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Brick seamoth. The brick seamoth, Pegasus laternarius, [2] also known as the long-tailed dragonfish, long-tailed seamoth, pelagic dragon-fish, or the winged dragonfish, is a species of fish in the Pegasidae, or seamoth, family. [3] This species is used extensively in the Guangdong and Guangxi province of China to treat scrofula, cough, and ...
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 ...
Electrofishing. Scientists carrying out a population and species survey using electrofishing equipment. Electrofishing is a fishing technique that uses direct current electricity flowing between a submerged cathode and anode. This affects the movements of nearby fish so that they swim toward the anode, where they can be caught or stunned.
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 ...
Tilapia (/ t ɪ ˈ l ɑː p i ə / tih-LAH-pee-ə) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically most important species placed in the Coptodonini and Oreochromini. [2]
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks ...
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.
Pristis Linck, 1790. Sawfish, also known as carpenter sharks, are a family of rays characterized by a long, narrow, flattened rostrum, or nose extension, lined with sharp transverse teeth, arranged in a way that resembles a saw. They are among the largest fish, with some species reaching lengths of about 7–7.6 m (23–25 ft). [2]