The PROCESSING Table
This table represents our attempt at incorporating fish as consumable products into FishBase.
As presently conceived, the table consists of four elements:
|Fish as consumable products||
Data for percentage weight and chemical composition of different body parts are accessed by clicking on the Weight proportions and Chemical composition buttons, respectively.
Almost all of the entries so far (682 records for 505 fish species) stem from Bykov (1983); indeed, the PROCESSING table was largely developed to accommodate the entries in this book.
With hindsight, however, we feel that this table needs to be thoroughly revised, such as to enable:
We would appreciate responses by colleagues interested in collaborating with us on this¾ a development that would make FishBase useful to a whole new group of users.
|How to get there||
You get to the PROCESSING table by clicking on the Biology button in the SPECIES window, the Fish as food button in the BIOLOGY window and the Processing button in the following window.
As of December 2000, the PROCESSING table was not yet accessible on the Internet.
Bykov, V.P. 1983. Marine fishes: chemical composition and processing properties. Amerind Publishing Co., New Delhi. 333 p.
OECD. 1978. Multilingual dictionary of fish and fish products. Organisation for Economic Co-operation and Development, Paris. 430 p.
Vinogradov, A.P. 1953. The elementary chemical composition of marine organisms. Memoirs, Sears Foundation for Marine Research II, New Haven. 647 p.
Daniel Pauly, Emily Capuli and Rainer Froese