Veterinary-sanitary examination of fish
In many countries a focus for freshwater and marine aquaculture is traditionally fish. In the balance of meat of our country’s fish production is 25%, it is used in more than 50 industries.
Production of food fish products has high economic efficiency. So, 70 million tonnes of fish, invertebrates and other water bodies (excluding whales) in protein content is equivalent to a herd of 400 million heads of cattle. The costs for producing 1 kg of fish protein is almost 3 times lower than the costs associated with obtaining 1 kg of meat protein products.
In addition to food production, the fishing industry provides raw materials for medical industry (fat, vitamins, medicines), food products (flour, minced fish, forage fish), fertilizer, leather, fur, ambergris, etc.
Feature fish as industrial raw materials
All commercial species of fish can be divided into marine, freshwater, catadromous, who spend most of their time in the mouth areas of the sea or in brackish seas and lakes for spawning in the lower reaches of rivers (some whitefish, roach, bream, etc.), and anadromous spawning migration from rivers into seas (mackerel, sturgeon, salmon) or from rivers to the sea (river eel, tropical catfish species).
To a purely marine fish, never entering fresh water, most are cod, flounder, mullet, mackerel, etc. Strictly same the majority are freshwater cyprinid fish, trout, pike.
For the correct use and fish processing it is necessary to know its properties, for example:
Density – the ratio of the mass of fish to volume. I live and svezhesmoloty fish with a swim bladder neopack specific density close to 1, which enables its transport to the fish-processing enterprises hydroglobe in the water flow. Whole fish and parts of her body have a density greater than 1, therefore, drowns in water. With the increase in the size of the fish decreases its density.
Total marketable weight of the fish is the ratio of the mass of individual body parts and organs, expressed as a percentage by weight of the whole fish. Knowledge of this parameter it is necessary because not all parts of the body of the fish is edible. The most important indicator in determining the total marketable weight of the fish is the edible portion fillet.