Fish processing

Fish processing

Contributors in Fish processing

Fish processing

Wood from deciduous trees, especially oak, that when burned produces smoke that imparts a more desirable flavour to fish than softwood. Oak is generally regarded as producing an excellent flavour but ...

Hazard analysis critical control point (HACCP)

Fishing; Fish processing

A management system for eliminating, or at least, considerably reducing, the likelihood that unsafe products will be produced in a food handling or processing operation. The system seeks to analyse ...

Heading

Fishing; Fish processing

Removal of the head by hand or by machine to give a headed, headless or beheaded fish. Various machines are available designed to behead specific species of fish either as a single operation or as ...

Iodoform odour

Fishing; Fish processing

A slightly irritating odour similar to that of iodoform. It is detected occasionally in vertebrate fish and in crustaceans, more often in the latter. It is typically confined to particular fishing ...

J-cutting

Fishing; Fish processing

An alternative to V-cutting. A simpler, but more extravagant way of cutting out most or all of the pin bones. A cut (the J-cut) is made through the skinned fillet from the neck end of the fillet, ...

Jelly condition

Fishing; Fish processing

A defect in the texture of fish muscle. The muscle has a translucent appearance, and the texture to the feel is soft and gelatinous. The cooked muscle has a soft texture. The jelly condition is ...

K-value

Fishing; Fish processing

An chemical index used as a measure of the freshness of fish. Adenosine triphosphate (ATP) present in fish muscle is converted on the death of the animal though a sequence of intermediates to ...