Abstract
There are more than 20 000 different species of fish in the world, but less than 200 of them are of commercial significance. Almost without exception, the fish which are used for canning come from the sea (as opposed to freshwater or farmed fish), this means that they are ‘wild’ and therefore have to be hunted. Because the fish are wild there is only limited control over the quality of these fish with regard to nutritional state etc., in contrast to farmed fish or animals, whose rearing, whether for fish or meat, is controlled as the first stage in the manufacture of fish or meat products.
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Harris, P. (1995). Raw material sourcing. In: Footitt, R.J., Lewis, A.S. (eds) The Canning of Fish and Meat. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2113-6_1
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DOI: https://doi.org/10.1007/978-1-4615-2113-6_1
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5880-0
Online ISBN: 978-1-4615-2113-6
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