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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 any aquatic organisms harvested for commercial purposes, whether ...
Advanced Placement (AP) Human Geography (also known as AP Human Geo, AP Geography, APHG, AP HuGe, AP HuG, AP Human, HuGS, or HGAP) is an Advanced Placement social studies course in human geography for high school, usually freshmen students in the US, culminating in an exam administered by the College Board.
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
Sustainable fish farming practices do not use dangerous chemicals, hormones, or antibiotics on their fish, which benefits the surrounding marine environment, and the human consumers themselves. In addition to this, sustainable fish farming is able to control what their fish eat: farmers will take care to keep the fish's diet healthy and balanced.
Aquaculture (less commonly spelled aquiculture [1]), also known as aquafarming, is the controlled cultivation ("farming") of aquatic organisms such as fish, crustaceans, mollusks, algae and other organisms of value such as aquatic plants (e.g. lotus).
In practice, fish are raised in a tank, and their waste releases ammonia. Beneficial bacteria then convert the ammonia into nitrites and nitrates, which serve as essential nutrients for the plants. As the plants take up these nutrients, they cleanse the water, which is recirculated back to the fish tank, completing the sustainable loop.
AP – alkali-polymer APD – application for permit to drill API – American Petroleum Institute : organization which sets unit standards in the oil and gas industry
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.