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  2. Fish fillet processor - Wikipedia

    en.wikipedia.org/wiki/Fish_fillet_processor

    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.

  3. Fish processing - Wikipedia

    en.wikipedia.org/wiki/Fish_processing

    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 ...

  4. Electrofishing - Wikipedia

    en.wikipedia.org/wiki/Electrofishing

    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]

  5. Salmon cannery - Wikipedia

    en.wikipedia.org/wiki/Salmon_cannery

    The first salmon cannery was established in North America in 1864 on a barge in the Sacramento River.. A salmon cannery is a factory that commercially cans salmon.It is a fish-processing industry that became established on the Pacific coast of North America during the 19th century, and subsequently expanded to other parts of the world that had easy access to salmon.

  6. Cured fish - Wikipedia

    en.wikipedia.org/wiki/Cured_fish

    Cured fish. Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite [1] or sugar, can involve smoking and flavoring the fish, and may include cooking it.

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  8. Ikejime - Wikipedia

    en.wikipedia.org/wiki/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 located slightly behind and above the eye, thereby causing immediate brain ...

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