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Bremner HA (2003) Safety and Quality Issues in Fish Processing Woodhead Publishing Limited, ISBN 978-1-85573-678-8. Brewer DJ and Friedman RF (1989) Fish and Fishing in Ancient Egypt Cairo press: The American University in Cairo. ISBN 978-977-424-224-3; Cutting CL (1955) Fish saving; a history of fish processing from ancient to modern times, L ...
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.
Antimicrobials destroy bacteria, viruses, fungi, algae, and other microbes. The cells of bacteria (prokaryotes), such as salmonella, differ from those of higher-level organisms (eukaryotes), such as fish. Antibiotics are chemicals designed to either kill or inhibit the growth of pathogenic bacteria while exploiting the differences between ...
The system can be traced back to the measuring systems of the Hindus [18]: B-9 and the ancient Egyptians, who subdivided the hekat (about 4.8 litres) into parts of 1 ⁄ 2, 1 ⁄ 4, 1 ⁄ 8, 1 ⁄ 16, 1 ⁄ 32, and 1 ⁄ 64 (1 ro, or mouthful, or about 14.5 ml), [19] and the hin similarly down to 1 ⁄ 32 (1 ro) using hieratic notation, [20] as ...
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.
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.
Fish barn with fish drying in the sun – Van Gogh 1882. Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to ...
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food, [1] and ...