Fish processing

Fish processing

Industry: Fishing

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Fish processing

Marinating

Fishing; Fish processing

The preparation of marinades, typically involves the preservation of fish by treatment with solutions of dilute acid (usually acetic acid or vinegar) and salt, a process that gives the fish a ...

Bulk stowage

Fishing; Fish processing

Storing loose whole fish intermixed with ice, in layers, typically 40 to 50 cm deep, especially in the fish room of a fishing vessel.

Canning

Fishing; Fish processing

A means of obtaining long-term microbiological stability for non-dried foods without the use of refrigeration, by prolonged heating in hermetically sealed containers, such as cans or retortable ...

An orange red pigment chemically related to astaxanthin that can be incorporated in feeds for salmonids to impart a red colour in the flesh. The colour imparted to the flesh is not identical to that ...

Carbon dioxide

Fishing; Fish processing

Colourless gas, heavier than air, having a slight smell and used in liquid or in solid form (dry ice) as a refrigerant. Dry ice sublimes at a temperature of -78°C and may be used to maintain a low ...

Case hardening

Fishing; Fish processing

Undesirable surface hardening of fish due to drying too quickly during the initial stages that prevents adequate drying of the inner layers of fish. If too high a temperature and/or airspeed is used ...