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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 ...
Any fish processing usually occurs in deck houses or below deck. A wet fish stern trawler stores the fish in ice or sea water which has been refrigerated. A freezer stern trawler stores the fish in frozen boxes or blocks, and a factory stern trawler processes the catch. A pelagic stern trawler may use fish pumps to empty the codend. [25]
The Interstate Wildlife Violator Compact (IWVC) is a United States interstate compact (an agreement among participating states) to provide reciprocal sharing of information regarding sportsman fishing, hunting, and trapping violations and allows for recognition of suspension or revocation of hunting, fishing, and trapping licenses and permits in other member states resulting from violations ...
Electrofishing. Scientists carrying out a population and species survey using electrofishing equipment. Electrofishing is a fishing technique that uses direct current electricity flowing between a submerged cathode and anode. This affects the movements of nearby fish so that they swim toward the anode, where they can be caught or stunned.
Bits also differ by the diameter of their shank, with 1 ⁄ 2-inch, 12 mm, 10 mm, 3 ⁄ 8-inch, 8 mm and 1 ⁄ 4-inch and 6 mm shanks (ordered from thickest to thinnest) being the most common. Half-inch bits cost more but, being stiffer, are less prone to vibration (giving smoother cuts) and are less likely to break than the smaller sizes.
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.
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