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2. Fish company - Wikipedia

   en.wikipedia.org/wiki/Fish_company

   storage; Fish processing can occur on the boat and fish processing vessels, and at fish processing plants. Processing of whitefish. Whitefish is a fishery term used to define species with fins such as cod, hake, whiting, haddock and pollock. White fish has dry and white flesh and is easy to fillet.

3. Factory ship - Wikipedia

   en.wikipedia.org/wiki/Factory_ship

   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 ...

4. Fish processing - Wikipedia

   en.wikipedia.org/wiki/Fish_processing

   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 ...

5. Calabash, the world’s most famous seafood town ... - AOL

   www.aol.com/calabash-world-most-famous-seafood...

   At a picnic table outside the Calabash Seafood Hut, a breeze travels up the hill from the river and knocks the edge off the mid-summer swelter. ... A filet of flounder with shrimp at Captain Nance ...

6. Boathouse - Wikipedia

   en.wikipedia.org/wiki/Boathouse

   Boathouse. A boathouse (or a boat house) is a building especially designed for the storage of boats, normally smaller craft for sports or leisure use. [1] These are typically located on open water, such as on a river. Often the boats stored are rowing boats. Other boats such as punts or small motor boats may also be stored.

7. Fish preservation - Wikipedia

   en.wikipedia.org/wiki/Fish_preservation

   Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. [1][2] Ancient methods of preserving fish included drying, salting, pickling and smoking.