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128 relations: Acid, Anabas, Ancient Egypt, Antimicrobial, Aquaculture, Aquaculture in China, Aquatic ecosystem, Artisanal fishing, Atlit Yam, Autolysis (biology), Bacteria, Basal metabolic rate, Before Present, Benzoic acid, Biochemical oxygen demand, Biomass (ecology), Biopreservation, Canning, Catfish, Chemical oxygen demand, Clarence Birdseye, Codex Alimentarius, Cold chain, Commercial fish feed, Computer vision, Controlled atmosphere, Critical control point, Crustacean, Cured fish, Denaturation (food), Disembowelment, Dried and salted cod, Dried fish, Essential oil, European Union, Factory ship, Fermentation in food processing, Fillet (cut), Findhorn, Fish factory, Fish farming, Fish fillet, Fish fillet processor, Fish finger, Fish flake, Fish head, Fish meal, Fish oil, Fish pond, Fish scale, ..., Fishcake, Fishing fleet, Fishing industry, Fishing line, Fishing net, Fishing tackle, Fishing vessel, Food and Agriculture Organization, Food and Drug Administration, Food preservation, Food spoilage, Forage fish, Freeze-drying, Freezing-point depression, Frozen food, Hake, Hazard analysis and critical control points, Holocene, Homogeneity and heterogeneity, Humectant, Hurdle technology, International Organization for Standardization, Jakarta, Kamaboko, Lactobacillales, Lipid peroxidation, List of seafood companies, List of supermarket chains, Live fish trade, Malpe, Marination, Metabolism, Microorganism, Modified atmosphere, Mohanganj Upazila, Municipal solid waste, Nabeul, Neolithic, Nisin, Nitrite, Oily fish, Packing problems, Pallet, PH, Pittenweem, Pollock, Port Eynon, Pumpable ice technology, Reduction potential, Refrigeration, Retort pouch, Roe, Salmon cannery, Salted fish, Salting (food), Scombroid food poisoning, Scrod, Shelf life, Shipping container, Slurry ice, Smoked fish, Smokehouse, Sole (fish), Sorbic acid, Stockfish, Sulfite, Surimi, Transport hub, Trawling, Vacuum packing, Value added, Vincent van Gogh, Walraversijde, Water activity, Water vapor, Whitefish (fisheries term), Wild fisheries, World Health Organization. Expand index (78 more) »
Acid
An acid is a molecule or ion capable of donating a hydron (proton or hydrogen ion H+), or, alternatively, capable of forming a covalent bond with an electron pair (a Lewis acid).
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Anabas
Anabas is a genus of climbing gouramies native to southern and eastern Asia.
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Ancient Egypt
Ancient Egypt was a civilization of ancient Northeastern Africa, concentrated along the lower reaches of the Nile River - geographically Lower Egypt and Upper Egypt, in the place that is now occupied by the countries of Egypt and Sudan.
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Antimicrobial
An antimicrobial is an agent that kills microorganisms or stops their growth.
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Aquaculture
Aquaculture (less commonly spelled aquiculture), also known as aquafarming, is the farming of fish, crustaceans, molluscs, aquatic plants, algae, and other organisms.
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Aquaculture in China
China, with one-fifth of the world's population, accounts for two-thirds of the world's reported aquaculture production.
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Aquatic ecosystem
An aquatic ecosystem is an ecosystem in a body of water.
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Artisanal fishing
Artisanal fishing (or traditional/subsistence fishing) are various small-scale, low-technology, low-capital, fishing practices undertaken by individual fishing households (as opposed to commercial companies).
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Atlit Yam
Atlit Yam is an ancient submerged Neolithic village off the coast of Atlit, Israel.
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Autolysis (biology)
In biology, autolysis, more commonly known as self-digestion, refers to the destruction of a cell through the action of its own enzymes.
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Bacteria
Bacteria (common noun bacteria, singular bacterium) is a type of biological cell.
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Basal metabolic rate
Basal metabolic rate (BMR) is the rate of energy expenditure per unit time by endothermic animals at rest.
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Before Present
Before Present (BP) years is a time scale used mainly in geology and other scientific disciplines to specify when events occurred in the past.
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Benzoic acid
Benzoic acid, C7H6O2 (or C6H5COOH), is a colorless crystalline solid and a simple aromatic carboxylic acid.
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Biochemical oxygen demand
Biochemical Oxygen Demand (BOD, also called Biological Oxygen Demand) is the amount of dissolved oxygen needed (i.e. demanded) by aerobic biological organisms to break down organic material present in a given water sample at certain temperature over a specific time period.
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Biomass (ecology)
Biomass is the mass of living biological organisms in a given area or ecosystem at a given time.
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Biopreservation
Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life.
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Canning
Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container.
