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2. Ikejime - Wikipedia

   en.wikipedia.org/wiki/Ikejime

   Ikejime. Tekagi (手鉤), the tool that is used for performing ikejime. 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. It involves the insertion of a spike quickly and directly into the hindbrain, usually ...

3. 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 ...

4. Fish as food - Wikipedia

   en.wikipedia.org/wiki/Fish_as_food

   Common species of fish and shellfish used for food; Mild flavour Moderate flavour Full flavour Delicate texture Basa, flounder, hake, scup, smelt, rainbow trout, hardshell clam, blue crab, peekytoe crab, spanner crab, cuttlefish, eastern oyster, Pacific oyster

5. Fillet knife - Wikipedia

   en.wikipedia.org/wiki/Fillet_knife

   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.

6. Herring - Wikipedia

   en.wikipedia.org/wiki/Herring

   Herring are forage fish, mostly belonging to the family of Clupeidae . Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America.

7. Fish fillet processor - Wikipedia

   en.wikipedia.org/wiki/Fish_fillet_processor

   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.