9 Terms
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 ...
