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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.
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.
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.
Low-density parity-check (LDPC) codes are a class of highly efficient linear block codes made from many single parity check (SPC) codes. They can provide performance very close to the channel capacity (the theoretical maximum) using an iterated soft-decision decoding approach, at linear time complexity in terms of their block length.
Installation (or setup) of a computer program (including device drivers and plugins), is the act of making the program ready for execution. Installation refers to the particular configuration of software or hardware with a view to making it usable with the computer. A soft or digital copy of the piece of software (program) is needed to install ...
Fisheries are managed by regulating the actions of people. [ 22] If fisheries management is to be successful, then associated human factors, such as the reactions of anglers and harvesters, are of key importance, and need to be understood. [ 23][ 24] Management regulations must also consider the implications for stakeholders.
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C (158–176 °F)). [1]
Fillet (cut) Finnan haddie. Fish factory. Fish fillet. Fish fillet processor. Fish flake. Fish preservation.