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Download Fish: Handling and Processing epub book
ISBN:0114917418
Author: Dept.offor Scotland Agriculture & Fish.
ISBN13: 978-0114917418
Title: Fish: Handling and Processing
Format: azw docx docx azw
ePUB size: 1315 kb
FB2 size: 1663 kb
DJVU size: 1758 kb
Language: English
Category: Agricultural Sciences
Publisher: Stationery Office Books; 2nd edition (June 1982)
Pages: 200

Fish: Handling and Processing by Dept.offor Scotland Agriculture & Fish.



Handling wet fish on shore. The catches of British fishing vessels are normally auctioned to fish processing firms at the fishing ports. Most of the large ports are on the east coast, including the three biggest. Hull, Grimsby and Aberdeen. Covered quayside markets are provided at almost all the ports, and merchants’ premises are usually adjacent to, or a short distance from, the markets. Some herring are pickle cured, particularly in north-east Scotland and the Shetlands, although this export trade is a mere shadow of what it was earlier this century. The whole herring, having been lightly sprinkled with salt while awaiting processing, are first gibbed by hand or machine, that is the gills, long gut and stomach are removed.

Fish handling and processing. The fish processing industry is very widespread and quite varied in terms of types of operation, scales of production and outputs. The species of fish processed include cod, tuna, herring, mackerel, pollock, hake,haddock, salmon, anchovy and pilchards. In general, fish processing operations are located close to commercial fishing areas. However in some cases catches may be transported long distances or exported for processing

Fish preservation and processing. V. Department of Food science and Technology. Michael Okpara University of Agriculture, Umudike. CHAPTER 1. INTRODUCTION. Fish preservation and processing is a very important aspect of the fisheries. Normally the fish farms or other fish capturing sites are located far off from the. market place and there is chance of fish decomposition and the uncertainties of their.

Department of Agriculture and Fisheries for Scotland. Combine/separate works. for Scotland Agriculture & Dept. is currently considered a "single author. If one or more works are by a distinct, homonymous authors, go ahead and split the author. is composed of 1 name.

Fish processing in Scotland - Free download as PDF File . df) or read online for free. 3 handling and correct chilling and storage of fish and shellfish, but also testing for contaminants, allowable additives and preservatives, quality control, traceability, packaging, classifying, labelling, transportation; the maintenance and cleaning of equipment used in their processing, the cleaning of premises, the discharge of effluent, and factory design and layout. The top ranked choice of industry, with an average of . out of 5, was engineering, followed by agriculture, health care, food processing and information technology (equal second with an average of . ). In view of the perception that both engineering and food processing suffer from a poor image, this is unexpected.

The fish processing industry is very widespread and quite varied in terms of types of operation, scales of production and outputs. The species of fish processed include cod, tuna, herring, mackerel, pollock, hake, haddock, salmon, anchovy and pilchards. In some regions of the world, where large sea fleets operate, processing can also take place on board fishing vessels. For some sea fleets, 100% utilisation of the catch may be required by legislation. This means that the entire processing operation, including fish meal and oil production for offal and fish waste, takes place on board the fishing vessels. Some sectors of the industry are very seasonal. Salmon processing, for example, may operate fewer than 100 days per year during the salmon harvesting season.

Fish handling and preservation can be carried out on board of the fishing vessel or on land. The first pre-processing stages for whole fish include some stages . bleeding, gutting, icing and freezing. Some fish species can be bled and gutted on board, but this work can take much time and some fish species are only primarily washed and put into boxes or tubs with ice and stored in the hold of the vessel (Kelman 1992). Figure 5: Flow chart for handling of fish and processing in a typical trawler in Iceland catching mainly cod and haddock. UNU-Fisheries Training Programme.