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46-622: Henningsvær is a fishing village in Vågan Municipality in Nordland county, Norway . It is located on several small islands off the southern coast of the large island of Austvågøya in the Lofoten archipelago . The village is located about 20 kilometres (12 mi) southwest of the town of Svolvær . Henningsvær is connected to the rest of Vågan via the Henningsvær Bridges . The village

92-636: A certain type of food safety system. One of the certifications that are commonly known is the Hazard Analysis Critical Control Points (HACCP). Fish quality has a direct impact on market price. Accurate assessment and prediction of fish quality are of main importance to set prices, increase competitiveness, resolve conflicts of interest and prevent food wastage due to conservative product shelf-life estimations. In last years, research in food science and technology has focused on developing new methodologies to predict fish freshness. HACCP

138-603: A combination of these techniques is used. Heat or ionizing irradiation can be used to kill the bacteria that cause decomposition. Heat is applied by cooking, blanching or microwave heating in a manner that pasteurizes or sterilizes fish products. Cooking or pasteurizing does not completely inactivate microorganisms and may need to be followed with refrigeration to preserve fish products and increase their shelf life. Sterilised products are stable at ambient temperatures up to 40 °C, but to ensure they remain sterilized they need packaging in metal cans or retortable pouches before

184-402: A controlled atmosphere. Fish processing is also concerned with proper waste management and with adding value to fish products. There is an increasing demand for ready to eat fish products, or products that do not need much preparation. When fish are captured or harvested for commercial purposes, they need some preprocessing so they can be delivered to the next part of the marketing chain in

230-410: A fresh and undamaged condition. This means, for example, that fish caught by a fishing vessel need handling so they can be stored safely until the boat lands the fish on shore. Typical handling processes are The number and order in which these operations are undertaken varies with the fish species and the type of fishing gear used to catch it, as well as how large the fishing vessel is and how long it

276-403: A small natural harbour which provides a safe haven for a village fleet of fishing boats . The village needs to provide a safe way of landing fish and securing boats when they are not in use. Fishing villages may operate from a beach, particularly around lakes. For example, around parts of Lake Malawi , each fishing village has its own beach. If a fisherman from outside the village lands fish on

322-447: A value addition fish process." There is evidence humans have been processing fish since the early Holocene . For example, fishbones (c. 8140–7550 BP , uncalibrated) at Atlit-Yam , a submerged Neolithic site off Israel, have been analysed. What emerged was a picture of "a pile of fish gutted and processed in a size-dependent manner, and then stored for future consumption or trade. This scenario suggests that technology for fish storage

368-400: Is pumpable ice technology . Pumpable ice flows like water, and because it is homogeneous , it cools fish faster than fresh water solid ice methods and eliminates freeze burns. It complies with HACCP and ISO food safety and public health standards, and uses less energy than conventional fresh water solid ice technologies. The water activity , a w , in a fish is defined as the ratio of

414-420: Is a highly perishable food which needs proper handling and preservation if it is to have a long shelf life and retain a desirable quality and nutritional value. The central concern of fish processing is to prevent fish from deteriorating. The most obvious method for preserving the quality of fish is to keep them alive until they are ready for cooking and eating. For thousands of years, China achieved this through

460-563: Is a system which identifies hazards and implements measures for their control. It was first developed in 1960 by NASA to ensure food safety for the crewed space program. The main objectives of NASA were to prevent food safety problems and control food borne diseases. HACCP has been widely used by food industry since the late 1970 and now it is internationally recognized as the best system for ensuring food safety. "The Hazard Analysis and Critical Control Points (HACCP) system of assuring food safety and quality has now gained worldwide recognition as

506-514: Is a village, usually located near a fishing ground , with an economy based on catching fish and harvesting seafood . The continents and islands around the world have coastlines totalling around 356,000 kilometres (221,000 mi). From Neolithic times, these coastlines, as well as the shorelines of inland lakes and the banks of rivers, have been punctuated with fishing villages. Most surviving fishing villages are traditional. Coastal fishing villages are often somewhat isolated, and sited around

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552-413: Is achieved by refrigeration where the temperature is dropped to about 0 °C, or freezing where the temperature is dropped below -18 °C. On fishing vessels, the fish are refrigerated mechanically by circulating cold air or by packing the fish in boxes with ice. Forage fish , which are often caught in large numbers, are usually chilled with refrigerated or chilled seawater. Once chilled or frozen,

598-419: Is at sea, and the nature of the market it is supplying. Catch processing operations can be manual or automated. The equipment and procedures in modern industrial fisheries are designed to reduce the rough handling of fish, heavy manual lifting and unsuitable working positions which might result in injuries. An alternative, and obvious way of keeping fish fresh is to keep them alive until they are delivered to

644-499: Is into primary processing involved in the filleting and freezing of fresh fish for onward distribution to fresh fish retail and catering outlets, and the secondary processing that produces chilled, frozen and canned products for the retail and catering trades. There is evidence humans have been processing fish since the early Holocene . These days, fish processing is undertaken by artisan fishermen , on board fishing or fish processing vessels , and at fish processing plants . Fish

690-559: Is listed in the Domesday Book . Recent archaeological excavations of earlier fishing settlements are occurring at some pace. A fishing village recently excavated in Khanh Hoa , Vietnam, is thought be about 3,500 years old. Excavations on the biblical fishing village Bethsaida , on the shore of the Sea of Galilee and birthplace of the apostles Peter, Philip and Andrew, have shown that Bethsaida

736-470: Is located in the village, on the island of Heimøya. With the increase in professional and consumer drone photography in the second decade of the 2000s, the Henningsvaer Fotballbanen (football pitch) has gained global attention. The European football organisation, UEFA , filmed on and around the field for their "We Play Strong" video with Liv Cooke . Pepsi Max Norge offered their support for

