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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.
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 ...
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 ...
1/4 + 1/16 + 1/64 + 1/256 + ⋯. In mathematics, the infinite series 1 4 + 1 16 + 1 64 + 1 256 + ⋯ is an example of one of the first infinite series to be summed in the history of mathematics; it was used by Archimedes circa 250–200 BC. [ 1] As it is a geometric series with first term 1 4 and common ...
Feeding Frenzy is a single-player mode and arcade-style aquatic video game written by Sprout Games, and published by PopCap Games. With an initial debut on February 11, 2004, it saw a re-release on the Xbox Live Arcade service, with versions for both the original Xbox and the Xbox 360. The Xbox 360 version, released on March 15, 2006, was the ...
Field & Stream: Trophy Bass 4. Fish Wrangler. Fish'em All. Fisherman's Bait: A Bass Challenge. Fisherman's Challenge. Fishing Derby. Fishing Master. Fishing Resort. Fishing video game.
Fillet (cut) Finnan haddie. Fish factory. Fish fillet. Fish fillet processor. Fish flake. Fish preservation.
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C (158–176 °F)). [1]