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Ikejime. Tekagi (手鉤), the tool that is used for performing ikejime. 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 ...
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.
The dorsal fin forms at 15 to 17 mm (19 ⁄ 32 to 21 ⁄ 32 in), the anal fin at about 30 mm (1 + 3 ⁄ 16 in)—the ventral fins are visible and the tail becomes well forked at 30 to 35 mm (1 + 3 ⁄ 8 in)— at about 40 mm (1 + 9 ⁄ 16 in), the larva begins to look like a herring.
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 ...
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 ...
Isinglass (/ ˈaɪzɪŋɡlæs, - ɡlɑːs / EYE-zing-gla (h)ss) is a form of collagen obtained from the dried swim bladders of fish. The English word origin is from the obsolete Dutch huizenblaas – huizen is a kind of sturgeon, and blaas is a bladder, [1] or German Hausenblase, meaning essentially the same. [2] The bladders, once removed from ...
A standard 8 + 1 ⁄ 2 by 11 inches (220 mm × 280 mm) sheet of paper has three holes with spacing of 4 + 1 ⁄ 4 inches (110 mm). There is a variant for half-letter size pages (8 + 1 ⁄ 2 by 5 + 1 ⁄ 2 inches or 220 mm × 140 mm), whose three rings are 2 + 3 ⁄ 4 inches (70 mm) apart. "Ledger" size binders hold 11-by-17-inch (28 by 43 cm ...