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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 ...
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 ...
The most commonly used techniques involve counting natural growth rings on the scales, otoliths, vertebrae, fin spines, eye lenses, teeth, or bones of the jaw, pectoral girdle, and opercular series. Even reliable aging techniques may vary among species; often, several different bony structures are compared among a population in order to ...
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.
A technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry, or fish) is cooked at high temperature until a crust forms from browning.
Pipe recovery is the process by which the location of the stuck pipe is identified, and the free pipe is separated from the stuck pipe either by a backoff or a chemical cut. This allows fishing tools to subsequently be run down hole to latch onto and remove the stuck pipe.
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.
Fishing lines generally resemble a long, ultra-thin rope, with important attributes including length, thickness, material and build. Other factors relevant to certain fishing practice include breaking strength, knot strength, UV resistance, castability, limpness, stretch, memory, abrasion resistance and visibility.
Fillet (cut) Finnan haddie. Fish factory. Fish fillet. Fish fillet processor. Fish flake. Fish preservation.
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.