flesh

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flesh

 [flesh]
the soft muscular tissue of the body.
goose flesh transitory erection of the hair follicles due to contraction of the arrectores muscles, a reflection of sympathetic nerve discharge such as occurs with cold or shock; called also cutis anserina.
proud flesh exuberant amounts of soft, edematous, unhealthy-looking granulation tissue developing during healing of large surface wounds.

flesh

(flesh),
1. Synonym(s): muscular tissue
2. A general term for soft tissues, referring particularly to skin, subcutaneous tissue, fat, and muscle.
[A.S. flaesc]

flesh

(flĕsh)
n.
The soft tissue of the body of a vertebrate, covering the bones and consisting mainly of skeletal muscle and fat.

flesh′y adj.

flesh

Skin and/or muscle. See Fish flesh, Proud flesh.

flesh

(flesh)
1. Living tissue, especially soft tissues as contrasted with bone.
2. Synonym(s): muscular tissue.
3. The meat of animals used for food.
[A.S. flaesc]
References in periodicals archive ?
From the grain surface of pigskin leather under SEM, the holes remaining following removal of the bristle can be seen on the flesh side as well as grain side.
Fry for 2-3mins, until skin is golden and crisp, then spread pine nut mix over flesh side of salmon.
In a non-stick frying pan, over a high heat, cook the mackerel skin side down for three minutes and flesh side down for one minute.
After a few minutes, slide a palette knife under the fillets and flip them over - cook for just a few seconds on the flesh side
In a large ovenproof frying pan, fry the fillets in the olive oil for 1 minute on the flesh side then cook for 3-4 mins on skin side.
Place tomatoes, flesh side up, on a baking tray and sprinkle with half the olive oil.
Place the hide flesh side up, and staple or nail it to the board.
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.
Brush some oil on the fish, grill it flesh side down, turning just once, warm the sauce in a mug of hot water, pour it over and voila - posh nosh.
Sprinkle the flesh side liberally with salt so there is one even layer.