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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.
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 ...
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 ...
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.
Characteristics. Anchovies are small, green fish with blue reflections due to a silver-colored longitudinal stripe that runs from the base of the caudal (tail) fin. They range from 2 to 40 centimetres (1 to 15⁄ inches) in adult length, [7] and their body shapes are variable with more slender fish in northern populations.
For example, on a body of water where there is a protected slot limit on largemouth bass between 12 and 16 inches (30 and 41 cm), largemouth between those lengths may not be harvested. [2] In this example largemouth bass shorter than 12 inches (30 cm) and longer than 16 inches (41 cm) may be removed from the water and kept for personal use in ...
Oxygen in sea sponges is consumed at rates which range from 0.2–0.25 μmol O 2 h −1 /cm 3 of sponge volume. Demosponges maintained under laboratory conditions can also tolerate hypoxic conditions, for brief periods, which could reflect their adaptability to dissolved oxygen. Waste removal
Marine shrimp farming is an aquaculture business for the cultivation of marine shrimp or prawns [Note 1] for human consumption. Although traditional shrimp farming has been carried out in Asia for centuries, large-scale commercial shrimp farming began in the 1970s, and production grew steeply, particularly to match the market demands of the United States, Japan and Western Europe.