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Fish processing

Contributors in Fish processing

Fish processing

Fish processing

Fishing; Fish processing

Fish and fish caught or, harvest time and the final product delivered to the customer refers to the process of fish products between the time-related.

Roundfish

Fishing; Fish processing

Refers to a whole, ungutted fish (also known as a rounder), or to fish that have a roughly round cross section of the body, such as cod (Gadus morhua), as compared with a flatfish such as plaice ...

Salmonella

Fishing; Fish processing

A genus of gramme negative, carbohydrate fermenting, non-spore forming bacteria of faecal origin. They can survive and may grow well in factory environments. The majority of strains are regarded as ...

Salt

Fishing; Fish processing

Defined chemically, salts are ionic compounds in which the cation comes from a base and the anion comes from an acid, e.g. Sodium chloride, calcium chloride. Solutions of these salts, or brines, are ...

Salt-boiled fish

Fishing; Fish processing

Cooking in brine may be used as a preliminary treatment before further processing, such as canning, or for the initial handling of some crustaceans such as shrimp by boiling in sea water. In ...

Salt concentration

Fishing; Fish processing

For food safety reasons, particularly to consider the potential growth of pathogenic microorganisms in smoked fish products intended to be eaten without further cooking, it is important to know the ...

Salt content

Fishing; Fish processing

The weight of salt in a given weight of fish, for example in a smoked fish product, usually expressed as g salt/100 g fish, or as a percentage and, importantly, distinguished from the salt ...

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