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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 any aquatic organisms harvested for commercial purposes, whether ...
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.
Fermentation is a method which attacks the ability of microbials to spoil fish. It does this by making the fish muscle more acidic; bacteria usually cease multiplying when the pH drops below 4.5. A modern approach, biopreservation, adds lactic acid bacteria to the fish to be fermented.
Fluorescence in situ hybridization ( FISH) is a molecular cytogenetic technique that uses fluorescent probes that bind to only particular parts of a nucleic acid sequence with a high degree of sequence complementarity.
In a typical recirculating aquaculture system, a series of filtration steps maintains a high level of water quality that promotes rapid fish growth. Steps include solids removal, biofiltration, oxygenation, and pumping, with each one requiring different equipment and engineering considerations.
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.
Fillet (cut) Finnan haddie. Fish factory. Fish fillet. Fish fillet processor. Fish flake. Fish preservation.
Sea sponges are produced on a commercial scale to be used as bath sponges or to extract biologically active compounds which are found in certain sponge species. Techniques such as the rope and mesh bag method are used to culture sponges independently or within an integrated multi-trophic aquaculture system setting.
Chromogenic in situ hybridization (CISH) is a cytogenetic technique that combines the chromogenic signal detection method of immunohistochemistry (IHC) techniques with in situ hybridization. It was developed around the year 2000 as an alternative to fluorescence in situ hybridization (FISH) for detection of HER-2/neu oncogene amplification.
Reduction fisheries are fisheries that "reduce," or process their catch, into fishmeal and fish oil. They rely largely on small and medium-sized pelagic species; that is, fish found in the upper layers of the open sea, such as menhaden, anchovies, and sardines.