9 Terms
Contributors in Fish processing
Fish processing
fat
Fishing; Fish processing
A component of foods. Fats are mixtures of components and are operationally defined as the fraction of the food that is soluble in organic solvents such as ether, hexane, chloroform. The amount of ...
fatty acids
Fishing; Fish processing
Chemically, a class of aliphatic compounds containing a carboxyl group. The fatty acids in foods or derived from fats are monocarboxylic acids of the general formula R•COOH where R is an unbranched ...
fatty fish
Fishing; Fish processing
Fish in which the main reserves of fat are in the body tissues, e.g. Herring (Clupea harengus). Fatty fish with a seasonally low fat content may be referred to as lean fish or spent fish. See White ...
fermenting
Fishing; Fish processing
Refers usually to the enzymic liquefaction of fish, small crustaceans and squid to produce edible sauces or soft pastes particularly in Asian countries. In southeast Asia, these sauces are be made ...
fermented fish
Fishing; Fish processing
Refers usually to the enzymic liquefaction of fish, small crustaceans and squid to produce edible sauces or soft pastes particularly in Asian countries. In southeast Asia, these sauces are be made ...
filleting and fillet
Fishing; Fish processing
Cutting by hand or by machine, roughly parallel with the backbone, a strip or slice of largely boneless flesh from along the length of a fish to produce from one side of the fish a fillet or, more ...
firmness
Fishing; Fish processing
The property of not yielding easily to pressure. It can be assessed by the fingers, for example, when assessing the quality of raw fish, or in the mouth when assessing cooked fish. A component of ...
