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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.
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 ...
The Catholic Church historically observes the disciplines of fasting and abstinence (from meat) at various times each year. For Catholics, fasting is the reduction of one's intake of food, while abstinence refers to refraining from something that is good, and not inherently sinful, such as meat.
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.
The Confraternity Bible was created to replace the older Douay-Rheims, which was the standard English-language Bible for Catholics at the time. The aim of the Confraternity version was to update the Bible into "intelligible, modern English". [1] The translation was done by members of the Catholic Biblical Association of America, and sponsored ...
Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. [2] Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to ...
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The Revised Standard Version Catholic Edition (RSVCE) is an English translation of the Bible first published in 1966. In 1965, the Catholic Biblical Association adapted, under the editorship of Bernard Orchard OSB and Reginald C. Fuller, the Revised Standard Version (RSV) for Catholic use. It contains the deuterocanonical books of the Old ...