Meat is the term commonly used to mean the edible parts of animals
homeothermic, and can therefore also include internal organs, innards or offal. In
common language and in many regulations the term excludes fish and fishery products.
Commonly by fish we mean the flesh of fish.
Etymology The word derives etymologically from the Latin car-nem which, like the Greek kείρω,
derives from Indo-European root ker "to cut"[1]. The term, at the regulatory level, may differ
from that of common or specialized use. In addition to the religious concept, expressions such as
"human flesh"; referring to anthropophagy, or when the word refers to inedible
species, it assumes connotations other than the commodity ones. (source Wikipedia)


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