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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 ...
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. [2] When meat is cured then cold-smoked, the smoke adds phenols and other ...
Typical smoking of fish is either cold (28–32 °C) or hot (70–80 °C). Cold smoking does not cook the flesh, coagulate the proteins, inactivate food spoilage enzymes, or eliminate the food pathogens, and hence refrigerated storage is necessary until consumption", [3] although dry-cured hams are cold-smoked and require no refrigeration.
A Montreal smoked meat sandwich. Hot-smoked chum salmon. Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and lapsang souchong tea are often smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now ...
A practical guide to improved fish smoking in West Africa, Brownell B., UNICEF (1983) Utilization of Bonga (Ethmalosa fimbriata) in West Africa.A. Jallow, FAO (1994) Impact of adoption in Ghana of an improved fish processing technology on household income, health and nutrition”, Nti C., Plahar W., & Larweh P., International Journal of Consumer Studies 26 (2), 102-108 (2002)
Fish fillet. A fish fillet, from the French word filet ( pronounced [filɛ]) 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 uncinate processes of the ribs are extensions of bone that project caudally from the vertical segment of each rib. (Uncinate means hooked from Latin uncinatus, from uncinus, barb, from uncus, hook.) They are found in birds (except for screamers ), reptiles, and the early amphibian Ichthyostega. [1]
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 ...