fish processing - wikipedia, the free encyclopedia

8/3/2019 Fish Processing - Wikipedia, The Free Encyclopedia

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h processing - Wikipedia, the free encyclopedia

p://en.wikipedia.org/wiki/Fish_processing[16/12/2011 06:51:44 p.m.]

Fish processingFrom Wikipedia, the free encyclopedia

The termf i sh p roces s ing refers to theprocesses associated with fish and fishproducts between the time fish arecaught or harvested, and the time thefinal product is delivered to the customer.Although the term refers specifically tofish, in practice it is extended to coverany aquatic organisms harvested forcommercial purposes, whether caught inwild fisheriesor harvested from

aquacultureor fish farming.Larger fish processing companies oftenoperate their ownfishing fleetsor farmingoperations. The products of thefishindustry are usually sold togrocery chainsor to intermediaries. Fish are highlyperishable. A central concern of fishprocessing is to prevent fish fromdeteriorating, and this remains anunderlying concern during other processing operations.Fish processing can be subdivided into fish handling, which is the preliminary processing of rawfish, and the manufacture of fish products. Another natural subdivision is into primary processing

involved in the filleting and freezing of fresh fish for onward distribution to fresh fish retail andcatering outlets, and the secondary processing that produces chilled, frozen and canned productsfor the retail and catering trades.[1 ]

There is evidence humans have been processing fish since the earlyHolocene.[2 ] These days,fish processing is undertaken byartisan fishermen, on board fishing or fish processing vessels,and at fish processing plants.

Co n te n t s [hide]1 Overview2 Handling the catch

2.1 Handling live fish3 Preservation

3.1 Control of temperature3.2 Control of water activity3.3 Physical control of microbial loads3.4 Chemical control of microbial loads3.5 Control of the oxygen reduction potential3.6 Combined techniques

4 Automated processes5 Waste management6 Transport

7 Quality and safety8 Final products8.1 Value addition

9 History10 See also

Humans have been processing fish sinceneolithic times.This 16th century fish stall shows many traditional fishproducts.

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11 Notes12 References13 External links

Fish is a highly perishable food which needs properhandling and preservation if it is to have a long shelflife and retain a desirable quality and nutritionalvalue.[3 ] The central concern of fish processing is toprevent fish from deteriorating. The most obviousmethod for preserving the quality of fish is tokeepthem aliveuntil they are ready for cooking and eating.For thousands of years, China achieved this throughthe aquaculture ofcarp. Other methods used topreserve fish and fish products include[4 ]

the control of temperature using ice, refrigeration orfreezingthe control ofwater activityby drying, salting,smokingor freeze-dryingthe physical control ofmicrobialloads through microwave heating or ionizing irradiationthe chemical control of microbial loads by adding acidsoxygen deprivation, such asvacuum packing.

Usually more than one of these methods is used. When chilled or frozen fish or fish products aretransported by road, rail, sea or air, thecold chainmust be maintained. This requires insulatedcontainers or transport vehicles and adequate refrigeration. Modernshipping containers cancombine refrigeration with a controlled atmosphere.[4 ]

Fish processing is also concerned with proper waste management and with adding value to fishproducts. There is an increasing demand for ready to eat fish products, or products that don'tneed much preparation.[4 ]

When fish are captured or harvested for commercialpurposes, they need some preprocessing so they canbe delivered to the next part of the marketing chain ina fresh and undamaged condition. This means, forexample, that fish caught by afishing vesselneedhandling so they can be stored safely until the boatlands the fish on shore. Typical handling processesare[3 ]

transferring the catch from thefishing gear(such asa trawl, net or fishing line) to the fishing vesselholding the catch before further handlingsorting and gradingbleeding, gutting and washingchillingstoring the chilled fishunloading, or landing the fish when the fishingvessel returns to port

The number and order in which these operations areundertaken varies with the fish species and the type offishing gear used to catch it, as well as how large the fishing vessel is and how long it is at sea,and the nature of the market it is supplying.[3 ] Catch processing operations can be manual orautomated. The equipment and procedures in modernindustrial fisheries are designed to reducethe rough handling of fish, heavy manual lifting and unsuitable working positions which mightresult in injuries.[3 ]

[edit]Overview

Tuna under the knife

[edit]Handling the catch

Cleaning fish, 1887. ByJohn GeorgeBrown.
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Main article: Live fish trade

An alternative, and obvious way of keeping fish fresh is to keep them alive until they are deliveredto the buyer or ready to be eaten. This is a common practice worldwide. Typically, the fish areplaced in a container with clean water, and dead, damaged or sick fish are removed. The watertemperature is then lowered and the fish are starved to reduce theirmetabolic rate. Thisdecreases fouling of water with metabolic products (ammonia, nitrite and carbon dioxide) that

become toxic and make it difficult for the fish to extract oxygen.[3 ]

Fish can be kept alive in floating cages, wells andfish ponds. In aquaculture, holding basins areused where the water is continuously filtered and its temperature and oxygen level are controlled.In China, floating cages are constructed in rivers out of palm woven baskets, while in SouthAmerica simple fish yards are built in the backwaters of rivers. Live fish can be transported bymethods which range from simpleartisanal methods where fish are placed in plastic bags with anoxygenated atmosphere, to sophisticated systems which use trucks that filter and recycle thewater, and add oxygen and regulate temperature.[3 ]

Preservationtechniques are needed to prevent fishspoilage and lengthenshelf life. They are

designed to inhibit the activity of spoilagebacteria and the metabolicchanges that result in theloss of fish quality.Spoilage bacteria are the specific bacteria that produce the unpleasant odoursand flavours associated with spoiled fish. Fish normally host many bacteria that are not spoilagebacteria, and most of the bacteria present on spoiled fish played no role in the spoilage.[5 ] Toflourish, bacteria need the right temperature, sufficient water and oxygen, and surroundings thatare not too acidic. Preservation techniques work by interrupting one or more of these needs.Preservation techniques can be classified as follows.[6 ]

See also: Refrigerating and Freezing (food)

If the temperature is decreased, the metabolic activityin the fish frommicrobialor autolyticprocesses can bereduced or stopped. This is achieved byrefrigerationwhere the temperature is dropped to about 0 C, orfreezingwhere the temperature is dropped below -18C. On fishing vessels, the fish are refrigeratedmechanically by circulating cold air or by packing thefish in boxes with ice.Forage fish, which are oftencaught in large numbers, are usually chilled withrefrigerated or chilled seawater. Once chilled or frozen,the fish need further cooling to maintain the lowtemperature. There are key issues with fish cold storedesign and management, such as how large and

energy efficient they are, and the way they areinsulated andpalletized.[6 ]

An effective method of preserving the freshness of fish is to chill with ice by distributing iceuniformly around the fish. It is a safe cooling method that keeps the fish moist and in an easilystored form suitable for transport. It has become widely used since the development ofmechanicalrefrigeration, which makes ice easy and cheap to produce. Ice is produced in variousshapes; crushed ice and ice flakes, plates, tubes and blocks are commonly used to cool fish.[3 ]Particularly effective isslurry ice, made from micro crystals of ice formed and suspended within asolution of water and afreezing point depressant, such as common salt.[7 ]

