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According to the Food and Agriculture Organization (FAO), a total of 156.2 million tons of fish, crustaceans, molluscs, and other aquatic animals were captured in 2011. This is a sum of 93.5 million tons of wild animals and 62.7 million tons of farmed animals. 56.8% of this total was freshwater fish, 6.4% diadromous fish, and 3.2% marine fish, with the remainder being molluscs, crustaceans ...
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.
The term fish kill, known also as fish die-off, refers to a localized mass die-off of fish populations which may also be associated with more generalized mortality of aquatic life. [ 1 ] [ 2 ] The most common cause is reduced oxygen in the water, which in turn may be due to factors such as drought , harmful algal bloom , overpopulation , or a ...
Use of the herbal fish poisons has been documented in a number of sources involving catching fish from fresh and sea water. [3] Tribal people historically used various plants for medicinal and food exploitation purposes. [4] Use of fish poisons is a very old practice in the history of humankind.
Climate change is going to wreak havoc on the world’s oceans, according to two new studies, depleting the warming waters of the oxygen that fish and other sea life need to survive.
An ancient basin for fish preservation in Tyritake, Crimea A fish-drying rack in Norway. 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.
Argulus foliaceus. Argulus foliaceus, also known as the common fish louse, is a species of fish lice in the family Argulidae. [1] It is "the most common and widespread native argulid in the Palaearctic" [2] and "one of the most widespread crustacean ectoparasites of freshwater fish in the world", considering its distribution and range of hosts. [3]
This method is considered to be the fastest and most humane method of killing fish. [4] Ikejime-killed fish is sought-after by restaurants as it also allows the fish to develop more umami when aged. [5] [6] It is very similar to the technique used on frogs in laboratories called spiking or pithing.