Tag: Fish processing

Globally, the demand for omega-3-rich oils from fish is rapidly increasing, driving innovation in extraction techniques. Understanding how is fish oil extracted reveals a complex process that moves from raw material to a highly purified dietary supplement.

About one-third of the world's fish catch is processed into secondary items like fishmeal and fish oil, rather than being used for direct human consumption. This highlights the nuanced answer to the question, "Is fish an animal byproduct?" which largely depends on its intended use.

A 3-ounce serving of raw, fresh cod contains a moderate 46-60 milligrams of sodium, a value that can increase more than fivefold when treated during processing. So, why is cod so high in sodium in many frozen, canned, and restaurant preparations, and how can you enjoy it without excessive salt intake?

Dating back to 1843 in Northumberland, England, kippers were supposedly invented by accident. These rich, savory delicacies are made from herring that has been split, gutted, and preserved through a process of salting and cold smoking. While herring is the traditional fish used, other oily species can also be prepared in a similar 'kippered' style.

Fish processing methods have been used for centuries to preserve and prepare seafood. The answer to the question, "is there such a thing as processed fish?" is yes, and it covers various techniques that extend shelf life and create a range of products.