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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 ...
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 ...
Tilapia (/ t ɪ ˈ l ɑː p i ə / tih-LAH-pee-ə) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically most important species placed in the Coptodonini and Oreochromini. [2]
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Binomial name. Argyrops bleekeri. Oshima, 1927. Argyrops bleekeri, also known as Taiwan tai, frypan bream, Bowen snapper, frypan snapper, king soldier bream, longfin snapper or longspine snapper, is a species of marine ray-finned fish belonging to the family Sparidae, the seabreams and porgies. This species is found in the western Pacific Ocean.
Thai Union Group PCL is a Thailand -based producer of seafood based products. It was founded in 1977, [1] and was listed on the Stock Exchange of Thailand (SET) on 22 November 1994. [1] Thai Union operates worldwide with plant facilities in France, Germany, Ghana, Poland, Portugal, Papua New Guinea, Norway, Seychelles, Scotland, Vietnam ...
By 2006 the production of Taiwanese coastal aquaculture was valued at NT$11,817 million. [2] In the 21st century high technology is playing a greater part in Taiwan's aquaculture industry as the industry struggles to cope with labor shortages and fierce foreign competition. The Taiwanese government operates six fisheries and aquaculture ...
Khmer. កាពិ (kābi) Shrimp paste being dried under the sun in Ma Wan, Hong Kong. Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks.