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Bremner HA (2003) Safety and Quality Issues in Fish Processing Woodhead Publishing Limited, ISBN 978-1-85573-678-8. Brewer DJ and Friedman RF (1989) Fish and Fishing in Ancient Egypt Cairo press: The American University in Cairo. ISBN 978-977-424-224-3; Cutting CL (1955) Fish saving; a history of fish processing from ancient to modern times, L ...
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 ...
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.
Captive bolt pistol. A captive bolt pistol (also known as a captive bolt gun, a cattle gun, a stunbolt gun, a bolt gun, a stun gun and a stunner) is a device used for the stunning of animals prior to slaughter. The goal of captive bolt stunning is to inflict a forceful strike on the forehead with the bolt in order to induce unconsciousness.
The German factory ship Kiel NC 105. A factory ship, also known as a fish processing vessel, is a large ocean-going vessel with extensive on-board facilities for processing and freezing caught fish or whales. Modern factory ships are automated and enlarged versions of the earlier whalers, and their use for fishing has grown dramatically.
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 ...
They are put into a strong brine for about 20 hours that draws out the blood, after which the heads and innards are removed and the fish is put into a weaker brine solution. The barrels are placed in a temperature-controlled room kept at 15–20 °C (59–68 °F). Canning takes place at the beginning of July and for five weeks thereafter.