A more recent development ispumpable ice technology. Pumpable ice flows like water, andbecause it is homogeneous, it cools fish faster than fresh water solid ice methods and eliminates

freeze burns. It complies withHACCP and ISO food safety and public health standards. Finally, ituses less energy than conventional fresh water solid ice technologies.[8][9]

[edit]Han d l in g l iv e f i sh

[edit]Preservation

[edit]Co n t ro l o f t em p era tu re

Ice preserves fish and extends shelf lifeby lowering the temperature
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See also: Dried fish , Salted fish , and Smoked fish

The water activity, aw, in a fish is defined as the ratio of thewater vapourpressure in the flesh ofthe fish to the vapour pressure of pure water at the same temperature and pressure. It rangesbetween 0 and 1, and is a parameter that measures how available the water is in the flesh of thefish. Available water is necessary for the microbial and enzymatic reactions involved in spoilage.There are a number of techniques that have been or are used to tie up the available water orremove it by reducing the aw. Traditionally, techniques such asdrying, salting and smokinghavebeen used, and have been used for thousands of years. These techniques can be very simple,for example, by using solar drying. In more recent times,freeze-drying, water bindinghumectants, and fully automated equipment with temperature and humidity control have beenadded. Often a combination of these techniques is used.[6 ]

Fish packed in ice Fish chilling withslurry ice. Fish cooling bypumpableice

Loading blocks of factory-made ice from a truck toan "ice depot" boat

Ice manufactured in thisice house is delivereddown the Archimedesscrew into the ice hold onthe boat, Pittenweem

[edit]Co n t r o l o f w a t e r a c t i v it y

Women drying fish, 1971 Dry fish market atMohanganj

Dryingstockfish in Iceland
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Heat or ionizing irradiation can be used to kill thebacteria that cause decomposition. Heat is applied bycooking, blanching or microwave heating in a mannerthat pasteurizes or sterilizes fish products. Cooking orpasteurizing does not completely inactivatemicroorganisms and may need to be followed withrefrigeration to preserve fish products and increasetheir shelf life. Sterilised products are stable at ambienttemperatures up to 40C, but to ensure they remainsterilized they need packaging inmetal cans orretortable pouchesbefore the heat treatment.[6 ]

See also: Biopreservation and Fermented fish

Microbial growth and proliferation can be inhibited by atechnique calledbiopreservation.[10] Biopreservation is achieved by addingantimicrobialsor byincreasing theacidityof the fish muscle. Most bacteria stop multiplying when thepH is less than4.5. Acidity is increased byfermentation, marinationor by directly adding acids (acetic, citric,lactic) to fish products.Lactic acid bacteriaproduce the antimicrobialnisinwhich further enhancespreservation. Other preservatives includenitrites, sulphites, sorbates, benzoates and essential

oils.[6 ]

Spoilage bacteria andlipid oxidationusually need oxygen, soreducing the oxygenaround fishcan increase shelf life. This is done bycontrollingor modifying the atmospherearound the fish, or

Fish barn with fish drying inthe sun Van Gogh1882.

Cod flakes, platformswhere cod dry in the sunbefore being packed in salt

Remains of Roman fish-salting plant atNeapolis

Reconstruction of theRoman fish-salting plant atNeapolis

Drying salted fish atMalpeHarbour

Salt fish dip atJakarta Ruins of thePort EynonSalt House seawater wasboiled to extract salt forpreserving fish

[edit]Ph y s ic a l c o n t r o l o f m i c r o b ia l l o a d s

Microbialloads can be physicallycontrolled bycanningand then sterilizingwith heat

[edit]Ch e m i c a l c o n t r o l o f m i c r o b i a lloads

[edit]Co n t r o l o f t h e o x y g e n r e d u c t i o n p o t e n t i a l
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by vacuum packaging. Controlled or modified atmospheres have specific combinations of oxygen,carbon dioxide and nitrogen, and the method is often combined with refrigeration for moreeffective fish preservation.[6 ]

See also: Hurdle technology

Two or more of these techniques are often combined. This can improve preservation and reduceunwanted side effects such as thedenaturationof nutrients by severe heat treatments. Common

combinations are salting/drying, salting/marinating, salting/smoking, drying/smoking,pasteurization/refrigeration and controlled atmosphere/refrigeration.[6 ] Other process combinationsare currently being developed along themultiple hurdle theory.[11]

"The search for higher productivity and the increase of labor cost has driven the development ofcomputer vision technology,[12] electronic scales and automatic skinning andfilletingmachines."[13]

Waste produced during fish processing operations canbe solid or liquid.

Solid wastes: include skin, viscera,fish heads andcarcasses (fish bones). Solid waste can be recycledin fish meal plants or it can be treated asmunicipalwaste.[14]

Liquid wastes: include bloodwater and brine fromdrained storage tanks, and water discharges fromwashing and cleaning. This waste may need holdingtemporarily, and should be disposed of withoutdamage to the environment. How liquid wasteshould be disposed from fish processing operations depends on the content levels in thewaste of solid and organic matter, as well as nitrogen and phosphorus content, and oil and

[edit]Co mb in ed t ec h n iq u es

[edit]Automated processes

Automatic knives forfilleting fish Patent issued to ClarenceBirdseyefor the production ofquick-frozen fish, 1930

Processing line forfish fingers Fish feed production in Norway

[edit]Waste management

Non edible fish scrap processing, 1884
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grease content. It also depends on an assessment of parameters such acidity levels,temperature, odour, andbiochemical oxygen demandand chemical oxygen demand. Themagnitude of waste management issues depends on how much waste volume there is, thenature of the pollutants it carries, the rate at which it is discharged and the capacity of thereceiving environment to assimilate the pollutants. Many countries dispose of such liquidwastes through their municipal sewage systems or directly into a waterway. The receivingwaterbody should be able to degrade the organic and inorganic waste components in a waythat does not damage theaquatic ecosystem.[14]

Treatments can be primary and secondary.Primary treatments: use physical methods such as flotation, screening, and sedimentation toremove oil and grease and other suspended solids.[14]

Secondary treatments: use biological and physicochemical means. Biological treatments usemicroorganisms to metabolise the organic polluting matter into energy andbiomass. "Thesemicroorganisms can be aerobic or anaerobic. The most used aerobic processes are activatedsludge system, aerated lagoons, trickling filters or bacterial beds and the rotating biologicalcontractors. In anaerobic processes, the anaerobic microorganisms digest the organic matterin tanks to produce gases (mainly methane and CO2) and biomass. Anaerobic digesters aresometimes heated, using part of the methane produced, to maintain a temperature of 30 to35C. In the physicochemical treatments, also called coagulation-flocculation, a chemicalsubstance is added to the effluent to reduce the surface charges responsible for particlerepulsions in a colloidal suspension, thus reducing the forces that keep its particles apart. Thisreduction in charge causes flocculation (agglomeration) and particles of larger sizes aresettled and clarified effluent is obtained. The sludge produced by primary and secondarytreatments is further processed in digesting tanks through anaerobic processes or sprayedover land as a fertilizer. In the latter case, care must be exercised to ensure that the sludge isfreed of its pathogens."[14]