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Catfish
Catfish (or catfishes; order Siluriformes or Nematognathi) are a diverse group of ray-finned fish.
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Chemical oxygen demand
In environmental chemistry, the chemical oxygen demand (COD) is an indicative measure of the amount of oxygen that can be consumed by reactions in a measured solution.
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Clarence Birdseye
Clarence Frank Birdseye II (December 9, 1886 – October 7, 1956) was an American inventor, entrepreneur, and naturalist, and is considered to be the founder of the modern frozen food industry.
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Codex Alimentarius
The Codex Alimentarius is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety.
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Cold chain
A cold chain or cool chain is a temperature-controlled supply chain.
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Commercial fish feed
Manufactured feeds are an important part of modern commercial aquaculture, providing the balanced nutrition needed by farmed fish.
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Computer vision
Computer vision is a field that deals with how computers can be made for gaining high-level understanding from digital images or videos.
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Controlled atmosphere
A controlled atmosphere is an agricultural storage method in which the concentrations of oxygen, carbon dioxide and nitrogen, as well as the temperature and humidity of a storage room are regulated.
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Critical control point
Critical Control Point (CCP) is the point where the failure of Standard Operation Procedure (SOP) could cause harm to customers and to the business, or even loss of the business itself.
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Crustacean
Crustaceans (Crustacea) form a large, diverse arthropod taxon which includes such familiar animals as crabs, lobsters, crayfish, shrimp, krill, woodlice, and barnacles.
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Cured fish
Cured fish refers to fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten.
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Denaturation (food)
The word denature is used in two food-related contexts.
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Disembowelment
Disembowelment or evisceration is the removal of some or all of the organs of the gastrointestinal tract (the bowels, or viscera), usually through a horizontal incision made across the abdominal area.
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Dried and salted cod
Dried and salted cod, sometimes referred to simply as salt cod, is cod which has been preserved by drying after salting.
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Dried fish
Fresh fish rapidly deteriorates unless some way can be found to preserve it.
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Essential oil
An essential oil is a concentrated hydrophobic liquid containing volatile (defined as "the tendency of a substance to vaporize") aroma compounds from plants.
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European Union
The European Union (EU) is a political and economic union of EUnum member states that are located primarily in Europe.
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Factory ship
A factory ship, also known as a fish processing vessel, is a large ocean-going vessel with extensive on-board facilities for processing and freezing caught fish or whales.
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Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
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Fillet (cut)
A fillet (or filet) (from the French word filet) is a cut or slice of boneless meat or fish.
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Findhorn
Findhorn (Inbhir Èir or Inbhir Èireann) is a village in Moray, Scotland.
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Fish factory
A fish factory, also called a fish plant, fish processing facility, is a facility where fish processing is performed.
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Fish farming
Fish farming or pisciculture involves raising fish commercially in tanks or enclosures such as fish ponds, usually for food.
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Fish fillet
A fish fillet, from the French word filet meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone.
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Fish fillet processor
A fish fillet processor processes fish into a fillet.
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Fish finger
Fish fingers (British English) or fish sticks (American English), are a processed food made using a whitefish, such as cod, hake, haddock or pollock, which has been battered or breaded.
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Fish flake
A fish flake is a platform built on poles and spread with boughs for drying cod on the foreshore of fishing villages and small coastal towns in Newfoundland and Nordic countries.
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Fish head
Fish heads, either separated or still attached to the rest of the fish, are sometimes used in food dishes, or boiled for fish stock.
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Fish meal
Fish meal, or fishmeal, is a commercial product mostly made from fish that are not generally used for human consumption; a small portion is made from the bones and offal left over from processing fish used for human consumption, while the larger percentage is manufactured from wild-caught, small marine fish; either unmanaged by-catch or sometimes sustainable fish stocks.
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Fish oil
Fish oil is oil derived from the tissues of oily fish.
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Fish pond
A fish pond, or fishpond, is a controlled pond, artificial lake, or reservoir that is stocked with fish and is used in aquaculture for fish farming, or is used for recreational fishing or for ornamental purposes.
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Fish scale
The skin of most fishes is covered with scales, which, in many cases, are animal reflectors or produce animal coloration.
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Fishcake
A fishcake (sometimes written as fish cake) is a food item similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter, and fried.
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Fishing fleet
A fishing fleet is an aggregate of commercial fishing vessels.
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Fishing industry
The fishing industry includes any industry or activity concerned with taking, culturing, processing, preserving, storing, transporting, marketing or selling fish or fish products.
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Fishing line
A fishing line is a cord used or made for angling.
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Fishing net
A fishing net is a net used for fishing.
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Fishing tackle
Fishing tackle is the equipment used by anglers when fishing.
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Fishing vessel
A fishing vessel is a boat or ship used to catch fish in the sea, or on a lake or river.
