Search results
Results from the WOW.Com Content Network
Disembowelment, disemboweling, evisceration, eviscerating or gutting is the removal of organs from the gastrointestinal tract (bowels or viscera), usually through an incision made across the abdominal area. Disembowelment is a standard routine operation during animal slaughter. [1] In ancient Rome, disembowelment of animals was practiced for ...
Evisceration (autotomy) Evisceration is a method of autotomy involving the ejection of internal organs used by animals as a defensive strategy. Sea cucumbers (Holothuroidea) eject parts of the gut in order to scare and defend against potential predators such as crabs and fish. The organs are regenerated in a few days by cells in the interior of ...
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 ...
Smoked fish is a prominent item in Russian cuisine, Ashkenazi Jewish cuisine, and Scandinavian cuisine, as well as several Eastern and Central European cuisines and the Pacific Northwest cuisine. In Israeli cuisine, smoked trout is traditionally eaten as part of meze, especially at breakfast. Sometimes rosemary leaves are added.
The fish is beheaded, eviscerated and cut flat by removing the spine, often on board the boat or ship (this is feasible with whitefish, whereas it would not be with oily fish). [citation needed] It is then salted and dried ashore.
Sardines ("pilchards") are a nutrient-rich, small, oily fish widely consumed by humans and as forage fish by larger fish species, seabirds and marine mammals. Sardines are a source of omega-3 fatty acids. Sardines are often served in cans, but can also be eaten grilled, pickled, or smoked when fresh. The term sardine was first used in English ...
The fish releases its own oil into the salt packing and acquires a very long shelf life. In the islands of the Aegean, it is a particularly popular delicacy, under the name goúna: fresh-caught mackerel is split open at the belly, eviscerated, and left to dry flesh-side up in the sun for one day. The same evening it is very briefly seared over ...
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.