Fish is transported widely in ships, and by land and air, and much fish is traded internationally. Itis traded live, fresh, frozen, cured and canned. Live, fresh and frozen fish need special care.[15]

Live fish: When live fish are transported they need oxygen, and the carbon dioxide andammonia that result from respiration must not be allowed to build up. Most fish transportedlive are placed in water supersaturated with oxygen (thoughcatfish can breathe air directlythrough their gills and body skin, and theclimbing perchhas special air-breathing organs).The fish are often "conditioned" (starved) before they are transported to reduce theirmetabolism and increasepacking density, and the water can be cooled to further reducemetabolism. Livecrustaceans can be packed in wet sawdust to keep the air humid.[15]

By air: Over five percent of the global fish production is transported by air. Air transport needsspecial care in preparation and handling and careful scheduling. Airlinetransport hubsoftenrequire cargo transfers under their own tight schedules. This can influence when the productis delivered, and consequently the condition it is in when it is delivered. The air shipment ofleaking seafood packages causes corrosion damage to aircraft, and each year, in the US,requires millions of dollars to repair the damage. Most airlines prefer fish that is packed in dryice or gel, and not packed in ice.[15]

By land or sea: "The most challenging aspect of fish transportation by sea or by road is themaintenance of thecold chain, for fresh, chilled and frozen products and the optimisation ofthe packing and stowage density. Maintaining the cold chain requires the use of insulatedcontainers or transport vehicles and adequate quantities of coolants or mechanicalrefrigeration. Continuous temperature monitors are used to provide evidence that the coldchain has not been broken during transportation. Excellent development in food packagingand handling allow rapid and efficient loading, transport and unloading of fish and fisheryproducts by road or by sea. Also, transport of fish by sea allows for the use of special

[edit]Transport
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containers that carry fish under vacuum, modified or controlled atmosphere, combined withrefrigeration."[15]

The International Organization for Standardisation, ISO, is the worldwide federation of nationalstandards bodies. ISO definesquality as "the totality of features and characteristics of a productor service that bear on its ability to satisfy stated or implied needs."(ISO 8402). The quality of fishand fish products depends on safe and hygienic practices. Outbreaks of fish-borne illnesses arereduced if appropriate practices are followed when handling, manufacturing, refrigerating andtransporting fish and fish products. Ensuring standards of quality and safety are high alsominimizes the post-harvest losses."[16]

"The Hazard Analysis and Critical Control Points(HACCP) system of assuring food safety andquality has now gained worldwide recognition as the most cost-effective and reliable systemavailable. It is based on the identification of risks, minimizing those risks through the design andlayout of the physical environment in which high standards of hygiene can be assured, setsmeasurable standards and establishes monitoring systems. HACCP also establishes proceduresfor verifying that the system is working effectively. HACCP is a sufficiently flexible system to besuccessfully applied at all critical stages -- from harvesting of fish to reaching the consumer. Forsuch a system to work successfully, all stakeholders must cooperate which entails increasing thenational capacity for introducing and maintaining HACCP measures. The system's control

authority needs to design and implement the system, ensuring that monitoring and correctivemeasures are put in place."[16]

"The fishing industry must ensure that their fish handling, processing and transportation facilitiesmeet requisite standards. Adequate training of both industry and control authority staff must beprovided by support institutions, and channels for feedback from consumers established. Ensuringhigh standards for quality and safety is good economics, minimizing losses that result fromspoilage, damage to trade and from illness among consumers."[16]

See also: Fish products , Fish (food) , and Seafood

Finfish are typically presented physically for marketing in one of the following forms[17]whole fish: the fish as it originally came from the water, with no physical processingdrawn fish: a whole fish which has beeneviscerated, that is, had its internal organs removeddressed fish: fish that has beenscaled and eviscerated, and is ready to cook.pan dressed fish: a dressed fish which has had its head, tail, and fins removed, so it will fit ina pan.filleted fish: the "fleshy sides of the fish, cut lengthwise from the fish along the backbone.They are usually boneless, although in some fish small bones called pins may be present;skin may be present on one side, too. Butterfly fillets may be available. This refers to twofillets held together by the uncut flesh and skin of the belly"[17]

fish steaks: large dressed fish can be cut into cross section slices, usually half to one inchthick, and usually with a cross section of the backbonefish sticks: "are pieces of fish cut from blocks of frozen fillets into portions at least 3/8-inchthick. Sticks are available in fried form ready to heat or frozen raw, coated with batter andbreaded, ready to be cooked"[17]

fish cakes: are "prepared from flaked fish, potatoes, and seasonings, and shaped into cakes,coated with batter, breaded, and then packaged and frozen, ready-to-be-cooked"[17]

fish fingers

[edit]Quality and safety

[edit]Final products
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fish roe

In generalvalue additionmeans any additional activitythat in one way or the other change the nature of aproduct thus adding to its value at the time of sale.Value addition is an expanding sector in the foodprocessing industry, especially in export markets. Valueis added to fish and fishery products depending on the

requirement of different markets. Globally a transitionperiod is taking place where cooked products arereplacing traditional raw products in consumerpreference."In addition to preservation, fish can be industriallyprocessed into a wide array of products to increasetheir economic value and allow the fishing industry andexporting countries to reap the full benefits of theiraquatic resources. In addition, value processesgenerate further employment and hard currencyearnings. This is more important nowadays because ofsocietal changes that have led to the development of

outdoor catering, convenience products and foodservices requiring fish products ready to eat orrequiring little preparation before serving."[13]

"However, despite the availability of technology, carefulconsideration should be given to the economicfeasibility aspects, including distribution, marketing,quality assurance and trade barriers, before embarkingon a value addition fish process."[13]

Surimi:Surimiand surimi-based products are anexample of value added products. Surimi isprepared from the mechanically deboned, washed(bleached) and stabilised flesh of fish. "It is anintermediate product used in the preparation of avariety of ready to eat seafood such askamaboko,fish sausage, crab legs and imitation shrimp

Cutting frozen tuna with a bandsaw

Filletinghake

Japanese utensils used to filletlarge tuna

[edit]Valu e ad d i t io n

Imitation craband imitation shrimp madefromsurimi
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products. Surimi-based products are gaining moreprominence worldwide, because of the emergenceof Japanese restaurants and culinary traditions inNorth America, Europe and elsewhere. Ideally, surimi should be made from low-value,whitefish with excellent gelling ability and which are abundant and available year-round. At presentAlaskanpollack accounts for a large proportion of the surimi supply. Other species, such assardine, mackerel, barracuda, striped mullet have been successfully used for surimiproduction."[13]

Fishmeal and fish oil: "A significant proportion of the world catch (20 percent) is processedintofishmealand fish oil. Fishmeal is a ground solid product that is obtained by removingmost of the water and some or all of the oil from fish or fish waste. This industry waslaunched in the 19th century, based mainly on surplus catches of herring from seasonalcoastal fisheries to produce oil for industrial uses in leather tanning and in the production ofsoap, glycerol and other non-food products. Presently, it uses smalloily fishto producefishmeal and oil. It is worthy to mention that, only where it is uneconomic or impracticable forhuman consumption, should the catch be reduced to fishmeal and oil. Indeed, cycling fishthrough poultry or pigs is a loss because there is a need for 3 kg of edible fish to produceapproximately 1 kg of edible chicken or pork."[13]

There is evidence humans have beenprocessing fish since the earlyHolocene.For example, fishbones (c. 81407550BP, uncalibrated) atAtlit-Yam, asubmerged Neolithic site off Israel, havebeen analysed. What emerged was apicture of "a pile of fish gutted andprocessed in a size-dependent manner,and then stored for future consumption ortrade. This scenario suggests thattechnology for fish storage was alreadyavailable, and that the Atlit-Yaminhabitants could enjoy the economicstability resulting from food storage andtrade with mainland sites."[2 ]

Fish oilcapsules

[edit]History

A medieval view of fish processing, byPeter Brueghelthe Elder(1556).