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Food and Agriculture Organization
The Food and Agriculture Organization of the United Nations (FAO; Organisation des Nations unies pour l'alimentation et l'agriculture, Organizzazione delle Nazioni Unite per l'Alimentazione e l'Agricoltura) is a specialized agency of the United Nations that leads international efforts to defeat hunger.
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Food and Drug Administration
The Food and Drug Administration (FDA or USFDA) is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments.
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Food preservation
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.
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Food spoilage
Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced.
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Forage fish
Forage fish, also called prey fish or bait fish, are small pelagic fish which are preyed on by larger predators for food.
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Freeze-drying
Freeze drying, also known as lyophilisation or cryodessication, is a low temperature dehydration process which involves freezing the product, lowering pressure, then removing the ice by sublimation.
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Freezing-point depression
Freezing-point depression is the decrease of the freezing point of a solvent on addition of a non-volatile solute.
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Frozen food
Freezing food preserves it from the time it is prepared to the time it is eaten.
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Hake
The term hake refers to fish in either of.
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Hazard analysis and critical control points
Hazard Analysis and Critical Control Points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
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Holocene
The Holocene is the current geological epoch.
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Homogeneity and heterogeneity
Homogeneity and heterogeneity are concepts often used in the sciences and statistics relating to the uniformity in a substance or organism.
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Humectant
A humectant is a hygroscopic substance used to keep things moist; it is the opposite of a desiccant because it is wet.
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Hurdle technology
Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled.
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International Organization for Standardization
The International Organization for Standardization (ISO) is an international standard-setting body composed of representatives from various national standards organizations.
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Jakarta
Jakarta, officially the Special Capital Region of Jakarta (Daerah Khusus Ibu Kota Jakarta), is the capital and largest city of Indonesia.
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Kamaboko
is a type of cured surimi, a processed seafood product common in Japanese cuisine.
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Lactobacillales
Lactobacillales or lactic acid bacteria (LAB) are an order of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or coccus-shaped bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella; these belong to the order Lactobacillales.
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Lipid peroxidation
Lipid peroxidation is the oxidative degradation of lipids.
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List of seafood companies
This is a list of seafood companies.
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List of supermarket chains
As of October 2017, this is a list of supermarket chains, past and present, which operate or have branches in more than one country, whether under the parent corporation's name or another name.
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Live fish trade
The live fish trade can refer to the live food fish trade (for human consumption) or to the ornamental fish trade (for aquariums).
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Malpe
Malpe is a natural port about six kilometers to the west of Udupi, Karnataka, India.
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Marination
Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking.
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Metabolism
Metabolism (from μεταβολή metabolē, "change") is the set of life-sustaining chemical transformations within the cells of organisms.
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Microorganism
A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from 6th century BC India and the 1st century BC book On Agriculture by Marcus Terentius Varro. Microbiology, the scientific study of microorganisms, began with their observation under the microscope in the 1670s by Antonie van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera and anthrax. Microorganisms include all unicellular organisms and so are extremely diverse. Of the three domains of life identified by Carl Woese, all of the Archaea and Bacteria are microorganisms. These were previously grouped together in the two domain system as Prokaryotes, the other being the eukaryotes. The third domain Eukaryota includes all multicellular organisms and many unicellular protists and protozoans. Some protists are related to animals and some to green plants. Many of the multicellular organisms are microscopic, namely micro-animals, some fungi and some algae, but these are not discussed here. They live in almost every habitat from the poles to the equator, deserts, geysers, rocks and the deep sea. Some are adapted to extremes such as very hot or very cold conditions, others to high pressure and a few such as Deinococcus radiodurans to high radiation environments. Microorganisms also make up the microbiota found in and on all multicellular organisms. A December 2017 report stated that 3.45 billion year old Australian rocks once contained microorganisms, the earliest direct evidence of life on Earth. Microbes are important in human culture and health in many ways, serving to ferment foods, treat sewage, produce fuel, enzymes and other bioactive compounds. They are essential tools in biology as model organisms and have been put to use in biological warfare and bioterrorism. They are a vital component of fertile soils. In the human body microorganisms make up the human microbiota including the essential gut flora. They are the pathogens responsible for many infectious diseases and as such are the target of hygiene measures.
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Modified atmosphere
Modified atmosphere is the practice of modifying the composition of the internal atmosphere of a package (commonly food packages, drugs, etc.) in order to improve the shelf life.
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Mohanganj Upazila
Mohangonj (মোহনগঞ্জ) is an upazila of Netrakona District in the Mymensingh division of Bangladesh.
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Municipal solid waste
Municipal solid waste (MSW), commonly known as trash or garbage in the United States and rubbish in Britain, is a waste type consisting of everyday items that are discarded by the public.
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Nabeul
Nabeul (نابل) is a coastal town in north-eastern Tunisia, on the south coast near to the Cap Bon peninsula.
