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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 ...
[3] [4] [5] The terms 'sardine' and 'pilchard' are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards. [6] One criterion suggests fish shorter in length than 15 cm (6 in) are sardines, and larger fish are pilchards. [7]
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.
Cuttlefish and squid may also dried this way [4] The amount of drying can vary. In the labtingaw variant, the drying period only lasts a few hours, allowing the fish to retain some moisture and texture. [5] In the lamayo variant, the fish isn't dried at all, but simply marinated in vinegar, garlic and spices. [6] Dried squid
Fisheries management. The goal of fisheries management is to produce sustainable biological, environmental and socioeconomic benefits from renewable aquatic resources. Wild fisheries are classified as renewable when the organisms of interest (e.g., fish, shellfish, amphibians, reptiles and marine mammals) produce an annual biological surplus ...
In 1995, salmon had a FIFO ratio of 7.5 (meaning 7.5 kilograms of wild fish feed were required to produce one kilogram of salmon); by 2006 the ratio had fallen to 4.9. [99] Additionally, a growing share of fish oil and fishmeal come from residues (byproducts of fish processing), rather than dedicated whole fish. [ 100 ]
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 ...