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Live fish can be transported by methods which range from simple artisanal methods where fish are placed in plastic bags with an oxygenated atmosphere, to sophisticated systems which use trucks that filter and recycle the water, and add oxygen and regulate temperature.
There are a number of techniques that have been or are used to tie up the available water or remove it by reducing the a w. Traditionally, techniques such as drying, salting and smoking have been used, and have been used for thousands of years. These techniques can be very simple, for example, by using solar drying.
cured fish. Fish preserved by fermentation, pickling, smoking, or some combination of these techniques. curing. Any of a wide variety of food preservation and flavoring processes used for foods such as meat, fish, and vegetables, by the addition of a combination of salt, nitrates, nitrite, or sugar.
Plant removal methods consist of: pulling by hand, mechanical cutting, cut and grinding, suction harvesting, rototilling, and hydro-raking. Mechanical cutting is the most common method of aquatic plant harvesting.
An aquatic weed harvester, also known as a water mower, mowing boat and weed cutting boat, is an aquatic machine specifically designed for inland watercourse management to cut and harvest underwater weeds, reeds and other aquatic plant life.
Salting of fish as a slaughtering (killing method) is only applicable to freshwater species. Exsanguination without stunning. Exsanguination is the process whereby an animal is cut so that it bleeds to death. Fish are cut in highly vascular body regions, and the process is stressful unless the animals are unconscious.
Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish which maintains the quality of its meat. [1] The technique originated in Japan, but is now in widespread use.
Maceration is an unsuitable method to clean the bones of a fish, as they have a poorly articulated, pliable skeleton. Process Skeleton of swine prepared by bone maceration. In the process of maceration, the carcass is first skinned and defleshed by hand as much as is practical, and all internal organs are removed. In this process, extra care is ...
Fish emulsion is a fertilizer emulsion that is produced from the fluid remains of fish processed for fish oil and fish meal industrially. Production [ edit ] The process of creating fish emulsion begins with whole fish , or with carcass products of fish, such as bones , scales , and skin , which are left after a fish has been processed.
The most commonly used techniques involve counting natural growth rings on the scales, otoliths, vertebrae, fin spines, eye lenses, teeth, or bones of the jaw, pectoral girdle, and opercular series. Even reliable aging techniques may vary among species; often, several different bony structures are compared among a population in order to ...