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A medieval view of fish processing, by Peter Brueghel the Elder (1556). There is evidence humans have been processing fish since the early Holocene. For example, fishbones (c. 8140–7550 BP, uncalibrated) at Atlit-Yam, a submerged Neolithic site off Israel, have been analysed. What emerged was a picture of "a pile of fish gutted and processed ...
Vision is an important sensory system for most species of fish. Fish eyes are similar to those of terrestrial vertebrates like birds and mammals, but have a more spherical lens. Their retinas generally have both rod cells and cone cells (for scotopic and photopic vision), and most species have colour vision.
Cured fish. Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite [1] or sugar, can involve smoking and flavoring the fish, and may include cooking it.
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.
Four-eyed fish. The four-eyed fishes are a genus, Anableps, of fishes in the family Anablepidae. They have eyes raised above the top of the head and divided in two different parts, so that they can see below and above the water surface at the same time. The optomotor response or OMR has been used as a test to investigate potential differential ...
Fish retinas generally have both rod cells and cone cells (for scotopic and photopic vision), and most species have colour vision. Some fish can see ultraviolet and some are sensitive to polarised light. Among jawless fishes, the lamprey [1] has well-developed eyes, while the hagfish has only primitive eyespots. [2]
According to the Food and Agriculture Organization (FAO), a total of 156.2 million tons of fish, crustaceans, molluscs, and other aquatic animals were captured in 2011. This is a sum of 93.5 million tons of wild animals and 62.7 million tons of farmed animals. 56.8% of this total was freshwater fish, 6.4% diadromous fish, and 3.2% marine fish, with the remainder being molluscs, crustaceans ...
Canned fish. Canned or tinned fish are food fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years. They are usually opened via a can opener, but sometimes have a pull-tab so that ...