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This 16th-century fish stall shows many traditional fish products. 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 ...
Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish which maintains the quality of its meat. The technique originated in Japan , but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain , usually located slightly behind and above the eye, thereby causing immediate brain ...
Trawling is an industrial method of fishing that involves pulling a fishing net, that is heavily weighted to keep it on the seafloor, through the water behind one or more boats. The net used for trawling is called a trawl. This principle requires netting bags which are towed through water to catch different species of fishes or sometimes ...
previous scientific names. The cutthroat trout (Oncorhynchus clarkii) is a fish species of the family Salmonidae native to cold-water tributaries of the Pacific Ocean, Rocky Mountains, and Great Basin in North America. As a member of the genus Oncorhynchus, it is one of the Pacific trout, a group that includes the widely distributed rainbow trout.
Fishing techniques are methods for catching fish. The term may also be applied to methods for catching other aquatic animals such as molluscs ( shellfish, squid, octopus) and edible marine invertebrates . Fishing techniques include hand-gathering, spearfishing, netting, angling and trapping.
Weir-type fish trap. A fishing weir, fish weir, fishgarth [1] or kiddle [2] is an obstruction placed in tidal waters, or wholly or partially across a river, to direct the passage of, or trap fish. A weir may be used to trap marine fish in the intertidal zone as the tide recedes, fish such as salmon as they attempt to swim upstream to breed in a ...
The most popular knife for cutting fish, also known as shobu-bocho (sashimi knife). It is used to highlight different textures of fish in their techniques: hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and sogizukuri to pull cut at an angle.
History of fishing. Fishing is a prehistoric practice dating back at least 70,000 years. Since the 16th century, fishing vessels have been able to cross oceans in pursuit of fish, and since the 19th century it has been possible to use larger vessels and in some cases process the fish on board.
Double-rigged shrimp trawler hauling in the nets. The fishing industry includes any industry or activity that takes, cultures, processes, preserves, stores, transports, markets or sells fish or fish products. It is defined by the Food and Agriculture Organization as including recreational, subsistence and commercial fishing, as well as the ...
Harvesting is the process of collecting plants, animals, or fish (as well as fungi) as food, [1] especially the process of gathering mature crops, and "the harvest" also refers to the collected crops. Reaping is the cutting of grain or pulses for harvest, typically using a scythe, sickle, or reaper. [2]