Fish processing

Fish processing

Industry: Fishing

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Fish processing

Blackberry odour

Fishing; Fish processing

An unpleasant, sulphide odour (sometimes described as paraffin-like or gunpowder) found occasionally in some species of fish. The odour is due to the presence in the flesh of the fish of ...

(1) A black discoloration found in canned fish and shellfish. Caused by defects in the plating or lacquering of the insides of steel cans such that sulphides present in the product can interact with ...

Bleaching

Fishing; Fish processing

The loss of colour from the skin of fish that is then referred to as bleached. It occurs in fish stored in water or seawater, in water thawing, or when the fish have been stored in melting ice for a ...

Bleached

Fishing; Fish processing

Bleeding

Fishing; Fish processing

Removing the blood from fish soon after capture on the fishing vessel or after harvesting at the fish farm. Recommended for white fleshed fish to avoid blood spots and blood discoloration in the ...

Blood spots

Fishing; Fish processing

Superficial red blood marks on fish, especially noticeable on white fish and salmon fillets, which should be readily removed by washing.

Blown

Fishing; Fish processing

May refer to a filled can after heat processing that has swollen ends and is indicative of spoilage of the contents (see canning), or it may refer to a fish oil that has been slightly oxidised by ...