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A medieval view of fish processing, by Peter Brueghel the Elder (1556). There is evidence humans have been processing fish since the early Holocene. For example, fishbones (c. 8140–7550 BP, uncalibrated) at Atlit-Yam, a submerged Neolithic site off Israel, have been analysed. What emerged was a picture of "a pile of fish gutted and processed ...
Indeed, a 2014 study found that the fish were depleted or overexploited at 93% of the sites examined and well-managed or unfished in only 7%; the fish appeared to be extirpated in 19% of these sites. [ 31 ] [ 32 ] The status of the arapaima population in the Amazon River Basin is unknown, hence it is listed on the IUCN red list as data deficient .
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.
Pterygoplichthys pardalis. Pterygoplichthys pardalis, the Amazon sailfin catfish, is a freshwater tropical fish in the armored catfish family (Loricariidae). It is one of a number of species commonly referred to as the common pleco or "leopard pleco" [citation needed] by aquarists.It can be called 豹紋翼甲鯰 in Mandarin Chinese.
A white liquid called latex is extracted from the stem of the rubber tree, and contains rubber particles dispersed in an aqueous serum. [2] The rubber, which constitutes about 35% of the latex, is chemically cis-1,4-polyisoprene ((C 5 H 8) n). Latex is practically a neutral substance, with a pH of 7.0 to 7.2. However, when it is exposed to the ...
Colomesus asellus. ( J. P. Müller & Troschel, 1849) Colomesus asellus, the Amazon puffer, asellus puffer, [ 1] South American freshwater puffer, [ 2] Peruvian puffer, [ 3] or Brazilian puffer[ 4] is a species of pufferfish confined to the Amazon, Essequibo and Orinoco basins in tropical South America. [ 5] It is a popular aquarium species. [ 6]
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.
Starting in roughly the year 2000, formal research projects (using molecular data, [2] microfossil botanical techniques, [2] remote sensing, [1] and plant genetics [3]) have resurrected the story of human settlement of the Amazon Basin [2] – the Basin is no longer thought to have been a primeval forest at the time of European contact and can ...