Processing of fish deals with 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. Although the term refers specifically...
Whole fish stays fresher, longer than the filleted fish at the fish monger’s iced counter. Fish that are harvested from the water is naturally covered with bacteria. Once the fish is scaled and filleted, these bacteria are transferred onto the muscle meat. Then, this contributes to quicker spoilage.
The advantages of smoking fish are manifold. Fish smoking prolongs shelf life, enhances flavor, and increases utilization in soups and sauces. It reduces waste at times of bumper catches and permits storage for the lean season.
Handling your catch of the day begins with cleaning, and icing or freezing the fish as soon as possible. The four most popular methods of fish preservation are freezing, canning, smoking and pickling.
Poultry production is big business throughout the world. It is also a highly competitive industry and feed suppliers, producers, processors, manufacturers of equipment etc. have all appreciated the economies of scale and gone on to develop bigger and more automated...