10 Terms
Contributors in Fish processing
Fish processing
blackening
Fishing; Fish processing
(1) A black discoloration found in canned fish and shellfish. Caused by defects in the plating or lacquering of the insides of steel cans such that sulphides present in the product can interact with ...
bleaching
Fishing; Fish processing
The loss of colour from the skin of fish that is then referred to as bleached. It occurs in fish stored in water or seawater, in water thawing, or when the fish have been stored in melting ice for a ...
bleached
Fishing; Fish processing
The loss of colour from the skin of fish that is then referred to as bleached. It occurs in fish stored in water or seawater, in water thawing, or when the fish have been stored in melting ice for a ...
bleeding
Fishing; Fish processing
Removing the blood from fish soon after capture on the fishing vessel or after harvesting at the fish farm. Recommended for white fleshed fish to avoid blood spots and blood discoloration in the ...
blood spots
Fishing; Fish processing
Superficial red blood marks on fish, especially noticeable on white fish and salmon fillets, which should be readily removed by washing.
blown
Fishing; Fish processing
May refer to a filled can after heat processing that has swollen ends and is indicative of spoilage of the contents (see canning), or it may refer to a fish oil that has been slightly oxidised by ...
blueing
Fishing; Fish processing
A blue discoloration, or blueing, sometimes occurs during the canning of crab, and the processing of abalone.
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10 Terms
