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A fish fillet processor processes fish into a fillet. Fish processing starts from the time the fish is caught. Popular species processed include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock . Commercial fish processing is a global practice. Processing varies regionally in productivity, type of operation, yield and regulation.
A medieval view of fish processing, by Peter Brueghel the Elder (1556). There is evidence humans have been processing fish since the early Holocene. For example, fishbones (c. 8140–7550 BP, uncalibrated) at Atlit-Yam, a submerged Neolithic site off Israel, have been analysed. What emerged was a picture of "a pile of fish gutted and processed ...
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The original trapezoidal thread form, and still probably the one most commonly encountered worldwide, with a 29° thread angle, is the Acme thread form (/ ˈ æ k m iː / AK-mee). The Acme thread was developed in 1894 as a profile well suited to power screws that has various advantages over the square thread , [ note 1 ] which had been the form ...
Square thread form. The square thread form is a common screw thread profile, used in high load applications such as leadscrews and jackscrews. It gets its name from the square cross-section of the thread. [ 1] It is the lowest friction and most efficient thread form, but it is difficult to fabricate.
In oil field tubing, buttress thread is a pipe thread form designed to provide a tight hydraulic seal. The thread form is similar to that of Acme thread [10] but there are two distinct threaded portions of differing diameters and profiles, the larger having a wedging profile, with a tapered sealing portion in between the larger and smaller diameters.
Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. [ 1][ 2] Ancient methods of preserving fish included drying, salting, pickling and smoking.
Over the centuries, several variants of dried fish have evolved. Stockfish, dried as fresh fish and not salted, is often confused with clipfish , where the fish is salted before drying. After 2–3 weeks in salt the fish has saltmatured, and is transformed from wet salted fish to Clipfish through a drying process.