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Ikejime. Tekagi (手鉤), the tool that is used for performing ikejime. 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 ...
A raceway, also known as a flow-through system, is an artificial channel used in aquaculture to culture aquatic organisms. Raceway systems are among the earliest methods used for inland aquaculture. A raceway usually consists of rectangular basins or canals constructed of concrete and equipped with an inlet and outlet.
Burbot. The burbot (Lota lota), also known as bubbot, [2] mariah, [3] loche, cusk, [4] freshwater cod, [5] freshwater ling, freshwater cusk, the lawyer, coney-fish, lingcod, [6] or eelpout, is a species of coldwater ray-finned fish native to the subarctic regions of the Northern hemisphere. It is the only member of the genus Lota, and is the ...
Cleaner fish. Cleaner fish are fish that show a specialist feeding strategy [ 1 ] by providing a service to other species, referred to as clients, [ 2 ] by removing dead skin, ectoparasites, and infected tissue from the surface or gill chambers. [ 2 ] This example of cleaning symbiosis represents mutualism and cooperation behaviour, [ 3 ] an ...
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Cleaning symbiosis is a mutually beneficial association between individuals of two species, where one (the cleaner) removes and eats parasites and other materials from the surface of the other (the client). Cleaning symbiosis is well-known among marine fish, where some small species of cleaner fish, notably wrasses but also species in other ...
The kitchen work triangle principle is used by kitchen designers and architects when designing residential kitchens. Recommended dimensions and layouts will vary with different building codes around the world, but some examples are: [4][5] No leg of the triangle should be less than 1.2 m (4 ft) or more than 2.7 m (9 ft).
e. Hazard analysis and critical control points, or HACCP (/ ˈhæsʌp / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to ...
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