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# Fish Processing Methods This document describes various methods of processing fish and shellfish, including mollusks. ## Types of Fish * **Mollusks:** Enclosed with hard shells, unsegmented bodies. * Univalves * Bivalves * Cephalopods (e.g., squids, octopus) * **Fish:** (various s...

# Fish Processing Methods This document describes various methods of processing fish and shellfish, including mollusks. ## Types of Fish * **Mollusks:** Enclosed with hard shells, unsegmented bodies. * Univalves * Bivalves * Cephalopods (e.g., squids, octopus) * **Fish:** (various species) ## Fish Processing Methods Here's a summary of the various processing methods: **Fresh fish** * **Methods:** Dressed, Drawn, Fillet, Deboned, Steaks or Scaled * **Description:** These methods involve removing the head, tails and fins, cutting into fillets, removing bones, or obtaining steaks or scales, leaving the internal organs still intact, or not. **Processed fish** * **Filleting:** Removing flesh from bones. * **Steak cutting:** Cutting fish into slices * **Deboning:** Removing bones from fish * **Flaking:** Separating the flesh of cooked or raw fish into flakes **Methods of preserving the fish** * **Smoking:** A technique using smoke to preserve the food. * **Salting:** Rubbing fish with salt. * **Drying:** Leaving fish under the sun. * **Freezing:** Stopping the microorganism activity by freezing. * **Canned:** Cooking fish and then sealing in an air-tight container. ## Additional Notes * **Headless fish:** Fish with the head removed. * **Internal organs:** (Source bacteria) Organ removal. * **Whole fish:** whole fish still intact. * **Short shelf life:** The time period from when a fish is caught to when it is consumed. --- **Note**: This document's format is based on the image content interpretation. It aims to give a summarized overview of the provided information on fish processing, but does not claim to be precisely a verbatim copy of the document's original wording or intent.