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Bremner HA (2003) Safety and Quality Issues in Fish Processing Woodhead Publishing Limited, ISBN 978-1-85573-678-8. Brewer DJ and Friedman RF (1989) Fish and Fishing in Ancient Egypt Cairo press: The American University in Cairo. ISBN 978-977-424-224-3; Cutting CL (1955) Fish saving; a history of fish processing from ancient to modern times, L ...
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.
Cured fish. Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite [1] or sugar, can involve smoking and flavoring the fish, and may include cooking it.
On a dry-dry basis, 2–4 kg of wild-caught fish are needed to produce 1 kg of salmon. [23] The ratio may be reduced if non-fish sources are added. [20] Wild salmon require about 10 kg of forage fish to produce 1 kg of salmon, as part of the normal trophic level energy transfer. The difference between the two numbers is related to farmed salmon ...
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.
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 ...
Electrofishing is a common scientific survey method used to sample fish populations to determine abundance, density and species composition. When performed correctly, electrofishing results in no permanent harm to the fish, which return to their natural mobility state in as little as two minutes after being caught. [1]
The first salmon cannery was established in North America in 1864 on a barge in the Sacramento River.. A salmon cannery is a factory that commercially cans salmon.It is a fish-processing industry that became established on the Pacific coast of North America during the 19th century, and subsequently expanded to other parts of the world that had easy access to salmon.