ABSTRACT
Røra et al. (2001) used the term “primary processing” to denote the žrst steps of žsh processing in which žsh is converted to “žsh-as-food.” These processes are more or less the same for wild and farmed žsh, although žsh farming has certain advantages over traditional žsheries in that the processor has more control and can in›uence postmortem biochemistry and various quality parameters like color (Christiansen et al. 1995; Nickell and Bromage 1998) and fat, which in›uence ›avor and texture.
