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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.
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 ...
Fish and Aquatic Resources Series No 8, Blackwell Science, Oxford, UK. ISBN; Coward, H., Ommer, R. and Pitcher TJ (Eds) (2000) Just Fish: the Ethics of Canadian Fisheries. Institute of Social and Economic Research Press, St John's, Newfoundland. ISBN 0-919666-97-3. Pitcher TJ and Pauly D (eds) (1998) The Beverton and Holt Jubilee. Special Issue ...
The Trấn Quốc Pagoda in Hanoi is the oldest pagoda in the city, originally constructed in the sixth century during the reign of Emperor Lý Nam Đế (from 544 until 548), thus giving it an age of more than 1,500 years. When founded the temple was named Khai Quốc (National Founding) and was sited on the shores of the Red River, outside of ...
Fillet (cut) Finnan haddie. Fish factory. Fish fillet. Fish fillet processor. Fish flake. Fish preservation.
Aquacultural engineering. Aquacultural engineering is a multidisciplinary field of engineering and that aims to solve technical problems associated with farming aquatic vertebrates, invertebrates, and algae. [1] Common aquaculture systems requiring optimization and engineering include sea cages, ponds, and recirculating systems. [2]
Lomi oio. Lomi ʻōʻio is a raw fish dish in traditional Hawaiian cuisine using ʻōʻio ( bonefish ). [1] [2] [3] This dish is an heirloom recipe fairly unchanged since pre-contact Hawaii, and is a precursor or progenitor to the more well-known but en vogue poke seen today. [4]
Hōchōdō. Hōchōdō (庖丁道, the way of the cleaver) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands. [1] It is also known as hōchōshiki (庖丁式, knife ceremony) or shikibōchō (式庖丁, ceremonial knife), and survives to the present day, with occasional demonstrations ...