Why can only white fish be already gutted on board the ship?
I stumbled upon the wikipedia article about white fish:
Unlike oily fish, white fish contain oils only in their liver, rather than in their gut, and can therefore be gutted as soon as they are caught, on board the ship.
Why of all other properties is the presence of fat in the guts a criterion for gutting a fish aboard or not?
If I didn't read that wikipedia article I would have guessed that the size / amount of the catch and the level of invested and installed automation decides whether the fish is gutted on board or not. Some years ago a fisherman in the north sea told shrimps caught there are shipped frozen to Turkey to be peeled by manual laborers and then shipped back to be sold. I thought the same thing is done with "smaller" fish (maybe sized like a cod and smaller?).
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What is gutting process?
Gutting is usually done by cutting, but there are machines that perform gutting by sucking the viscera out and cleaning the belly part through the mouth. This method obviates the need to open the belly, but it makes it difficult to be sure how well the fish is cleaned.What is gutting in fish?
Gutting consists of cutting down the belly (fish may be deheaded or not), removal of internal organs, and, optionally, cleaning the body cavity of the peritoneum, kidney tissue and blood. Fish is cut longitudinally up to the anal opening, and special care is taken to avoid cutting the gall bladder.What is WHITEFISH? What does WHITEFISH mean? WHITEFISH meaning, definition \u0026 explanation
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