10 Terms
Contributors in Fish processing
Fish processing
Firmness
Fishing; Fish processing
The property of not yielding easily to pressure. It can be assessed by the fingers, for example, when assessing the quality of raw fish, or in the mouth when assessing cooked fish. A component of ...
Fish content
Fishing; Fish processing
The amount of the fish component of a composite dish or product containing fish. Usually expressed as a percentage. Fish content is usually referred back to the amount of raw fish used in the ...
Fish finger / fish portion
Fishing; Fish processing
Rectilinear or cuboidal portion (blank), typically 18 g in weight with a length at least three times the breadth, usually cut automatically after tempering from a regular block of frozen fish flesh, ...
Fish stick
Fishing; Fish processing
Rectilinear or cuboidal portion (blank), typically 18 g in weight with a length at least three times the breadth, usually cut automatically after tempering from a regular block of frozen fish flesh, ...
Fishroom
Fishing; Fish processing
An enclosed space, usually partly or wholly insulated and sometimes refrigerated, in a fishing vessel or factory ship for chilled storage of the catch.
Fish tester
Fishing; Fish processing
The name given to an electronic instrument manufactured by Intelectron GmbH, Hamburg, for determining the freshness of fish. The measuring head consisted of a pair of electrodes attached to arms of a ...
Flavour/odour
Fishing; Fish processing
The sensory experience perceived by assessing foods in the mouth, other than the experience of texture. It is a combination of odour assessed in the nose from vapours passing through the back of the ...
