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A medieval view of fish processing, by Peter Brueghel the Elder (1556). There is evidence humans have been processing fish since the early Holocene. For example, fishbones (c. 8140–7550 BP, uncalibrated) at Atlit-Yam, a submerged Neolithic site off Israel, have been analysed. What emerged was a picture of "a pile of fish gutted and processed ...
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.
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.
Fish hydrolysate, in its simplest form, is ground up fish transformed into a liquid phase, where the cleavage of molecular bonds occurs through various biological processes. Raw material choice; either whole fish or by-products, depends on the commercial sources of the fish. In some cases, the fillet portions are removed for human consumption ...
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 ...
Fishing industry. Double-rigged shrimp trawler hauling in the nets. The fishing industry includes any industry or activity that takes, cultures, processes, preserves, stores, transports, markets or sells fish or fish products. It is defined by the Food and Agriculture Organization as including recreational, subsistence and commercial fishing ...
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in million tonnes as reported by the FAO, 1950–2009 [ 1] Tilapia has become the third most important fish in aquaculture after carp and salmon; worldwide production exceeded 1.5 million metric tons (1.5 × 106 long tons) in 2002 [ 2] and increases annually. Because of their high protein content, large size, rapid growth (6 to 7 months to grow ...