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Hall GM (1997) Fish processing technology Springer, ISBN 978-0-7514-0273-5. Luten JB, Jacobsen C and Bekaert K (2006) Seafood research from fish to dish: quality, safety and processing of wild and farmed fish Wageningen Academic Publishers. ISBN 978-90-8686-005-0. Pearson AM and Dutson TR (1999) HACCP in Meat, Poultry and Fish Processing ...
A metaphase cell positive for the bcr/abl rearrangement (associated with chronic myelogenous leukemia) using FISH. The chromosomes can be seen in blue. The chromosome that is labeled with green and red spots (upper left) is the one where the rearrangement is present. Fluorescence in situ hybridization (FISH) is a molecular cytogenetic technique ...
Electrofishing is a common scientific survey method used to sample fish populations to determine abundance, density and species composition. When performed correctly, electrofishing results in no permanent harm to the fish, which return to their natural mobility state in as little as two minutes after being caught. [1]
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 ...
Bouin solution, or Bouin's solution, is a compound fixative used in histology. [1] It was invented by French biologist Pol Bouin and is composed of picric acid, acetic acid and formaldehyde in an aqueous solution. [2] Bouin's fluid is especially useful for fixation of gastrointestinal tract biopsies because this fixative allows crisper and ...
Canned fish. Canned or tinned fish are food fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years. They are usually opened via a can opener, but sometimes have a pull-tab so that ...
Fish retinas generally have both rod cells and cone cells (for scotopic and photopic vision), and most species have colour vision. Some fish can see ultraviolet and some are sensitive to polarised light. Among jawless fishes, the lamprey [1] has well-developed eyes, while the hagfish has only primitive eyespots. [2]
Sensory systems in fish. Most fish possess highly developed sense organs. Nearly all daylight fish have colour vision that is at least as good as a human's (see vision in fish). Many fish also have chemoreceptors that are responsible for extraordinary senses of taste and smell. Although they have ears, many fish may not hear very well.