scraped meat from the spine of a fish or beef
Culinary term for the flesh left on the spine after filleting, especially tuna; often used in sushi or as a topping.
I made gunkan-maki with scraped tuna meat from the spine.
Standard kanji spelling for this term.
A compound of 中, “inside; between,” and 落ち, “remnant or offcut.” It refers to meat left around and between the bones of a fish’s backbone or a beef carcass.