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The term fish processing 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. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether ...
A fish factory, also known as a fish plant or fish processing facility, is a facility in which fish processing is performed. They are commonly located near bodies of water but can be located inland and on fishing vessels. The availability and variety of fish influences the scale of fish factories and the processing methods they utilize.
According to the Food and Agriculture Organization (FAO), a total of 156.2 million tons of fish, crustaceans, molluscs, and other aquatic animals were captured in 2011. This is a sum of 93.5 million tons of wild animals and 62.7 million tons of farmed animals. 56.8% of this total was freshwater fish, 6.4% diadromous fish, and 3.2% marine fish, with the remainder being molluscs, crustaceans ...
Exsanguination without stunning is a process in which fish are taken up from water, held still, and cut so as to cause bleeding. According to references in Yue, [107] this can leave fish writhing for an average of four minutes, and some catfish still responded to noxious stimuli after more than 15 minutes.
Fish caught to make fishmeal and oil currently represent one-third of the global fish harvest. [93] Nutrient loading and carrying capacity: Excess food and fish waste in the water have the potential to increase the levels of nutrients in the water. This can cause the growth of algae, which consumes oxygen that is meant for other plant and ...
All fish species have a preferred temperature above and below which that fish will experience negative health effects and eventually death. Warm water species such as Tilapia and Barramundi prefer 24 °C water or warmer, where as cold water species such as trout and salmon prefer water temperature below 16 °C. Temperature also plays an ...
The water activity, a w, in a fish is defined as the ratio of the water vapour pressure in the flesh of the fish to the vapour pressure of pure water at the same temperature and pressure. It ranges between 0 and 1, and is a parameter that measures how available the water is in the flesh of the fish.
The most effective organic pesticide is Neem oil, but only in small quantities to minimize spill over fish's water. [citation needed]. Commercialization of aquaponics is often stalled by bottlenecks in pest and disease management. The use of chemical control methods is highly complicated for all systems.