both segments, is now the second supplier of fresh fillets with a 39% share, and the third supplier of frozen fillets with a 17% share, after China (25%).
Language:English
Score: 1457258.1 - https://www.fao.org/in-action/...s/resource-detail/zh/c/338151/
Data Source: un
United Nations EC
Breaded Chicken Breast Fillet A “breaded chicken breast fillet” contains boneless chicken breast fillet with or without rib meat that are blended with spices and other ingredients, breaded and/or battered, and then fried or baked (...) • Products to include, but not limited to the following: • chicken fillet pieces being cut out of chicken breast fillet, breaded with crackers, roasted and frozen • chicken breast fillets natural out of deboned poultry meat, being seasoned with spices, in different marinades or sauce (glaze), with grill strips, with or without roasting, frozen 20 ECE/TRADE/C/WP.7/GE.11/2013/8 • chicken breast fillets being cut out of the chicken breast fillet, stuffed with or in combination with herbs, cheese, vegetables, seasonings, fruits, or other agreed upon ingredients. (...) Grilled Chicken Breast Fillet A “grilled chicken breast fillet” consists of boneless chicken breast with or without rib meat that is blended with spices and other ingredients and put thru and over and/or grill or grill marker
Language:English
Score: 1450528.3 - daccess-ods.un.org/acce...ADE/C/WP.7/GE.11/2013/8&Lang=E
Data Source: ods
In the Alaska pollock fishery there have been problems with recruiting labour, and the fish has been very small, making it unfit for filleting. Supplies of fillets may therefore become tight. (...) Some observers believe that prices for Alaska pollock fillets could soon reach over USD 4 000 per tonne. (...) Chinese exports of frozen cod fillets also declined during this period, down by 9.8 percent to 43 674 tonnes.
Language:English
Score: 1440289.8 - https://www.fao.org/in-action/.../resource-detail/zh/c/1460139/
Data Source: un