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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.
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 ...
A fish fillet, from the French word filet (pronounced) meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed. The contents of the stomach also need careful ...
Fish slaughter is the process of killing fish, typically after harvesting at sea or from fish farms. At least one trillion fish are killed each year for commercial consumption.
Fishing techniques include hand-gathering, spearfishing, netting, angling and trapping. Recreational, commercial and artisanal fishers use different techniques, and also, sometimes, the same techniques. Recreational fishers fish for pleasure or sport, while commercial fishers fish for profit.
Techniques for catching fish include hand gathering, spearing, netting, angling and trapping. The term fishing may be applied to catching other aquatic animals such as shellfish, cephalopods, crustaceans and echinoderms.
Bottom trawling is towing the trawl along (benthic trawling) or close to (demersal trawling) the sea floor. Bottom trawling is an industrial fishing method in which a large net with heavy weights is dragged across the seafloor, scooping up everything in its path.
The cut-up technique (or découpé in French) is an aleatory literary technique in which a written text is cut up and rearranged to create a new text.
Longline fishing, or longlining, is a commercial fishing angling technique that uses a long main line with baited hooks attached at intervals via short branch lines called snoods or gangions. A snood is attached to the main line using a clip or swivel, with the hook at the other end.
The Bassmaster Classic (known as the Bass Pro Shops Bassmaster Classic for sponsorship reasons) is a tournament in the sport of professional bass fishing, organized by the Bass Anglers Sportsman Society. It was first held in 1971 on Lake Mead, Nevada.