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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.
Ikejime. Tekagi (手鉤), the tool that is used for performing 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 ...
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]
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 ...
Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. [2] Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to ...
Vision is an important sensory system for most species of fish. Fish eyes are similar to those of terrestrial vertebrates like birds and mammals, but have a more spherical lens. Their retinas generally have both rod cells and cone cells (for scotopic and photopic vision), and most species have colour vision.
Declawing of crabs is the process whereby one or both claws of a crab are manually detached before the return of the live crab to the water, as practiced in the fishing industry worldwide. Crabs commonly have the ability to regenerate lost limbs after a period of time, and thus declawing is viewed as a potentially more sustainable method of ...
Fillet (cut) Finnan haddie. Fish factory. Fish fillet. Fish fillet processor. Fish flake. Fish preservation.