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  2. Fish processing - Wikipedia

    en.wikipedia.org/wiki/Fish_processing

    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 ...

  3. Poaching (cooking) - Wikipedia

    en.wikipedia.org/wiki/Poaching_(cooking)

    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]

  4. Sardine - Wikipedia

    en.wikipedia.org/wiki/Sardine

    Sardine and pilchard are common names for various species of small, oily forage fish in the herring family Clupeidae. [2] The term 'sardine' was first used in English during the early 15th century; a somewhat dubious etymology says it comes from the Italian island of Sardinia, around which sardines were once supposedly abundant.

  5. Ikejime - Wikipedia

    en.wikipedia.org/wiki/Ikejime

    Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish that maintains the quality of its meat. [1] The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain, usually located slightly behind and above the eye, thereby causing immediate brain ...

  6. Dried fish - Wikipedia

    en.wikipedia.org/wiki/Dried_fish

    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.

  7. Bouillabaisse - Wikipedia

    en.wikipedia.org/wiki/Bouillabaisse

    In this version, the heads and trimmings of the fish are put together with onions, celery and garlic browned in olive oil, and covered with boiling water for twenty minutes. Then the vegetables and bouquet garni are added, and then the pieces of fish in a specific order; first the rascasse, then the grondin, the lotte, congre, dorade, etrilles ...

  8. Three-Five-Zero-Zero - Wikipedia

    en.wikipedia.org/wiki/Three-Five-Zero-Zero

    Three-Five-Zero-Zero. " Three-Five-Zero-Zero " is an anti-war song, from the 1967 musical Hair, consisting of a montage of words and phrases similar to those of the 1966 Allen Ginsberg poem "Wichita Vortex Sutra". In the song, the phrases are combined to create images of the violence of military combat and suffering of the Vietnam War.

  9. Fluorescence in situ hybridization - Wikipedia

    en.wikipedia.org/wiki/Fluorescence_in_situ...

    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 ...