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Fishing
The activity of catching fishing, whether for private or commercial purposes.
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Fishing > Fish processing 
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, ...
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 ...
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 ...
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. ...
sweating
Fishing; Fish processing
Moisture exuding from the interior to the surface of a fish while cooling after smoking. If it is packed while still hot, a moist product is produced that encourages the growth of ...
tail
Fishing; Fish processing
The abdomen or hinder part of the body of crustaceans containing the edible tail meat.
taint
Fishing; Fish processing
An odour or flavour foreign to a product. The distinguishing feature of a taint, as distinct from off-flavour/ odour, is that the chemical responsible for the taint is not ...
Sub-categories
- Fish farming (2098)
- Fish processing (4888)
- Fishing tools (101)
- Freshwater (405)
- Marine fishery (7606)