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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 ...
Electrofishing. Scientists carrying out a population and species survey using electrofishing equipment. Electrofishing is a fishing technique that uses direct current electricity flowing between a submerged cathode and anode. This affects the movements of nearby fish so that they swim toward the anode, where they can be caught or stunned.
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.
The use of detergents at a 0.1% concentration is commonly used to enhance the tissue permeability such as Tween-20 or Triton X-100. [ 12 ] It is critical for the hybridization process to have all optimal conditions to have a successful in situ result, including temperature, pH, salt concentration, and time of the hybridization reaction.
2-6-0+0-6-2. Under the Whyte notation for the classification of steam locomotives, 2-6-0+0-6-2 represents the wheel arrangement of an articulated locomotive with two separate swivelling engine units, arranged back to back with the boiler and cab suspended between them. Each engine unit has two leading wheels in a leading truck, six powered and ...
Fish farming or pisciculture involves commercial breeding of fish, most often for food, in fish tanks or artificial enclosures such as fish ponds. It is a particular type of aquaculture , which is the controlled cultivation and harvesting of aquatic animals such as fish, crustaceans , molluscs and so on, in natural or pseudo-natural environments.
Aristotle (ca. 340 B.C.) may have been the first scientist to speculate on the use of hard parts of fishes to determine age, stating in Historica Animalium that “the age of a scaly fish may be told by the size and hardness of its scales.” [4] However, it was not until the development of the microscope that more detailed studies were performed on the structure of scales. [5]
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.