Fish fillet processor Fish fillet processor A fish fillet processor processes fish into a fillet. Fish processing starts from the time the fish is caught. Popular species processed include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock. Commercial fish processing is a global practice. Processing varies regionally in productivity, type of operation, yield and regulation. Approximately 90% of processed fish are oceanic fish. The remaining 10% are from commercial freshwater operations and aquacultural production. Most fish processing industries are near commercial fishing zones. In certain regions, fish are transported or exported for processing. The largest fish processing countries in order are: These
Pain in fish that the absence of C-type fibres in cartilagenous sharks and rays indicates that signalling leading to pain perception is likely to be impossible, and the low numbers for bony fish (e.g. 5% for carp and trout) indicate this is also highly unlikely for these fish. Rose concludes there is little evidence that sharks and rays possess the nociceptors required to initiate pain detection in the brain, and that, while bony fish are able to unconsciously learn to avoid injurious stimuli, they are little more likely to experience conscious pain than sharks. A-delta-type fibres, believed to trigger avoidance reactions, are common