Fish processing

(; ) is lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. It is distinct from fried or pickled herring.

fish preserved by drying

cut or slice of boneless meat or fish

thumb|300px|right|Drying flake ('hjell') in Norway thumb|300px|right|Drying cod in Lofoten Islands thumb|300px|right|Codfish drying flake in Lofoten Islands

cod which has been preserved by drying after salting

species of fish

smoked food

ship type

thumb|A "lox and a schmear" refers to a bagel and cream cheese with lox. This dish is a part of [[American Jewish cuisine.]] thumb|A lox platter for one

the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone

fish

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processed fish preserved in an airtight container

dried shrimp used as seasoning

the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer.

museum in the Lofoten Islands, Norway

Type of traditional Japanese knife with a long specialized blade that is used to fillet large fish

outdoor platform for drying cod in northern fishing villages

techniques for preserving fish

Indonesian traditional food

thumb|A herring thumb|Utensils used in 1966 in the process of gibbing on a lugger