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This 16th-century fish stall shows many traditional fish products. The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover ...
Condenser (laboratory) A distillation setup using a Liebig-type condenser (the tilted double-walled tube at the center). A liquid (not visible) in the flask at left is heated by the blue mantle to the boiling point. The vapor is then cooled as it goes through the inner tube of the condenser. There it becomes liquid again, and drips into the ...
A condenser is designed to transfer heat from a working fluid (e.g. water in a steam power plant) to a secondary fluid or the surrounding air. The condenser relies on the efficient heat transfer that occurs during phase changes, in this case during the condensation of a vapor into a liquid. The vapor typically enters the condenser at a ...
The Liebig condenser (/ ˈliːbɪɡ /, LEE-big) [1] or straight condenser is a piece of laboratory equipment, specifically a condenser consisting of a straight glass tube surrounded by a water jacket. In typical laboratory operation, such as distillation, the condenser is clamped to a retort stand in vertical or oblique orientation.
A fish hatchery is a place for artificial breeding, hatching, and rearing through the early life stages of animals—finfish and shellfish in particular. [1] Hatcheries produce larval and juvenile fish, shellfish, and crustaceans, primarily to support the aquaculture industry where they are transferred to on-growing systems, such as fish farms ...
Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish that maintains the quality of its meat. [1] The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain, usually located slightly behind and above the eye, thereby causing immediate brain ...
A fish fillet, from the French word filet (pronounced [filɛ]) meaning a thread or strip, [1] is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed.
Traditionally, strömming is defined as herring caught in the brackish waters of the Baltic north of the Kalmar Strait. [1] The herring used for surströmming are caught prior to spawning in April and May. During the production of surströmming, just enough salt is used to prevent the raw herring from rotting while allowing it to ferment.