Egyptians bringing in fish andsplitting them for salting

Medievalsmokehouse at Ice house used to preserve fish at
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Cured fishDried fish

Dried and salted codSalting

Salted fishSmoked fish

Salmon cannery

1. ^ Royal Society of Edinburgh (2004)Inquiryinto the future of the Scottish fishingindustry . 128pp.

2. ^ a b Zohar I, Dayan T, Galili E and Spanier E(2001)"Fish processing during the earlyHolocene: a taphonomic case study fromcoastal Israel" Journal of Archaeological Science , 28 : 10411053.doi:10.1006/jasc.2000.0630

3. ^ a b c d e f g FAO:Handling of fish and fishproducts Fisheries and aquaculturedepartment, Rome. Updated 27 May 2005.Retrieved 14 March 2011.

4. ^ a b c FAO:Processing fish and fishproducts Fisheries and aquaculturedepartment, Rome. Updated 31 October2001. Retrieved 14 March 2011.

5. ^ Huss HH (1988)Quality and quality changes in fresh fish FAO FisheriesTechnical Paper 348, Rome.ISBN 92-5-103507-5.

6. ^ a b c d e f g FAO:Preservationtechniques Fisheries and aquaculturedepartment, Rome. Updated 27 May 2005.Retrieved 14 March 2011.

7. ^ Kauffeld M, Kawaji M and Egol PW (Eds.)(2005)Handbook on ice slurries: fundamentals and engineering , InternationalInstitute of Refrigeration.ISBN9782913149427.

8. ^ "Deepchill Variable-State Ice in a PoultryProcessing Plant in Korea" . Retrieved

December 4, 2010.9. ^ "Results of Liquid Ice Trails aboardChallenge II" . April 27, 2003. RetrievedDecember 4, 2010.

10. ^ Ananou1 S, Maqueda1 M, Martnez-Bueno1 M and Valdivia1 E (2007)"Biopreservation, an ecological approach to

improve the safety and shelf-life of foods"In: A. Mndez-Vilas (Ed.)Communicating Current Research and Educational Topics and Trends in Applied Microbiology ,Formatex.ISBN 9788461194230.

11. ^ Leistner L and Gould GW (2002)Hurdle technologies: combination treatments for food stability, safety, and quality Springer.ISBN9780306472633.

12. ^ Sun, Da-Wen (Ed.) (2008)Computer vision technology for food quality evaluation Academic Press. Pages 189208.ISBN9780123736420.

13. ^ a b c d e FAO:Further processing of fishFisheries and aquaculture department,Rome. Updated 27 May 2005. Retrieved 14March 2011.

14. ^ a b c d FAO:Waste management of fishand fish products Fisheries andaquaculture department, Rome. Updated 27May 2005. Retrieved 15 March 2011.

15. ^ a b c d FAO:Transportation of fish and fishproducts Fisheries and aquaculturedepartment, Rome. Updated 27 May 2005.Retrieved 18 March 2011.

16. ^ a b c FAO:Quality and safety of fish andfish products Fisheries and aquaculturedepartment, Rome. Updated 27 September2001. Retrieved 18 March 2011.

17. ^ a b c d Fin Fish Purdue University.Accessed 18 March 2011.

18. ^ Tys D and Pieters M (2009)"Understanding

a medieval fishing settlement along thesouthern Northern Sea: Walraversijde, c.12001630" In: Sicking L and Abreu-Ferreira D (Eds.)Beyond the catch: fisheries of the North Atlantic, the North Sea and the Baltic, 900-1850 , Brill, pages 91122.ISBN9789004169739..

Bekker-Nielsen T (2005)Ancient fishing and fish processing in the Black Sea region Volume 2 of Black Sea studies, Aarhus University Press,ISBN 9788779340961.Bremner HA (2003)Safety and Quality Issues in Fish Processing Woodhead PublishingLimited,ISBN 9781855736788.Brewer DJ and Friedman RF (1989)Fish and Fishing in Ancient Egypt Cairo press: TheAmerican University in Cairo.ISBN 9789774242243

