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  2. Going fishing in Lake Erie? New fish cleaning station ... - AOL

    www.aol.com/going-fishing-lake-erie-fish...

    Greg Wohlford, Erie Times-News. May 2, 2024 at 8:28 AM. Now you have another place to put those fish guts. A new fish cleaning station is open at Lampe Marina for fishermen and women, 24...

  3. Atlantic menhaden - Wikipedia

    en.wikipedia.org/wiki/Atlantic_menhaden

    The reduction fishery processes whole menhaden into fish meal, fish oil, and fish solubles while the bait fishery supplies fishermen with menhaden as bait for key commercial and recreational fisheries. Both menhaden fisheries use a process known as purse seine fishing, in which two fishing boats surround a single school of fish with a large net.

  4. Factory ship - Wikipedia

    en.wikipedia.org/wiki/Factory_ship

    A factory ship, also known as a fish processing vessel, is a large ocean-going vessel with extensive on-board facilities for processing and freezing caught fish or whales. Modern factory ships are automated and enlarged versions of the earlier whalers, and their use for fishing has grown dramatically. Some factory ships are equipped to serve as ...

  5. Glossary of fishery terms - Wikipedia

    en.wikipedia.org/wiki/Glossary_of_fishery_terms

    Artisan fishing – a term sometimes used to describe small scale commercial or subsistence fishing practices. The term particularly applies to coastal or island ethnic groups using traditional techniques and traditional fishing boats.

  6. Remora - Wikipedia

    en.wikipedia.org/wiki/Remora

    The remora ( / ˈrɛmərə / ), sometimes called suckerfish or sharksucker, is any of a family ( Echeneidae) of ray-finned fish in the order Carangiformes. [4] Depending on species, they grow to 30–110 cm (12–43 in) long. Their distinctive first dorsal fins take the form of a modified oval, sucker-like organ with slat-like structures that ...

  7. Fish preservation - Wikipedia

    en.wikipedia.org/wiki/Fish_preservation

    On sailing vessels fish were usually salted down immediately to prevent spoilage; the swifter boats of today commonly bring in unsalted fish. Modern freezing and canning methods have largely supplanted older methods of preservation. Fish to be cured are usually first cleaned, scaled, and eviscerated.

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