fish processing

Introduction
Characteristics of fish
- Structure of skeletal muscles
- Nutrient composition
  - Proteins
  - Fat
  - Vitamins and minerals
- Microbiology
Handling of harvested fish
- Chilling
- Preprocessing
Final processing of fish
- Heating
  - Cooking
  - Canning
- Freezing
  - Immediate cooling
  - Rapid freezing
  - Cold storage
- Controlling water activity
  - Drying
  - Curing
  - Smoking
- Irradiating
Total utilization of raw materials
- Surimi
- Minced fish flesh

References & Edit History Related Topics

Images & Videos

Listen to a Maine Fish-Steak Canning Company Worker Discuss Rates and Wages

Related Questions

How can excessive heating reduce the nutritional value of fish?
How did Clarence Birdseye's quick-freezing methods change fish preservation?
How did traditional smoking preserve fish?
How does canning preserve fish for several years?
How does drying fish prevent spoilage?
How does hard-cure salting differ from ordinary dry salting?
How does ice slow spoilage in harvested fish?
How does pickle-curing preserve herring and other fatty fish?
How does refrigerated seawater cool harvested fish?
How does salt-curing preserve fish?
How is discarded fish material sometimes used after preprocessing?
What happens during the constant-rate stage of fish drying?
What happens during the falling-rate stage of fish drying?
What preprocessing steps are completed before fish receives final processing?
Which fish-preservation methods were used by ancient Mediterranean peoples?
Which freshwater fish species are important in commercial fish processing?
Which parts of a fish are removed during butchering?
Which radiation sources can be used to irradiate seafood?
Which seafood animals are included in fish processing besides finfish?
Why are fatty fish such as herring suited to pickle-curing?
Why are fish inspected washed sorted and graded before final processing?
Why are fish sealed in airtight containers before canning?
Why can thawed fish become dry and tasteless after slow freezing?
Why do many modern smoked fish products have a short shelf life?
Why does smoked fish develop a glossy surface during drying?
Why is brine drained during dry salting of fish?
Why is dry-salted fish widely used in warm humid places with limited refrigeration?
Why is hardwood preferred over softwood for smoking fish?
Why is refrigerated seawater holding limited for fish intended for fresh or frozen markets?
Why must fish cooking time be carefully controlled?
Why must fish pass quickly through the temperature range where ice crystals form most easily?
Why must harvested fish be chilled immediately after capture?

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External Websites

Central Institute of Fisheries Technology - Fish Processing and Preservation Technologies: An Overview

fish processing

food preservation

Written by

George M. Pigott

Professor and Director, Institute for Food Science and Technology, University of Washington, Seattle. Author of Production of Fish Oil and others.

George M. PigottAll

Fact-checked by

Britannica Editors

Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree....

Britannica Editors

History

fish processing, preparation of seafood and freshwater fish for human consumption. The word fish is commonly used to describe all forms of edible finfish, mollusks (e.g., clams and oysters), and crustaceans (e.g., crabs and lobsters) that inhabit an aquatic environment. Fish from the marine and freshwater bodies of the world have been a major source of food for humankind since before recorded history. Harvesting wild fish from fresh and marine waters and raising cultured fish...

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