Fish processing
Jump to navigation
Jump to search
Fish processing
Fish processing (/fɪʃ prəˈsɛsɪŋ/) refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer.
Etymology
The term "fish processing" is derived from the English words "fish", which is of Germanic origin, and "processing", which comes from the Latin word 'processus', meaning 'advancement or progression'.
Related terms
- Fishery: An entity engaged in raising or harvesting fish.
- Aquaculture: The farming of fish, crustaceans, molluscs, aquatic plants, algae, and other organisms.
- Canning: A method of preserving food in which the food contents are processed and sealed in an airtight container.
- Fish fillet: A flat piece of fish with all bones removed.
- Fish meal: A commercial product made from both whole fish and the bones and offal from processed fish.
- Fish oil: Oil derived from the tissues of oily fish.
- Fish sauce: A condiment made from fish coated in salt and fermented from weeks to up to two years.
- Fish smoking: The process of flavoring, cooking, or preserving fish by exposing it to smoke from burning or smoldering plant materials, usually wood.
- Fish farming: The principal form of aquaculture, while other methods may fall under mariculture.
See also
External links
- Medical encyclopedia article on Fish processing
- Wikipedia's article - Fish processing
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski