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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 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.
Fermentation is a method which attacks the ability of microbials to spoil fish. It does this by making the fish muscle more acidic; bacteria usually cease multiplying when the pH drops below 4.5. A modern approach, biopreservation, adds lactic acid bacteria to the fish to be fermented.
Fish factories are facilities in which fish processing is performed to produce a variety of seafood products. Fish processing is the preparation of seafood goods in which the desired parts of a fish are separated from the undesired parts which are often unsuitable for human consumption.
Fluorescence in situ hybridization ( FISH) is a molecular cytogenetic technique that uses fluorescent probes that bind to only particular parts of a nucleic acid sequence with a high degree of sequence complementarity.
Fish farming or pisciculture involves commercial breeding of fish, most often for food, in fish tanks or artificial enclosures such as fish ponds. It is a particular type of aquaculture , which is the controlled cultivation and harvesting of aquatic animals such as fish, crustaceans , molluscs and so on, in natural or pseudo-natural environments.
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
There are a number of techniques that have been or are used to tie up the available water or remove it by reducing the a w. Traditionally, techniques such as drying, salting and smoking have been used, and have been used for thousands of years. These techniques can be very simple, for example, by using solar drying.
Today there are two main methods of smoking fish: the traditional method and the mechanical method. The traditional method involves the fish being suspended in smokehouses over slowly smouldering wood shavings. The fish are left overnight to be naturally infused with smoke.
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.