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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 ...
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Fish meal, sometimes spelt fishmeal, or Fish flour[1] is a commercial product made from whole wild-caught fish, bycatch, and fish by-products to feed farm animals, e.g., pigs, poultry, and farmed fish. [2] Because it is calorically dense and cheap to produce, fishmeal has played a critical role in the growth of factory farms and the number of ...
Butterflying pork loin. Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird ...
Fillet (cut) Fillets of dory, a type of fish. A fillet or filet (UK: / ˈfɪlɪt / FIL-it, US: / fɪˈleɪ / fil-AY; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.
Individual quick freezing, usually abbreviated IQF, is a descriptive term for freezing methods used in the food processing industry. The food is in individual pieces, and is frozen quickly. Products commonly frozen with IQF technologies are typically smaller pieces of food, and can include berries, fruits and vegetables both diced or sliced ...
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 to harvest size), [3] and palatability, a number of ...
Surimi. Surimi (Japanese: 擂り身 / すり身, ' ground meat ') is a paste made from fish or other meat. It can also be any of a number of East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of lobster, crab, grilled ...