Trim: v.tr. "To trim" is to cut the fins of a raw, fresh fish with fishmonger's scissors. Trimming concerns all fish, except very small ones, such as sardines, anchovies and smelt. thus flatfish served whole (brill, sole, turbot) by removing the "barbs" (cartilages) which serve as their fins; the caudal fin is simply shortened to a rounded shape. Trimming is part of the dressing of the fish. Mussels or mussels are also trimmed...
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