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  2. Trawling - Wikipedia

    en.wikipedia.org/wiki/Trawling

    In fish trawls, the grid is mounted so the smallest organisms (juvenile fish, shrimp) pass through the grid and enter the sea again. In shrimp trawls, the grid pushes the largest organisms (fish) through a hole in the roof of the net, reducing by-catch of fish. The latter type of grid is mandatory in Norway and has been in use for 20 years. [11]

  3. Fish processing - Wikipedia

    en.wikipedia.org/wiki/Fish_processing

    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 ...

  4. Dory - Wikipedia

    en.wikipedia.org/wiki/Dory

    Strictly speaking, the only true defining characteristic of the dory is that it is planked with wide straight boards running fore-and-aft; "It should be well understood, that it is the dory's special mode of construction, not its hull shape, that sets it, and its related sub-types apart from other boats". [1]

  5. Bayesian (yacht) - Wikipedia

    en.wikipedia.org/wiki/Bayesian_(yacht)

    Bayesian was a 56-metre (184 ft) sailing superyacht, built as Salute by Perini Navi at Viareggio, Italy, and delivered in 2008. [9] It had a 72-metre (237 ft) mast, one of the tallest in the world.

  6. Maceration (bone) - Wikipedia

    en.wikipedia.org/wiki/Maceration_(bone)

    Maceration is an alternative to the Dermestes method in which skin beetles are used to clean the flesh off of the corpse, a method which is used with corpses of small mammals, birds, reptiles, and amphibians, because these animals' bones tend to fall apart in many tiny parts.

  7. Spearfishing - Wikipedia

    en.wikipedia.org/wiki/Spearfishing

    In lieu of a knife, a sharpened metal spike can be used to kill the fish quickly and humanely upon capture. Ikejime is a Japanese term for kill-spiking a fish, a method traditionally used by Japanese fishermen. Killing the fish quickly is believed to improve the flavor of the flesh by limiting the buildup of lactic acid in the fish's muscles.

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