Walraversijde, ca. 1465[18] Findhorn

[edit]See also

[edit]Notes

[edit]References
http://en.wikipedia.org/wiki/Cured_fishhttp://en.wikipedia.org/wiki/Dried_fishhttp://en.wikipedia.org/wiki/Dried_and_salted_codhttp://en.wikipedia.org/wiki/Salting_(food)http://en.wikipedia.org/wiki/Salted_fishhttp://en.wikipedia.org/wiki/Smoked_fishhttp://en.wikipedia.org/wiki/Salmon_canneryhttp://www.royalsoced.org.uk/enquiries/scottishfisheries/scottish_fishing_industry.pdfhttp://www.royalsoced.org.uk/enquiries/scottishfisheries/scottish_fishing_industry.pdfhttp://www.royalsoced.org.uk/enquiries/scottishfisheries/scottish_fishing_industry.pdfhttp://www.tau.ac.il/lifesci/zoology/members/dayan_files/articles/Fish.pdfhttp://www.tau.ac.il/lifesci/zoology/members/dayan_files/articles/Fish.pdfhttp://www.tau.ac.il/lifesci/zoology/members/dayan_files/articles/Fish.pdfhttp://en.wikipedia.org/wiki/Digital_object_identifierhttp://dx.doi.org/10.1006%2Fjasc.2000.0630http://www.fao.org/fishery/topic/12321/enhttp://www.fao.org/fishery/topic/12321/enhttp://www.fao.org/fishery/topic/736/enhttp://www.fao.org/fishery/topic/736/enhttp://www.fao.org/docrep/v7180e/V7180E00.HTMhttp://www.fao.org/docrep/v7180e/V7180E00.HTMhttp://en.wikipedia.org/wiki/Special:BookSources/9251035075http://en.wikipedia.org/wiki/Special:BookSources/9251035075http://www.fao.org/fishery/topic/12322/enhttp://www.fao.org/fishery/topic/12322/enhttp://en.wikipedia.org/wiki/Special:BookSources/9782913149427http://en.wikipedia.org/wiki/Special:BookSources/9782913149427http://www.sunwell.com/suntech13.htmhttp://www.sunwell.com/suntech13.htmhttp://www.seafoodscotland.org/images/stories/downloads/pdf/libraryOfPublications/2challeng.pdfhttp://www.seafoodscotland.org/images/stories/downloads/pdf/libraryOfPublications/2challeng.pdfhttp://www.formatex.org/microbio/pdf/Pages475-486.pdfhttp://www.formatex.org/microbio/pdf/Pages475-486.pdfhttp://en.wikipedia.org/wiki/Special:BookSources/9788461194230http://books.google.co.nz/books?id=_6cQ-dFuzGIC&printsec=frontcover&dq=%22Hurdle+technologies:+combination+treatments+for+food+stability,+safety+and+quality%22&hl=en&ei=Wcp9TZy4OcG3cfSKiboG&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCkQ6AEwAA#v=onepage&q&f=falsehttp://books.google.co.nz/books?id=_6cQ-dFuzGIC&printsec=frontcover&dq=%22Hurdle+technologies:+combination+treatments+for+food+stability,+safety+and+quality%22&hl=en&ei=Wcp9TZy4OcG3cfSKiboG&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCkQ6AEwAA#v=onepage&q&f=falsehttp://books.google.co.nz/books?id=_6cQ-dFuzGIC&printsec=frontcover&dq=%22Hurdle+technologies:+combination+treatments+for+food+stability,+safety+and+quality%22&hl=en&ei=Wcp9TZy4OcG3cfSKiboG&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCkQ6AEwAA#v=onepage&q&f=falsehttp://en.wikipedia.org/wiki/Special:BookSources/9780306472633http://en.wikipedia.org/wiki/Special:BookSources/9780306472633http://books.google.co.nz/books?id=6MgWAiP1_GgC&pg=PA189&dq=%22vision+technology%22+fish&hl=en&ei=E8-ATYflI4aycaOb7OYG&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCkQ6AEwAA#v=onepage&q=%22vision%20technology%22%20fish&f=falsehttp://books.google.co.nz/books?id=6MgWAiP1_GgC&pg=PA189&dq=%22vision+technology%22+fish&hl=en&ei=E8-ATYflI4aycaOb7OYG&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCkQ6AEwAA#v=onepage&q=%22vision%20technology%22%20fish&f=falsehttp://en.wikipedia.org/wiki/Special:BookSources/9780123736420http://en.wikipedia.org/wiki/Special:BookSources/9780123736420http://www.fao.org/fishery/topic/12325/enhttp://www.fao.org/fishery/topic/12326/enhttp://www.fao.org/fishery/topic/12326/enhttp://www.fao.org/fishery/topic/12327/enhttp://www.fao.org/fishery/topic/12327/enhttp://www.fao.org/fishery/topic/1514/enhttp://www.fao.org/fishery/topic/1514/enhttp://www.four-h.purdue.edu/foods/Fin%20fish.htmhttp://books.google.com/books?id=M9rn3rZAQBcC&pg=PA101&dq=Walraversijde&hl=en&ei=LjioTZCSAYusugO036j9CQ&sa=X&oi=book_result&ct=result&resnum=2&ved=0CC0Q6AEwAQ#v=onepage&q=Walraversijde&f=falsehttp://books.google.com/books?id=M9rn3rZAQBcC&pg=PA101&dq=Walraversijde&hl=en&ei=LjioTZCSAYusugO036j9CQ&sa=X&oi=book_result&ct=result&resnum=2&ved=0CC0Q6AEwAQ#v=onepage&q=Walraversijde&f=falsehttp://books.google.com/books?id=M9rn3rZAQBcC&pg=PA101&dq=Walraversijde&hl=en&ei=LjioTZCSAYusugO036j9CQ&sa=X&oi=book_result&ct=result&resnum=2&ved=0CC0Q6AEwAQ#v=onepage&q=Walraversijde&f=falsehttp://books.google.com/books?id=M9rn3rZAQBcC&pg=PA101&dq=Walraversijde&hl=en&ei=LjioTZCSAYusugO036j9CQ&sa=X&oi=book_result&ct=result&resnum=2&ved=0CC0Q6AEwAQ#v=onepage&q=Walraversijde&f=falsehttp://en.wikipedia.org/wiki/Special:BookSources/9789004169739http://en.wikipedia.org/wiki/Special:BookSources/9789004169739http://books.google.co.nz/books?id=TfJoAAAAMAAJ&q=%22fish+processing%22&dq=%22fish+processing%22&hl=en&ei=5AZ7Tb-bNon-vQOY1aTvBw&sa=X&oi=book_result&ct=result&resnum=5&ved=0CEwQ6AEwBDgKhttp://en.wikipedia.org/wiki/Special:BookSources/9788779340961http://en.wikipedia.org/wiki/Special:BookSources/9788779340961http://books.google.co.nz/books?id=kcw6PgAACAAJ&dq=%22fish+processing%22&hl=en&ei=VAZ7TafCCpG6ugOUnJ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df/Pages475-486.pdfhttp://www.seafoodscotland.org/images/stories/downloads/pdf/libraryOfPublications/2challeng.pdfhttp://www.seafoodscotland.org/images/stories/downloads/pdf/libraryOfPublications/2challeng.pdfhttp://www.sunwell.com/suntech13.htmhttp://www.sunwell.com/suntech13.htmhttp://en.wikipedia.org/wiki/Special:BookSources/9782913149427http://en.wikipedia.org/wiki/Special:BookSources/9782913149427http://www.fao.org/fishery/topic/12322/enhttp://www.fao.org/fishery/topic/12322/enhttp://en.wikipedia.org/wiki/Special:BookSources/9251035075http://en.wikipedia.org/wiki/Special:BookSources/9251035075http://www.fao.org/docrep/v7180e/V7180E00.HTMhttp://www.fao.org/docrep/v7180e/V7180E00.HTMhttp://www.fao.org/fishery/topic/736/enhttp://www.fao.org/fishery/topic/736/enhttp://www.fao.org/fishery/topic/12321/enhttp://www.fao.org/fishery/topic/12321/enhttp://dx.doi.org/10.1006%2Fjasc.2000.0630http://en.wikipedia.org/wiki/Digital_object_identifierhttp://www.tau.ac.il/lifesci/zoology/members/dayan_files/articles/Fish.pdfhttp://www.tau.ac.il/lifesci/zoology/members/dayan_files/articles/Fish.pdfhttp://www.tau.ac.il/lifesci/zoology/members/dayan_files/articles/Fish.pdfhttp://www.royalsoced.org.uk/enquiries/scottishfisheries/scottish_fishing_industry.pdfhttp://www.royalsoced.org.uk/enquiries/scottishfisheries/scottish_fishing_industry.pdfhttp://www.royalsoced.org.uk/enquiries/scottishfisheries/scottish_fishing_industry.pdfhttp://en.wikipedia.org/wiki/Salmon_canneryhttp://en.wikipedia.org/wiki/Smoked_fishhttp://en.wikipedia.org/wiki/Salted_fishhttp://en.wikipedia.org/wiki/Salting_(food)http://en.wikipedia.org/wiki/Dried_and_salted_codhttp://en.wikipedia.org/wiki/Dried_fishhttp://en.wikipedia.org/wiki/Cured_fish


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[hide]

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[show]v d e

Cutting CL (1955)Fish saving; a history of fish processing from ancient to modern times , L.Hill.Hall GM (1997)Fish processing technology Springer, ISBN 9780751402735.Luten JB, Jacobsen C and Bekaert K (2006)Seafood research from fish to dish: quality, safety and processing of wild and farmed fish Wageningen Academic Publishers.ISBN9789086860050.Pearson AM and Dutson TR (1999)HACCP in Meat, Poultry and Fish Processing , Volume 10of Advances in meat research , Springer. ISBN 9780834213272.

