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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 ...
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.
A metaphase cell positive for the bcr/abl rearrangement (associated with chronic myelogenous leukemia) using FISH. The chromosomes can be seen in blue. The chromosome that is labeled with green and red spots (upper left) is the one where the rearrangement is present. Fluorescence in situ hybridization (FISH) is a molecular cytogenetic technique ...
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 ...
Barreleyes, also known as spook fish (a name also applied to several species of chimaera), are small deep-sea argentiniform fish comprising the family Opisthoproctidae found in tropical-to-temperate waters of the Atlantic, Pacific, and Indian Oceans. [2][3][4][5] These fish are named because of their barrel-shaped, tubular eyes, which are ...
Boknafisk is a variant of stockfish and is unsalted fish partially dried by sun and wind on drying flakes or on a wall. The most common fish used for boknafisk is cod, but other types of fish can also be used. If herring is used, the dish is called boknasild. Bugeo refers to dried Alaska pollock.
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]
US dry barrel: 7,056 cubic inches (115.6 litres; 3.3 US bushels) . Defined as length of stave 28 + 1 ⁄ 2 in (72 cm), diameter of head 17 + 1 ⁄ 8 in (43 cm), distance between heads 26 in (66 cm), circumference of bulge 64 in (160 cm) outside measurement; representing as nearly as possible 7,056 cubic inches; and the thickness of staves not greater than 4 ⁄ 10 in (10 mm) [2] (diameter ≈ ...