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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 ...
The primary usage of 0-6-2 types in the United States were Tank locomotives. Many were found in the state of Hawaii on sugar cane railroads across the state. Most notable were the 0-6-2T's of the Mcbryde Sugar Company of Kauai, 3 of which survive and are currently the only original steam engines operating in Hawaii.
According to the Food and Agriculture Organization (FAO), a total of 156.2 million tons of fish, crustaceans, molluscs, and other aquatic animals were captured in 2011. This is a sum of 93.5 million tons of wild animals and 62.7 million tons of farmed animals. 56.8% of this total was freshwater fish, 6.4% diadromous fish, and 3.2% marine fish, with the remainder being molluscs, crustaceans ...
LNWR 18in Tank Class. 1597, probably as built in photographic grey livery. The LNWR 18-inch Tank class was a class of 80 0-6-2T locomotives built by the London and North Western Railway in their Crewe Works between 1898 and 1902. [1][2] They were also known officially as the 5 ft 3in Tank Class or unofficially as the Watford Tank Class.
Fish farming or pisciculture involves commercial breeding of fish, most often for food, in fish tanks or artificial enclosures such as fish ponds. It is a particular type of aquaculture, which is the controlled cultivation and harvesting of aquatic animals such as fish, crustaceans, molluscs and so on, in natural or pseudo-natural environments.
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 ...
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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.