Fish processing

Fish processing

Industry: Fishing

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Fish processing

ripening

Fishing; Fish processing

Ripening or maturing of small fatty species such as anchovy and herring with salt, sugar, and sometimes spices, in barrels, in order to obtain characteristic changes in texture and flavour, is a ...

ropy brine

Fishing; Fish processing

A defect in pickling brines that contain sugars. Bacteria can convert the sugars to a polysaccharide giving a stringy, slimy consistency to the brine.

roundfish

Fishing; Fish processing

Refers to a whole, ungutted fish (also known as a rounder), or to fish that have a roughly round cross section of the body, such as cod (Gadus morhua), as compared with a flatfish such as plaice ...

salmonella

Fishing; Fish processing

A genus of Gram negative, carbohydrate fermenting, non-spore forming bacteria of faecal origin. They can survive and may grow well in factory environments. The majority of strains are regarded as ...

Defined chemically, salts are ionic compounds in which the cation comes from a base and the anion comes from an acid, e.g. Sodium chloride, calcium chloride. Solutions of these salts, or brines, are ...

salt-boiled fish

Fishing; Fish processing

Cooking in brine may be used as a preliminary treatment before further processing, such as canning, or for the initial handling of some crustaceans such as shrimp by boiling in sea water. In ...

salt concentration

Fishing; Fish processing

For food safety reasons, particularly to consider the potential growth of pathogenic microorganisms in smoked fish products intended to be eaten without further cooking, it is important to know the ...