9 Terms
Contributors in Fish processing
Fish processing
Springer
Fishing; Fish processing
A can of fish with a bulging end that when pushed back in causes the other end to bulge. It must be rejected. The effect can be due to insufficient vacuum in the can, microbiological spoilage ...
Staphylococcus aureus
Fishing; Fish processing
Species of food poisoning bacteria. Widely distributed on human skin, hair and in the nose and throat of healthy people, and the cause of boils and a variety of skin and wound infections. It can ...
Steak
Fishing; Fish processing
A slice of varying thickness cut from across a fish at right angles to, and including a piece of, the backbone.
Sterilisation
Fishing; Fish processing
Process of making an environment or a product sterile, or nearly so, usually by the use of a chemical sterilizer, a chemical agent that kills living micro-organisms (disinfectant, sanitizer, ...
Stockfish
Fishing; Fish processing
A traditional dried cod (Gadus morhua) product in Iceland and Norway. Traditionally, it is made by hanging up headless cod in the open air, often for 6 weeks or more, until dry and hard, and the ...
Struvite
Fishing; Fish processing
Crystals of calcium or magnesium ammonium phosphate occasionally found in canned fish and shellfish, especially in salmon, tuna, mackerel and crustacean meat, and sometimes in chilled or frozen, ...
Superchilling
Fishing; Fish processing
Reducing the temperature of fish to just below -1. 5°C and maintaining this temperature under closely controlled conditions to extend the storage life of the fish for a few days. The most beneficial ...
