Fish processing

Fish processing

Contributors in Fish processing

Fish processing

Removal of moisture by evaporation from fish, originally as a means of curing for preservation. Natural drying in the sun and wind, or drying over wood fires, were the principal traditional means of ...

Dry salting

Fishing; Fish processing

Embedding whole fish, gutted fish, gibbed fish, split fish, fillets or sides in solid salt for salt curing, or as an alternative to brining before smoking.

Dun

Fishing; Fish processing

The brownish discoloration of dried salted fish caused by caused by moulds, especially Sporendonema spp.

Dye

Fishing; Fish processing

Permitted colours satisfying the criteria for purity for food use, that can be used only as specified in the food additives legislation of different countries. In the case of some smoked fish, the ...

Earthy

Fishing; Fish processing

Sometimes present in freshwater and brackish water fish and crustacean shellfish in both natural and farmed environments. The causative chemicals have been shown to be geosmin and 2-methylisoborneol ...

Muddy odours, flavours taints

Fishing; Fish processing

Control chart

Fishing; Fish processing

The term is sometimes expanded to Shewart control chart in recognition of the originator, W. A. Shewart, of this system for quality control. Control charts are used to monitor the performance of ...