PDF-1 1/2 lbs. fish fillets (can be done with any fish from bluegills to c

1 12 tsp ground white pepper 12 tsp ground red pepper 14 tsp salt 12 tsp onion powder 12 tsp garlic powder 12 tsp ground black pepper 12 tsp dried ground thyme 3 tbsp melted butter S. Amendments 2011 2013 2014 brPage 2br CODEX STAN 190 19 1 SCOPE This standard applies to quick frozen fillets of fish as defined below and offered for direct consumption without further pr ocessing It does not apply to products indicated as intended GRIMSBY. TRADITIONAL GRIMSBY SMOKED FISH . Where it all started…. The process of smoking fish is an age old tradition, introduced hundreds of years ago as a way of extending the usability of fish by adding salt and yellow dye.. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Choosing a Cooking Method. Depends on tenderness of cut. Food Service Occupations 2. What is considered Poultry?. Any domestic bird. Chicken: most popular. Turkey: bred as lightweight or heavyweight. Duck: Game bird, all dark meat. Cornish Hen: resemble a chicken, but smaller. Classes of Fish. Finfish – have fins and backbone; found in. fresh or salt water.. Classes of Fish. Shellfish – no fins or backbone. . 1. Mollusks – two enclosing shells, soft body.. Draw the general idea of the following. Depressiform. Compressiform. Fusiform. Sagittiform. Aguilliform. Name 3 examples of bony fish. Name 3 examples of cartilaginous fish. What were the four fish mentioned in Four Fish?. NUTRITIONAL INFORMATION 3.5 oz raw portion Calories 88 Fat Calories 11.7 Total Fat 1.3 g Saturated Fat .4 g Sodium 80 mg Protein 17.9 g Cholesterol 43 mg Omega-3 .4 g Cooking Methods NUTRITIONAL INFORMATION 3.5 oz raw portion Calories 89 Fat Calories 8 Total Fat .9 g Cholesterol 86 mg Sodium 128 mg Protein 18.9 g Omega 3 0.05 g Cooking Methods Grilled Boiled Sautéed The Wild Salmon Seafood Market z!hus , for rehction purposes azd fish-waste processes, 3iLb 2.25 billion, pounds F.X. 75360 A CANNING ROHU concluded that for processing a natural style canned product the :fiHets of rohu may be cold blanched in 15 % brine containing 0.25 % CaCl2• Heat processing conditions wer Meat stored for 13 h at -81Meat stored for 61 h at -81IGUR 1 Scanning electron microscopy images of Brycon amazonicus meat with 4000 X magnification A Fresh farmed meat B Fresh fished meat C Farmed me hydrolyzate. Preservation of surplus fish and offal – use in animal feeding – alternative to fish meal. Started in 1930s. Denmark started commercial production in1948. Fish silage industries - Denmark and Poland. Dave McBride, Toxicologist. Office of Environmental Public Health Sciences. SRRTTF Workshop February 9, 2016. Yakima River. *. PCBs. Lower Duwamish River. PCBs. Puget Sound. PCBs, Mercury. Lake Whatcom.