Shahidi F, Jones Y and Kitts DD (1997)Seafood safety, processing, and biotechnology ,Technomic,ISBN 9781566765732.Stellman JM (ed.) (1998)Chemical, industries and occupations Volume 3 ofEncyclopaedia of Occupational Health and Safety , International Labour Organization.ISBN 9789221098164.Stewart H (1982)Indian Fishing: Early Methods on the Northwest Coast University ofWashington Press. ISBN 9780888943323.Stewart K M (1989) Fishing Sites of North and East Africa in the Late Pleistocene andHolocene. Volume 34 of Cambridge monographs in African archaeology.Stewart KM (1994)"Early hominid utilisation of fish resources and implications for seasonalityand behaviour" Journal of Human Evolution , 27 : 229245.

United Nations Development Fund for Women (1993)Fish processing Food TechnologySource Book Series (UNIFEM) Series,ISBN 9781853391378.

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[edit]External links
http://en.wikipedia.org/wiki/Template:Commercial_fish_topicshttp://en.wikipedia.org/wiki/Template:Commercial_fish_topicshttp://en.wikipedia.org/wiki/Template_talk:Commercial_fish_topicshttp://en.wikipedia.org/wiki/Template_talk:Commercial_fish_topicshttp://en.wikipedia.org/w/index.php?title=Template:Commercial_fish_topics&action=edithttp://en.wikipedia.org/w/index.php?title=Template:Commercial_fish_topics&action=edithttp://en.wikipedia.org/wiki/Template:Dried_fishhttp://en.wikipedia.org/wiki/Template:Dried_fishhttp://en.wikipedia.org/wiki/Template_talk:Dried_fishhttp://en.wikipedia.org/wiki/Template_talk:Dried_fishhttp://en.wikipedia.org/w/index.php?title=Template:Dried_fish&action=edithttp://en.wikipedia.org/w/index.php?title=Template:Dried_fish&action=edithttp://books.google.co.nz/books?id=GNfMGwwHOREC&printsec=frontcover&dq=%22fish+processing%22&hl=en&ei=VAZ7TafCCpG6ugOUnJnnBw&sa=X&oi=book_result&ct=result&resnum=1&ved=0CDYQ6AEwAA#v=onepage&q&f=falsehttp://en.wikipedia.org/wiki/Special:BookSources/9780751402735http://en.wikipedia.org/wiki/Special:BookSources/9780751402735http://books.google.co.nz/books?id=AQsXAQAAIAAJ&q=intitle:Seafood+intitle:research+intitle:from+intitle:fish+intitle:to+intitle:dish&dq=intitle:Seafood+intitle:research+intitle:from+intitle:fish+intitle:to+intitle:dish&hl=en&ei=DS2FTebVJofKvQO71pHHCA&sa=X&oi=book_result&ct=result&resnum=1&ved=0CEIQ6AEwAAhttp://books.google.co.nz/books?id=AQsXAQAAIAAJ&q=intitle:Seafood+intitle:research+intitle:from+intitle:fish+intitle:to+intitle:dish&dq=intitle:Seafood+intitle:research+intitle:from+intitle:fish+intitle:to+intitle:dish&hl=en&ei=DS2FTebVJofKvQO71pHHCA&sa=X&oi=book_result&ct=result&resnum=1&ved=0CEIQ6AEwAAhttp://en.wikipedia.org/wiki/Special:BookSources/9789086860050http://en.wikipedia.org/wiki/Special:BookSources/9789086860050http://en.wikipedia.org/wiki/Special:BookSources/9780834213272http://en.wikipedia.org/wiki/Special:BookSources/9781566765732http://books.google.co.nz/books?id=nDhpLa1rl44C&pg=PT266&dq=%22fish+processing%22&hl=en&ei=XAd7TYeCBoruuAPG5tnSBw&sa=X&oi=book_result&ct=result&resnum=3&ved=0CD4Q6AEwAjge#v=onepage&q=%22fish%20processing%22&f=falsehttp://en.wikipedia.org/wiki/Special:BookSources/9789221098164http://en.wikipedia.org/wiki/Special:BookSources/9789221098164http://books.google.co.nz/books?id=fudyXm4KMpQC&pg=PA10&dq=%22Indian+Fishing:+Early+Methods+on+the+Northwest+Coast%22&hl=en&ei=JQN7TamUMoqgvQON-_TsBw&sa=X&oi=book_result&ct=result&resnum=1&ved=0CDIQ6AEwAA#v=onepage&q&f=falsehttp://en.wikipedia.org/wiki/Special:BookSources/9780888943323http://en.wikipedia.org/wiki/Special:BookSources/9780888943323http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WJS-45P0MX0-F&_user=10&_coverDate=07%2F31%2F1994&_rdoc=1&_fmt=high&_orig=gateway&_origin=gateway&_sort=d&_docanchor=&view=c&_searchStrId=1675398201&_rerunOrigin=scholar.google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=248b696d7aa25d70bc42ee05a2f59d2b&searchtype=ahttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WJS-45P0MX0-F&_user=10&_coverDate=07%2F31%2F1994&_rdoc=1&_fmt=high&_orig=gateway&_origin=gateway&_sort=d&_docanchor=&view=c&_searchStrId=1675398201&_rerunOrigin=scholar.google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=248b696d7aa25d70bc42ee05a2f59d2b&searchtype=ahttp://www.ilo.org/public/libdoc/igo/1988/268846.pdfhttp://en.wikipedia.org/wiki/Special:BookSources/9781853391378http://www-seafood.ucdavis.edu/publications.htmlhttp://www.hrsdc.gc.ca/en/hip/hrp/sp/industry_profiles/fish_products.shtmlhttp://en.wikipedia.org/wiki/Wild_fisherieshttp://en.wikipedia.org/wiki/Fishing_industryhttp://en.wikipedia.org/wiki/Commercial_fishinghttp://en.wikipedia.org/wiki/Commercial_fishinghttp://en.wikipedia.org/wiki/Trawlinghttp://en.wikipedia.org/wiki/Trawlinghttp://en.wikipedia.org/wiki/Pair_trawlinghttp://en.wikipedia.org/wiki/Midwater_trawlinghttp://en.wikipedia.org/wiki/Midwater_trawlinghttp://en.wikipedia.org/wiki/Bottom_trawlinghttp://en.wikipedia.org/wiki/Bottom_trawlinghttp://en.wikipedia.org/wiki/Seine_fishinghttp://en.wikipedia.org/wiki/Seine_fishinghttp://en.wikipedia.org/wiki/Longline_fishinghttp://en.wikipedia.org/wiki/Trolling_(fishing)http://en.wikipedia.org/wiki/Trolling_(fishing)http://en.wikipedia.org/wiki/Fishing_dredgehttp://en.wikipedia.org/wiki/Fishing_dredgehttp://en.wikipedia.org/wiki/Fishing_vesselhttp://en.wikipedia.org/wiki/Puretic_power_blockhttp://en.wikipedia.org/wiki/Fish_factoryhttp://en.wikipedia.org/wiki/Fish_factoryhttp://en.wikipedia.org/wiki/Factory_shiphttp://en.wikipedia.org/wiki/Factory_shiphttp://en.wikipedia.org/wiki/Fish_preservationhttp://en.wikipedia.org/wiki/Fish_preservationhttp://en.wikipedia.org/wiki/Slurry_icehttp://en.wikipedia.org/wiki/Stockfishhttp://en.wikipedia.org/wiki/Stockfishhttp://en.wikipedia.org/wiki/Smoked_fishhttp://en.wikipedia.org/wiki/Smoked_fishhttp://en.wikipedia.org/wiki/Fillet_(cut)http://en.wikipedia.org/wiki/Fillet_(cut)http://en.wikipedia.org/wiki/Fish_flakehttp://en.wikipedia.org/wiki/Gibbinghttp://en.wikipedia.org/wiki/Gibbinghttp://en.wikipedia.org/wiki/Salmon_canneryhttp://en.wikipedia.org/wiki/Dried_and_salted_codhttp://en.wikipedia.org/wiki/Unsalted_codhttp://en.wikipedia.org/wiki/Kipperhttp://en.wikipedia.org/wiki/Kipperhttp://en.wikipedia.org/wiki/Category:Fish_processinghttp://en.wikipedia.org/wiki/Fish_productshttp://en.wikipedia.org/wiki/Seafoodhttp://en.wikipedia.org/wiki/Fish_(food)http://en.wikipedia.org/wiki/Caviarhttp://en.wikipedia.org/wiki/Cod_liver_oilhttp://en.wikipedia.org/wiki/Roehttp://en.wikipedia.org/wiki/Fish_emulsionhttp://en.wikipedia.org/wiki/Fish_mealhttp://en.wikipedia.org/wiki/Fish_hydrolysatehttp://en.wikipedia.org/wiki/Fish_oilhttp://en.wikipedia.org/wiki/Fish_saucehttp://en.wikipedia.org/wiki/Fish_saucehttp://en.wikipedia.org/wiki/Gravlaxhttp://en.wikipedia.org/wiki/Gravlaxhttp://en.wikipedia.org/wiki/H%C3%A1karlhttp://en.wikipedia.org/wiki/Loxhttp://en.wikipedia.org/wiki/Loxhttp://en.wikipedia.org/wiki/Lutefiskhttp://en.wikipedia.org/wiki/Rakfiskhttp://en.wikipedia.org/wiki/Shrimp_pastehttp://en.wikipedia.org/wiki/Surimihttp://en.wikipedia.org/wiki/Surstr%C3%B6mminghttp://en.wikipedia.org/wiki/Category:Seafoodhttp://en.wikipedia.org/wiki/Category:Sea_vegetableshttp://en.wikipedia.org/wiki/Category:Edible_algaehttp://en.wikipedia.org/wiki/Category:Edible_crustaceanshttp://en.wikipedia.org/wiki/Category:Edible_crustaceanshttp://en.wikipedia.org/wiki/Category:Edible_molluscshttp://en.wikipedia.org/wiki/Category:Fish_productshttp://en.wikipedia.org/wiki/Fish_marketinghttp://en.wikipedia.org/wiki/Live_fish_tradehttp://en.wikipedia.org/wiki/Shrimp_marketinghttp://en.wikipedia.org/wiki/Chasse-mar%C3%A9ehttp://en.wikipedia.org/wiki/Chasse-mar%C3%A9ehttp://en.wikipedia.org/wiki/Fishmongerhttp://en.wikipedia.org/wiki/Fishwifehttp://en.wikipedia.org/wiki/Worshipful_Company_of_Fishmongershttp://en.wikipedia.org/wiki/Fish_markethttp://en.wikipedia.org/wiki/Billingsgate_Fish_Markethttp://en.wikipedia.org/wiki/Fulton_Fish_Markethttp://en.wikipedia.org/wiki/Maine_Avenue_Fish_Markethttp://en.wikipedia.org/wiki/English_Markethttp://en.wikipedia.org/wiki/English_Markethttp://en.wikipedia.org/wiki/Scania_Markethttp://en.wikipedia.org/wiki/Scania_Markethttp://en.wikipedia.org/wiki/Tsukiji_fish_markethttp://en.wikipedia.org/wiki/Category:Fish_marketshttp://en.wikipedia.org/wiki/World_fish_productionhttp://en.wikipedia.org/wiki/Fishing_by_countryhttp://en.wikipedia.org/wiki/Agulhas_Bankhttp://en.wikipedia.org/wiki/Fishing_in_the_North_Seahttp://en.wikipedia.org/wiki/Aquaculturehttp://en.wikipedia.org/wiki/Aquaculturehttp://en.wikipedia.org/wiki/Farmed_fisherieshttp://en.wikipedia.org/wiki/Fisheryhttp://en.wikipedia.org/wiki/Dried_fishhttp://en.wikipedia.org/wiki/Special:Categorieshttp://en.wikipedia.org/wiki/Category:Fish_processinghttp://en.wikipedia.org/w/index.php?title=Fish_processing&action=edit&section=21http://en.wikipedia.org/w/index.php?title=Fish_processing&action=edit&section=21http://en.wikipedia.org/w/index.php?title=Fish_processing&action=edit&section=21http://en.wikipedia.org/wiki/Category:Fish_processinghttp://en.wikipedia.org/wiki/Special:Categorieshttp://en.wikipedia.org/wiki/Dried_fishhttp://en.wikipedia.org/wiki/Fisheryhttp://en.wikipedia.org/wiki/Farmed_fisherieshttp://en.wikipedia.org/wiki/Aquaculturehttp://en.wikipedia.org/wiki/Fishing_in_the_North_Seahttp://en.wikipedia.org/wiki/Agulhas_Bankhttp://en.wikipedia.org/wiki/Fishing_by_countryhttp://en.wikipedia.org/wiki/World_fish_productionhttp://en.wikipedia.org/wiki/Category:Fish_marketshttp://en.wikipedia.org/wiki/Tsukiji_fish_markethttp://en.wikipedia.org/wiki/Scania_Markethttp://en.wikipedia.org/wiki/English_Markethttp://en.wikipedia.org/wiki/Maine_Avenue_Fish_Markethttp://en.wikipedia.org/wiki/Fulton_Fish_Markethttp://en.wikipedia.org/wiki/Billingsgate_Fish_Markethttp://en.wikipedia.org/wiki/Fish_markethttp://en.wikipedia.org/wiki/Worshipful_Company_of_Fishmongershttp://en.wikipedia.org/wiki/Fishwifehttp://en.wikipedia.org/wiki/Fishmongerhttp://en.wikipedia.org/wiki/Chasse-mar%C3%A9ehttp://en.wikipedia.org/wiki/Shrimp_marketinghttp://en.wikipedia.org/wiki/Live_fish_tradehttp://en.wikipedia.org/wiki/Fish_marketinghttp://en.wikipedia.org/wiki/Category:Fish_productshttp://en.wikipedia.org/wiki/Category:Edible_molluscshttp://en.wikipedia.org/wiki/Category:Edible