9 Terms
Contributors in Fish processing
Fish processing
Shelfing
Fishing; Fish processing
Stowage in the fishroom at sea of loose fish laid neatly in a single layer on a bed of ice on a shelf, preferably with ice also on top of the fish.
Shelf life
Fishing; Fish processing
The words are sometimes hyphenated. A concept in food science and technology applied to indicate the length of time a food product can be stored and remain acceptable, or not pose a health risk to ...
Shigella
Fishing; Fish processing
A genus of rod-shaped bacteria in the family Enterobacteriaceae. They are responsible for the disease shigellosis, (bacillary dysentery). Fish from unpolluted waters do not harbour the bacteria, but ...
Silage
Fishing; Fish processing
A liquefied product prepared by acid hydrolysis of fish or fish wastes. Used as a feed for animals. Formic acid or a mixture of formic and propionic acids are commonly used at 3-4% of the weight of ...
Smoking
Fishing; Fish processing
The process of applying wood smoke to impart a smoky or smoke flavour to, and to partially dry a fish, or part of a fish such as a fillet, or shellfish meat, to produce a smoked fish product, and ...
Smoking kiln
Fishing; Fish processing
There are basically two types of commercial kiln, the traditional kiln, sometimes called a smokehouse, a batch operation that depends on natural convection, and the mechanical kiln with forced ...
Softwood
Fishing; Fish processing
Wood from coniferous trees such as pine; the sawdust produces a resinous smoke when burned. It is less suitable for imparting a smoky flavour to fish than that from hardwood, but the smoke from ...
