Parts of the Fish: The Head, Body, and Tail

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Fish is an essential food in the diet as it is a great source of protein, rich in vitamins and minerals, and provides a significant amount of omega-3. Like any meat source, fish is divided into different parts. Anatomically, these are its parts:

Head

In the head of the fish, we find the mouth, eyes, and gills, usually with an elongated and pointed shape (depending on the type of fish), with two small nasal cavities at the tip. It is characterized as the part of the fish with the least meat.

Body

Located just after the gills and extending to the fish’s anal cavity, this section contains the meat, organs, scales, and fins.

Tail

The final part of the fish helps it propel through the water, and depending on the species, it can vary in size, although it generally contains little meat.

When it comes to cooking or preparing fish, there are specific cuts, which are described below:

Cogote: This includes the head, along with the teeth and eyes.

Kokotxa: This is the portion of meat located under the fish’s chin, known for its gelatinous texture.

Lijada: Referring specifically to the fish’s belly, this part is notable for containing the majority of the fish’s fat.

Loin: Above the belly, on the sides of the fish, is the loin, which is typically the most enjoyed part, as it contains most of the fish’s meat.

History of the Butcher’s Trade

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The butcher is one of the oldest and most important professions, as a large percentage of the population has relied on it for food throughout recorded history. The trade dates back as far as Roman times, leaving a significant mark during the Middle Ages. According to historical records, the first commercial butcher shops were believed to have opened in Paris during this era. These early shops laid the foundation for the modern butcher shops we know today.

The Origin of the Butcher’s Trade

According to history, the butcher’s trade originated in Athens, but it gained greater recognition in Rome. The most highly esteemed butchers were those who sold pork, which was considered a delicacy by the Romans of that time. As mentioned earlier, the trade later reached Paris, around the 14th and 15th centuries. In France, the butcher’s guild was extensive and powerful, as they not only sold meat but also raised livestock, pigs, and poultry for future sale. Additionally, this trade was often passed down from generation to generation.

The Butcher’s Trade Today

Today, the role of the butcher can range from the traditional man behind the counter, slicing meat for customers, to the butcher working in a supermarket, often earning a minimum wage. It’s interesting to note how both the independent retailer and the supermarket employee are still referred to by the same term, “butcher.” In ancient times, butchers also faced similar economic and social realities, much like the modern distinctions we observe today.