_crustaceanshttp://en.wikipedia.org/wiki/Category:Edible_algaehttp://en.wikipedia.org/wiki/Category:Sea_vegetableshttp://en.wikipedia.org/wiki/Category:Seafoodhttp://en.wikipedia.org/wiki/Surstr%C3%B6mminghttp://en.wikipedia.org/wiki/Surimihttp://en.wikipedia.org/wiki/Shrimp_pastehttp://en.wikipedia.org/wiki/Rakfiskhttp://en.wikipedia.org/wiki/Lutefiskhttp://en.wikipedia.org/wiki/Loxhttp://en.wikipedia.org/wiki/H%C3%A1karlhttp://en.wikipedia.org/wiki/Gravlaxhttp://en.wikipedia.org/wiki/Fish_saucehttp://en.wikipedia.org/wiki/Fish_oilhttp://en.wikipedia.org/wiki/Fish_hydrolysatehttp://en.wikipedia.org/wiki/Fish_mealhttp://en.wikipedia.org/wiki/Fish_emulsionhttp://en.wikipedia.org/wiki/Roehttp://en.wikipedia.org/wiki/Cod_liver_oilhttp://en.wikipedia.org/wiki/Caviarhttp://en.wikipedia.org/wiki/Fish_(food)http://en.wikipedia.org/wiki/Seafoodhttp://en.wikipedia.org/wiki/Fish_productshttp://en.wikipedia.org/wiki/Category:Fish_processinghttp://en.wikipedia.org/wiki/Kipperhttp://en.wikipedia.org/wiki/Unsalted_codhttp://en.wikipedia.org/wiki/Dried_and_salted_codhttp://en.wikipedia.org/wiki/Salmon_canneryhttp://en.wikipedia.org/wiki/Gibbinghttp://en.wikipedia.org/wiki/Fish_flakehttp://en.wikipedia.org/wiki/Fillet_(cut)http://en.wikipedia.org/wiki/Smoked_fishhttp://en.wikipedia.org/wiki/Stockfishhttp://en.wikipedia.org/wiki/Slurry_icehttp://en.wikipedia.org/wiki/Fish_preservationhttp://en.wikipedia.org/wiki/Factory_shiphttp://en.wikipedia.org/wiki/Fish_factoryhttp://en.wikipedia.org/wiki/File:RV_Celtic_Explorer,_Galway_Bay,_Ireland.jpghttp://en.wikipedia.org/wiki/Puretic_power_blockhttp://en.wikipedia.org/wiki/Fishing_vesselhttp://en.wikipedia.org/wiki/Fishing_dredgehttp://en.wikipedia.org/wiki/Trolling_(fishing)http://en.wikipedia.org/wiki/Longline_fishinghttp://en.wikipedia.org/wiki/Seine_fishinghttp://en.wikipedia.org/wiki/Bottom_trawlinghttp://en.wikipedia.org/wiki/Midwater_trawlinghttp://en.wikipedia.org/wiki/Pair_trawlinghttp://en.wikipedia.org/wiki/Trawlinghttp://en.wikipedia.org/wiki/Commercial_fishinghttp://en.wikipedia.org/wiki/Fishing_industryhttp://en.wikipedia.org/wiki/Wild_fisherieshttp://www.hrsdc.gc.ca/en/hip/hrp/sp/industry_profiles/fish_products.shtmlhttp://www-seafood.ucdavis.edu/publications.htmlhttp://en.wikipedia.org/wiki/Special:BookSources/9781853391378http://www.ilo.org/public/libdoc/igo/1988/268846.pdfhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WJS-45P0MX0-F&_user=10&_coverDate=07%2F31%2F1994&_rdoc=1&_fmt=high&_orig=gateway&_origin=gateway&_sort=d&_docanchor=&view=c&_searchStrId=1675398201&_rerunOrigin=scholar.google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=248b696d7aa25d70bc42ee05a2f59d2b&searchtype=ahttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WJS-45P0MX0-F&_user=10&_coverDate=07%2F31%2F1994&_rdoc=1&_fmt=high&_orig=gateway&_origin=gateway&_sort=d&_docanchor=&view=c&_searchStrId=1675398201&_rerunOrigin=scholar.google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=248b696d7aa25d70bc42ee05a2f59d2b&searchtype=ahttp://en.wikipedia.org/wiki/Special:BookSources/9780888943323http://books.google.co.nz/books?id=fudyXm4KMpQC&pg=PA10&dq=%22Indian+Fishing:+Early+Methods+on+the+Northwest+Coast%22&hl=en&ei=JQN7TamUMoqgvQON-_TsBw&sa=X&oi=book_result&ct=result&resnum=1&ved=0CDIQ6AEwAA#v=onepage&q&f=falsehttp://en.wikipedia.org/wiki/Special:BookSources/9789221098164http://books.google.co.nz/books?id=nDhpLa1rl44C&pg=PT266&dq=%22fish+processing%22&hl=en&ei=XAd7TYeCBoruuAPG5tnSBw&sa=X&oi=book_result&ct=result&resnum=3&ved=0CD4Q6AEwAjge#v=onepage&q=%22fish%20processing%22&f=falsehttp://en.wikipedia.org/wiki/Special:BookSources/9781566765732http://en.wikipedia.org/wiki/Special:BookSources/9780834213272http://en.wikipedia.org/wiki/Special:BookSources/9789086860050http://en.wikipedia.org/wiki/Special:BookSources/9789086860050http://books.google.co.nz/books?id=AQsXAQAAIAAJ&q=intitle:Seafood+intitle:research+intitle:from+intitle:fish+intitle:to+intitle:dish&dq=intitle:Seafood+intitle:research+intitle:from+intitle:fish+intitle:to+intitle:dish&hl=en&ei=DS2FTebVJofKvQO71pHHCA&sa=X&oi=book_result&ct=result&resnum=1&ved=0CEIQ6AEwAAhttp://books.google.co.nz/books?id=AQsXAQAAIAAJ&q=intitle:Seafood+intitle:research+intitle:from+intitle:fish+intitle:to+intitle:dish&dq=intitle:Seafood+intitle:research+intitle:from+intitle:fish+intitle:to+intitle:dish&hl=en&ei=DS2FTebVJofKvQO71pHHCA&sa=X&oi=book_result&ct=result&resnum=1&ved=0CEIQ6AEwAAhttp://en.wikipedia.org/wiki/Special:BookSources/9780751402735http://books.google.co.nz/books?id=GNfMGwwHOREC&printsec=frontcover&dq=%22fish+processing%22&hl=en&ei=VAZ7TafCCpG6ugOUnJnnBw&sa=X&oi=book_result&ct=result&resnum=1&ved=0CDYQ6AEwAA#v=onepage&q&f=falsehttp://en.wikipedia.org/w/index.php?title=Template:Dried_fish&action=edithttp://en.wikipedia.org/wiki/Template_talk:Dried_fishhttp://en.wikipedia.org/wiki/Template:Dried_fishhttp://en.wikipedia.org/w/index.php?title=Template:Commercial_fish_topics&action=edithttp://en.wikipedia.org/wiki/Template_talk:Commercial_fish_topicshttp://en.wikipedia.org/wiki/Template:Commercial_fish_topics


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