Search results
Results from the WOW.Com Content Network
The fish are then cleaned and filleted, canned (and sealed), with the dark lateral blood meat often separately canned for pet food (cat or dog). The sealed can is then heated under pressure (called "retort cooking") for 2–4 hours.
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 ...
Learn about various cooking techniques from different cuisines and cultures, with examples and explanations, in this comprehensive Wikipedia article.
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.
Smoked salmon. Smoked salmon, egg salad, sliced radish, and flat parsley on a toasted baguette. Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked . Due to its moderately high price in some regions, smoked salmon is considered a delicacy.
Fluorescence in situ hybridization ( FISH) is a molecular cytogenetic technique that uses fluorescent probes that bind to only particular parts of a nucleic acid sequence with a high degree of sequence complementarity. It was developed by biomedical researchers in the early 1980s [1] to detect and localize the presence or absence of specific DNA sequences on chromosomes. Fluorescence ...
It can be intimidating and easy to overcook. Here’s how to overcome those fears.
The most common types of smoked fish in the US are salmon, mackerel, whitefish and trout, although other smoked fish is also available regionally or from many ethnic stores. Salmon, mackerel and herring are universally available both hot-smoked and cold-smoked, while most other fish is traditionally preserved by only one of the smoking methods.