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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 aquatic organisms harvested for commercial purposes, whether ...
Declawing is done by hand. To ensure a clean break along the natural fracture plane, one finger is placed on the basal cheliped joint. A rapid and firm downward motion is then applied as the claw is fully extended, breaking the claw at the basi-ischum between the coxa at the base of the leg and the merus.
An ancient basin for fish preservation in Tyritake, Crimea A fish-drying rack in Norway. 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.
A fish fillet, from the French word filet (pronounced) meaning a thread or strip, [1] is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed. The contents of the stomach also need ...
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
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]
Recreational lobster fishers in California must abide by a legal catch limit of seven lobsters per day and a minimum body length of 3.25 inches (83 mm), measured from the eye socket to the edge of the carapace. [17]
The first industrial-scale fish cannery, a salmon cannery established in 1864 on a barge in the Sacramento River in California. A salmon cannery is a factory that commercially cans salmon. It is a fish processing industry that pioneered the practice of canning fish in general. It became established on the Pacific coast of North America during ...