Flesh Side


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Flesh Side

 

(1) The inner layer of skin (subcutaneous tissue), removed from the derma in leather manufacture.

The flesh side, which is removed in fleshing, accounts for 20-30 percent of the total weight of the skin. It is usually dried, frozen, or treated with lime suspension or dry lime to prevent decomposition under storage conditions. In addition to protein (primarily collagen) and fatty substances, it consists of approximately 75 percent water. The flesh side is used in the preparation of joiner’s glue and commercial gelatin.

(2) In the fur industry, an accepted term for the derma of the pelt.

References in periodicals archive ?
Sprinkle the mixture over the flesh side of the fillets, cover with plastic wrap, and refrigerate for 20 minutes.
Charred lemon juice: Slice lemons in half and place on grill flesh side down until lightly blackened.
Heat a large frying pan with a little olive oil, and place the apricots in the pan flesh side down.
2For a quick and easy dessert, grill mango cheeks that have been sprinkled with sugar flesh side down on a hot griddle and serve warm with a nice dollop of mascarpone on top.
The flesh side should be seared for only about four minutes.
Place flesh side down on a hot griddle, leaving it to burn and cook through for 25 minutes or until tender ?
The holes remaining following removal of the bristles can be seen on the flesh side as well as the grain side.
Lay fillets flesh side down on a lightly sprayed or oiled grate and grill 1 minute.
Don says the tool, known as a "fleshing knife," was used to scrape fat and tissue from the flesh side of a hide before tanning.
Turn salmon over and rub flesh side all over with Blackening Spice.
While tenderloin is grilling, PLACE peach halves on the grill, over direct heat, flesh side up.
INGREDIENTS 2 x 150g sustainable salmon fillets, skin on, scaled, pin-boned 300g ripe mixed-colour cherry tomatoes 4 sprigs of fresh basil 8 black olives (stone in) 30g higher-welfare chorizo 1tbsp red wine vinegar 1tbsp extra virgin olive oil Sea salt and black pepper METHOD 1 Put the salmon flesh side down in a large, cold non-stick frying pan and place on a medium-high heat.