ABSTRACT
From the seasonal aspects of staple food supplies to the variation of production and market demands, the food industry is more and more dependent on applying the laws of science to the processes and the faculties required for adequate preparation, preservation, and presentation of foods. The present fishing industry is akin to the days when the wild game hunt was the major source of meat. Individual vessels, from small artisan hand-propelled boats to large oceangoing ships, roam the lakes, inlets, bays, and oceans looking for individual fish or groups of fish. There are many options available for preprocessing seafood prior to preparing it for a given market. The growing emphasis on "total utilization" of seafood raw material can only be realized by altering many of the preprocessing and holding procedures so as to maintain quality and nutritional value of carcasses that are destined for deboning or other secondary process resulting in reclaimed or minced flesh.
