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A fishmonger in Pike Place Market on the waterfront of Seattle. A fishmonger (historically fishwife for female practitioners) is someone who sells raw fish and seafood. Fishmongers can be wholesalers or retailers and are trained at selecting and purchasing, handling, gutting, boning, filleting, displaying, merchandising and selling their product.
Frozen section procedure. The frozen section procedure is a pathological laboratory procedure to perform rapid microscopic analysis of a specimen. It is used most often in oncological surgery. [1] The technical name for this procedure is cryosection. The microtome device that cold cuts thin blocks of frozen tissue is called a cryotome.
The Fish and Wildlife Coordination Act (FWCA) of the United States was enacted March 10, 1934 to protect fish and wildlife when federal actions result in the control or modification of a natural stream or body of water. The Act provides the basic authority for the involvement of the United States Fish and Wildlife Service (Service) in ...
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 ...
Fisheries observer. A fisheries observer is an independent specialist who serves on board commercial fishing vessels, or in fish processing plants and other platforms, and is employed by a fisheries observer program, either directly by a government agency or by a third party contractor. Observers spend anywhere from 1 day to 3 months out at sea ...
Gross processing. Gross examination of a kidney (right of image) with a renal oncocytoma (left of image). Gross processing, "grossing" or "gross pathology" is the process by which pathology specimens undergo examination with the bare eye to obtain diagnostic information, as well as cutting and tissue sampling in order to prepare material for ...
Standard length ( SL) is the length of a fish measured from the tip of the snout to the posterior end of the last vertebra or to the posterior end of the midlateral portion of the hypural plate. This measurement excludes the length of the caudal (tail) fin. [1] Total and fork length of a fish. Total length ( TL) is the length of a fish measured ...
Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and organs. Fillets are usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks. The remaining bones with the attached flesh is called the "frame", and is often used to ...