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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 ...
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.
Electrofishing is a common scientific survey method used to sample fish populations to determine abundance, density and species composition. When performed correctly, electrofishing results in no permanent harm to the fish, which return to their natural mobility state in as little as two minutes after being caught. [1]
Fillet of iridescent shark. 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.
Sample Ishikawa diagram shows the causes contributing to problem. The defect, or the problem to be solved, [1] is shown as the fish's head, facing to the right, with the causes extending to the left as fishbones; the ribs branch off the backbone for major causes, with sub-branches for root-causes, to as many levels as required.
Tungsten carbide hole saw with arbor A 52 mm (2.0 in) hole saw with pilot bit A 115 mm (4.5 in) diamond hole saw. A hole saw (also styled holesaw), also known as a hole cutter, [1] is a saw blade of annular (ring) shape, whose annular kerf creates a hole in the workpiece without having to cut up the core material.
The two remaining species, the dwarf sawfish and narrow sawfish, are considerably smaller, but are still large fish with a maximum total length of at least 3.2 m (10.5 ft) and 3.5 m (11.5 ft) respectively. [1] [55] In the past it was often reported that the dwarf sawfish only reaches about 1.4 m (4.6 ft), but this is now known to be incorrect.
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 ...