Journal
JOURNAL OF FOOD SCIENCE
Volume 76, Issue 1, Pages R1-R5Publisher
WILEY
DOI: 10.1111/j.1750-3841.2010.01900.x
Keywords
bleeding; filleting; fish; gutting; primary processing; washing
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First processing steps of fish are species-dependent and have common practices for wild and for farmed fish. Fish farming does, however, have certain advantages over traditional fisheries in that the processor can influence postmortem biochemistry and various quality parameters. This review summarizes information about the primary processing of fish based on the influence of catching, slaughtering, bleeding, gutting, washing, and filleting. Recommendations are given for the correct primary processing of fish.
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