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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 ...
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 ...
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.
Media: Bagoong. Bagoóng (Tagalog pronunciation: [bɐɡuˈʔoŋ]; buh-goo-ONG) is a Philippine condiment partially or completely made of either fermented fish (bagoóng isdâ) or krill or shrimp paste (bagoóng alamáng) with salt. [1] The fermentation process also produces fish sauce known as patís. [2]
The lookouts of Taffy 3 spotted the anti-aircraft fire to the north. The Japanese came upon Taffy 3 at 06:45, achieving complete tactical surprise. At about the same time, others in Taffy 3 had picked up targets from surface radar and Japanese radio traffic. At about 07:00, Yamato opened fire at a range of 17 nmi (20 mi; 31 km).
dried fish or meat, fat, berries. Media: Alaskan ice cream. Alaskan ice cream (also known as Alaskan Indian ice cream, Inuit ice cream, Indian ice cream or Native ice cream, and Inuit - Yupik varieties of which are known as akutaq or akutuq) is a dessert made by Alaskan Athabaskans and other Alaska Natives. It is traditionally made of whipped ...
For example, the skeleton is not fully ossified, consisting largely of cartilage. [3] They are small fish, typically around 8 cm (3.1 in) long; only a few reach 16 cm (6.3 in), [4] and the largest species no more than 22.5 cm (8.9 in). [5] Icefish rapidly reach maturity, have a high fecundity and typically only live one year.
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 ...