Fish processing

Fish processing

Contributors in Fish processing

Fish processing

Herring split along the back, brined, sometimes dyed, and cold smoked to produce a product known as a kipper. The brown colouring used is referred to as kipper dye and is usually brown FK. A kipper ...

Kjeldahl method

Fishing; Fish processing

The most commonly used procedure for determining the nitrogen content of a sample. The sample is heated with concentrated sulphuric acid and a catalyst, commonly mercury, and the nitrogen is ...

Gloss

Fishing; Fish processing

The sheen on raw fillets and smoked fillets. The loss of gloss, especially in the gloss of smoked fillets, is an indication that the product has been held under poor frozen storage conditions.

Glycogen

Fishing; Fish processing

A complex carbohydrate found in animal tissues and acts as an energy reserve. It is present in the liver and muscle of fish and shellfish.

Grading

Fishing; Fish processing

The allocation of a defined category, or grade, of quality to a sample, or collection of similar samples, of a product. Grading can be, and usually is, done simultaneously with sorting though sorting ...

Greasy haddock

Fishing; Fish processing

Haddock (Melanogrammus aeglefinus), especially smoked haddock, that have been infected with the organism Ichthyophonus hoferi, are known as a greasers or greasy haddock. The flesh of infected fish ...