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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 ...
Territorial waters and exclusive economic zone of the Philippines. The Philippines is an Archipelagic state whose over 7,000 islands [1] with their large coastal population [2]: 2 are surrounded by waters including 2,263,816 square kilometres (874,064 sq mi) of exclusive economic zone and 679,800 square kilometres (262,500 sq mi) of territorial sea [3]: 1 surrounding 36,289 kilometres (22,549 ...
In 2019, the Philippines produced 2.07% of global fisheries commodities (including fish, shellfish, and aquatic plants), the eighth largest amount in the world. This included a 1.01% share of non-plant aquaculture production (858.28 thousand metric tons), and a 4.19% share of global plant aquaculture production (1.50 million metric tons).
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.
A payao is a traditional fish aggregating device from the Philippines. [1][2] Payaos are traditionally floating rafts of bamboo anchored to the seafloor, with submerged weighted palm fronds beneath it. They were harvested using handline fishing, surface trolling, or small-scale purse seining. Modern steel payaos use fish lights and fish ...
Fisheries law is an emerging and specialized area of law which includes the study and analysis of different fisheries management approaches, including seafood safety regulations and aquaculture regulations. Despite its importance, this area is rarely taught at law schools around the world, which leaves a vacuum of advocacy and research.
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 hydrolysate, in its simplest form, is ground up fish transformed into a liquid phase, where the cleavage of molecular bonds occurs through various biological processes. Raw material choice; either whole fish or by-products, depends on the commercial sources of the fish. In some cases, the fillet portions are removed for human consumption ...