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Neolithic
The Neolithic was a period in the development of human technology, beginning about 10,200 BC, according to the ASPRO chronology, in some parts of Western Asia, and later in other parts of the world and ending between 4500 and 2000 BC.
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Nisin
Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative.
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Nitrite
The nitrite ion, which has the chemical formula, is a symmetric anion with equal N–O bond lengths.
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Oily fish
Oily fish have oil in their tissues and in the belly cavity around the gut.
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Packing problems
Packing problems are a class of optimization problems in mathematics that involve attempting to pack objects together into containers.
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Pallet
A pallet, sometimes inaccurately called a skid (a skid has no bottom deck boards), is a flat transport structure that supports goods in a stable fashion while being lifted by a forklift, pallet jack, front loader, work saver, or other jacking device, or a crane.
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PH
In chemistry, pH is a logarithmic scale used to specify the acidity or basicity of an aqueous solution.
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Pittenweem
Pittenweem is a fishing village and civil parish in Fife, on the east coast of Scotland.
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Pollock
Pollock (pronounced) is the common name used for either of the two species of North Atlantic marine fish in the genus Pollachius.
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Port Eynon
Port Eynon (also spelt Port Einon, Porth Einon in Welsh) is a village and community within the City and County of Swansea, Wales, located on the far south tip of the Gower Peninsula within the designated Area of Outstanding Natural Beauty.
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Pumpable ice technology
Pumpable ice (PI) technology is a technology to produce and use fluids or secondary refrigerants, also called coolants, with the viscosity of water or jelly and the cooling capacity of ice.
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Reduction potential
Reduction potential (also known as redox potential, oxidation / reduction potential, ORP, pE, ε, or E_) is a measure of the tendency of a chemical species to acquire electrons and thereby be reduced.
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Refrigeration
Refrigeration is a process of removing heat from a low-temperature reservoir and transferring it to a high-temperature reservoir.
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Retort pouch
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils.
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Roe
Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins.
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Salmon cannery
A salmon cannery is a factory that commercially cans salmon.
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Salted fish
Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating.
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Salting (food)
Salting is the preservation of food with dry edible salt.
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Scombroid food poisoning
Scombroid food poisoning, also known as simple scombroid, is a foodborne illness that typically results from eating spoiled fish.
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Scrod
Scrod or schrod is any of various whitefish, typically filleted young cod or haddock, used as food.
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Shelf life
Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale.
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Shipping container
A shipping container is a container with strength suitable to withstand shipment, storage, and handling.
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Slurry ice
Slurry ice is a phase changing refrigerant made up of millions of ice "micro-crystals" (typically 0.1 to 1 mm in diameter) formed and suspended within a solution of water and a freezing point depressant.
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Smoked fish
Smoked fish is fish that has been cured by smoking.
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Smokehouse
A smokehouse (North American) or smokery (British) is a building where meat or fish is cured with smoke.
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Sole (fish)
Sole is a fish belonging to several families.
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Sorbic acid
Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative.
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Stockfish
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which is called "hjell" in Norway) on the foreshore.
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Sulfite
Sulfites or sulphites are compounds that contain the sulfite ion (or the sulfate(IV) ion, from its correct systematic name),.
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Surimi
refers to a paste made from fish or other meat.
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Transport hub
A transport hub (also transport interchange) is a place where passengers and cargo are exchanged between vehicles or between transport modes.
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Trawling
Trawling is a method of fishing that involves pulling a fishing net through the water behind one or more boats.
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Vacuum packing
Vacuum packing is a method of packaging that removes air from the package prior to sealing.
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Value added
In business, the difference between the sale price and the production cost of a product is the unit profit.
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Vincent van Gogh
Vincent Willem van Gogh (30 March 185329 July 1890) was a Dutch Post-Impressionist painter who is among the most famous and influential figures in the history of Western art.
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Walraversijde
Walraversijde is an abandoned medieval fishing village on the Belgian coast, near Ostend.
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Water activity
Water activity or aw is the partial vapor pressure of water in a substance divided by the standard state partial vapor pressure of water.
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Water vapor
No description.
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Whitefish (fisheries term)
Whitefish or white fish is a fisheries term for several species of demersal fish with fins, particularly Atlantic cod (Gadus morhua), Caspian kutum (Rutilus kutum), whiting (Merluccius bilinearis), and haddock (Melanogrammus aeglefinus), but also hake (Urophycis), pollock (Pollachius), or others.
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Wild fisheries
A fishery is an area with an associated fish or aquatic population which is harvested for its commercial value.
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World Health Organization
The World Health Organization (WHO; French: Organisation mondiale de la santé) is a specialized agency of the United Nations that is concerned with international public health.
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References
[1] https://en.wikipedia.org/wiki/Fish_processing
