Fish processing

Fish processing

Contributors in Fish processing

Fish processing

Usually refers to composite foods intended for catering outlets, e.g. Fish or shellfish with vegetables and sauce, sealed in a vacuum pack and pasteurised. These products are often given an extended ...

species identification

Fishing; Fish processing

Determination of the species of a fish or part of a fish to establish its authenticity. Identification might be required to support enforcement of regulations, for example restrictions on fishing for ...

splitting

Fishing; Fish processing

Production of a split fish by cutting (by hand or by machine) partly through a gutted fish along its length from throat to vent or tail and laying it open to expose some or all of the backbone prior ...

spoilage

Fishing; Fish processing

The process of rendering a stored food unfit for consumption, particularly by the action of microorganisms such as bacteria, moulds, and yeasts. The spoilage process in fish and shellfish produces ...

springer

Fishing; Fish processing

A can of fish with a bulging end that when pushed back in causes the other end to bulge. It must be rejected. The effect can be due to insufficient vacuum in the can, microbiological spoilage ...

staphylococcus aureus

Fishing; Fish processing

Species of food poisoning bacteria. Widely distributed on human skin, hair and in the nose and throat of healthy people, and the cause of boils and a variety of skin and wound infections. It can ...