Search results
Results from the WOW.Com Content Network
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 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 ...
Fillet knife. Filleting a fish. A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long.
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.
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. Processing varies regionally in productivity, type of operation, yield and regulation.
Fish company. A fish company is a company which specializes in the processing of fish products. Fish that are processed by a fish company include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock . The United States, China, Peru and Chile have the highest number of fish companies specializing in fish processing.
The rainbow trout (Oncorhynchus mykiss) is a species of trout native to cold-water tributaries of the Pacific Ocean in Asia and North America. The steelhead (sometimes called steelhead trout) is an anadromous (sea-run) form of the coastal rainbow trout (O. m. irideus) or Columbia River redband trout (O. m. gairdneri) that usually returns to freshwater to spawn after living two to three years ...
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 ...
Lutefisk ( Norwegian, pronounced [ˈlʉ̂ːtfɛsk] in Northern and parts of Central Norway, [ˈlʉ̂ːtəˌfɪsk] in Southern Norway; Swedish: lutfisk [ˈlʉ̂ːtfɪsk]; Finnish: lipeäkala [ˈlipeæˌkɑlɑ]; literally " lye fish") is dried whitefish, usually cod, but sometimes ling or burbot, cured in lye. It is made from aged stockfish (air ...
Tilapia (/ t ɪ ˈ l ɑː p i ə / tih-LAH-pee-ə) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically most important species placed in the Coptodonini and Oreochromini.