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The aquaculture of salmonids is the farming and harvesting of salmonid fish under controlled conditions for both commercial and recreational purposes. Salmonids (particularly salmon and rainbow trout), along with carp and tilapia, are the three most important fish groups in aquaculture. [2]
The United States is the world's largest exporter of turkey and related products. Nearly 361,884 metric tons (MT) of turkey meat have been exported in 2012. In comparison with 2011, the industry had experienced 14% growth. In 2013, the turkey products were valued at nearly $678.9 million, a 13% increase from 2012.
Salmonidae (/ s æ l ˈ m ɒ n ɪ d iː /, lit. ' salmon-like ' ) is a family of ray-finned fish that constitutes the only currently extant family in the order Salmoniformes ( / s æ l ˈ m ɒ n ɪ f ɔːr m iː z / , lit. "salmon-shaped"), consisting of 11 extant genera and over 200 species collectively known as " salmonids " or " salmonoids ".
The two main processing techniques for salmon jerky are wet-brining and dry salting. In both cases the salmon is trimmed into narrow slices and then stored cold for less than one day. After being skinned and frozen, if the fish is to undergo the brining method it will require an additional step in which the salmon is left soaking in wet brine ...
Last year, separate salmonella outbreaks linked to cucumbers and eggs sickened more than 200 people in dozens of states, while listeria outbreaks linked to ready-to-eat meat and poultry products ...
As a curiosity, recently a number of cold smoked meat products branded "balyk" appeared in Russia. Traditionally, sturgeon balyk has been considered the most fine and tender one, sought and praised by gourmets. At the same time, the tender flesh of sturgeon is more susceptible to growth of Clostridium botulinum bacteria.
Have no fear meat-eaters, we've gathered the best and worst meats you can find so you'll be better prepared for dinner. Check out the slideshow above for the 10 best and worst meats to eat. More food:
Salmon is a common food fish classified as an oily fish [1] with a rich content of protein and omega-3 fatty acids. [2] Norway is a major producer of farmed and wild salmon, accounting for more than 50% of global salmon production.