Fish processing

Fish processing

Industry: Fishing

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Fish processing

fish content

Fishing; Fish processing

The amount of the fish component of a composite dish or product containing fish. Usually expressed as a percentage. Fish content is usually referred back to the amount of raw fish used in the ...

Rectilinear or cuboidal portion (blank), typically 18 g in weight with a length at least three times the breadth, usually cut automatically after tempering from a regular block of frozen fish flesh, ...

fish stick

Fishing; Fish processing

fishroom

Fishing; Fish processing

An enclosed space, usually partly or wholly insulated and sometimes refrigerated, in a fishing vessel or factory ship for chilled storage of the catch.

fish tester

Fishing; Fish processing

The name given to an electronic instrument manufactured by Intelectron GmbH, Hamburg, for determining the freshness of fish. The measuring head consisted of a pair of electrodes attached to arms of a ...

flavour/odour

Fishing; Fish processing

The sensory experience perceived by assessing foods in the mouth, other than the experience of texture. It is a combination of odour assessed in the nose from vapours passing through the back of the ...

flavour profile

Fishing; Fish processing

An experimental procedure used in the sensory evaluation of foods. The assessor describes the flavour of a product typically using descriptors from a prepared list of terms, though some systems - ...