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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 ...
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.
In Europe, brown trout are the most commonly reared fish for recreational restocking. [4] Commonly farmed non-salmonid fish groups include tilapia, catfish, black sea bass and bream. In 2007, the aquaculture of salmonids was worth USD $10.7 billion globally. Salmonid aquaculture production grew over ten-fold during the 25 years from 1982 to 2007.
Recently, copper alloys have become important netting materials in aquaculture (the farming of aquatic organisms including fish farming).Various other materials including nylon, polyester, polypropylene, polyethylene, plastic-coated welded wire, rubber, patented twine products (Spectra, Dyneema), and galvanized steel are also used for netting in aquaculture fish enclosures around the world.
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 ...
Fermentation is a method which attacks the ability of microbials to spoil fish. It does this by making the fish muscle more acidic; bacteria usually cease multiplying when the pH drops below 4.5. A modern approach, biopreservation, adds lactic acid bacteria to the fish to be fermented.
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.
Fish factory. Small scale fish factory next to a pier at the NW end of the main road on the Kincasslagh Peninsula. A fish factory, also known as a fish plant or fish processing facility, is a facility in which fish processing is performed. They are commonly located near bodies of water but can be located inland and on fishing vessels.