782-454: Is more important nowadays because of societal changes that have led to the development of outdoor catering, convenience products and food services requiring fish products ready to eat or requiring little preparation before serving." "However, despite the availability of technology, careful consideration should be given to the economic feasibility aspects, including distribution, marketing, quality assurance and trade barriers, before embarking on

828-402: Is mostly located on the islands of Heimøya and Hellandsøya. The 0.3-square-kilometre (74-acre) village has a population (2023) of 507 and a population density of 1,690 inhabitants per square kilometre (4,400/sq mi). Due to its traditional fishing village architecture, Henningsvær draws many tourists . Climbing and diving/snorkeling are also popular tourist activities. Henningsvær Church

874-429: Is taking place where cooked products are replacing traditional raw products in consumer preference. "In addition to preservation, fish can be industrially processed into a wide array of products to increase their economic value and allow the fishing industry and exporting countries to reap the full benefits of their aquatic resources. In addition, value processes generate further employment and hard currency earnings. This

920-725: Is traded internationally. It is traded live, fresh, frozen, cured and canned. Live, fresh and frozen fish need special care. The International Organization for Standardization , ISO, is the worldwide federation of national standards bodies. ISO defines quality as "the totality of features and characteristics of a product or service that bear on its ability to satisfy stated or implied needs."(ISO 8402). The quality of fish and fish products depends on safe and hygienic practices. Outbreaks of fish-borne illnesses are reduced if appropriate practices are followed when handling, manufacturing, refrigerating and transporting fish and fish products. Ensuring standards of quality and safety are high also minimizes

966-491: The UEFA Champions League Final in 2018 with an art installation created by children kicking footballs covered in paint. The field is managed by Henningsvaer IL football club under the leadership of Ole Johan Wiik, as of 2018. The first element is the male name "Henning". The last element is vær which means ' fishing village '. The name is first recorded in 1567. Fishing village A fishing village

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1012-588: The Yangtze River delta, was a small fishing village. Extended fishing communities that retain their cultural identities around a connection to water through fishing, leisure, or otherwise, are sometimes referred to as aquapelagos . In recent times, fishing villages have been increasingly targeted for tourist and leisure enterprises. Recreational fishing and leisure boat pursuits can be big business these days, and traditional fishing villages are often well positioned to take advantage of this. For example, Destin on

1058-428: The fish industry are usually sold to grocery chains or to intermediaries. Fish are highly perishable. A central concern of fish processing is to prevent fish from deteriorating, and this remains an underlying concern during other processing operations. Fish processing can be subdivided into fish handling, which is the preliminary processing of raw fish, and the manufacture of fish products. Another natural subdivision

1104-421: The multiple hurdle theory . "The search for higher productivity and the increase of labor cost has driven the development of computer vision technology , electronic scales and automatic skinning and filleting machines ." Waste produced during fish processing operations can be solid or liquid. Treatments can be primary and secondary. Fish is transported widely in ships, and by land and air, and much fish

1150-403: The water vapour pressure in the flesh of the fish to the vapour pressure of pure water at the same temperature and pressure. It ranges between 0 and 1, and is a parameter that measures how available the water is in the flesh of the fish. Available water is necessary for the microbial and enzymatic reactions involved in spoilage. There are a number of techniques that have been or are used to tie up

1196-496: The antimicrobial nisin which further enhances preservation. Other preservatives include nitrites , sulphites , sorbates , benzoates and essential oils . Spoilage bacteria and lipid oxidation usually need oxygen, so reducing the oxygen around fish can increase shelf life. This is done by controlling or modifying the atmosphere around the fish, or by vacuum packaging . Controlled or modified atmospheres have specific combinations of oxygen, carbon dioxide and nitrogen, and

1242-409: The aquaculture of carp . Other methods used to preserve fish and fish products include Usually more than one of these methods is used. When chilled or frozen fish or fish products are transported by road, rail, sea or air, the cold chain must be maintained. This requires insulated containers or transport vehicles and adequate refrigeration. Modern shipping containers can combine refrigeration with

1288-414: The available water or remove it by reducing the a w . Traditionally, techniques such as drying , salting and smoking have been used, and have been used for thousands of years. These techniques can be very simple, for example, by using solar drying. In more recent times, freeze-drying , water binding humectants , and fully automated equipment with temperature and humidity control have been added. Often

1334-462: The bacteria present on spoiled fish played no role in the spoilage. To flourish, bacteria need the right temperature, sufficient water and oxygen, and surroundings that are not too acidic. Preservation techniques work by interrupting one or more of these needs. Preservation techniques can be classified as follows. If the temperature is decreased, the metabolic activity in the fish from microbial or autolytic processes can be reduced or stopped. This

1380-420: The beach, he gives some of the fish to the village headman. Village fishing boats are usually characteristic of the stretch of coast along which they operate. Traditional fishing boats evolve over time to meet the local conditions, such as the materials available locally for boat building, the type of sea conditions the boats will encounter, and the demands of the local fisheries . Some villages move out onto

1426-602: The building and maintenance of boats. Until the 19th century, some villagers supplemented their incomes with wrecking (taking valuables from nearby shipwrecks ) and smuggling . In less developed countries, some traditional fishing villages persist in ways that have changed little from earlier times. In more developed countries, traditional fishing villages are changing due to socioeconomic factors like industrial fishing and urbanization . Over time, some fishing villages outgrow their original function as artisanal fishing villages. Seven hundred years ago, Shanghai , beside

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1472-411: The buyer or ready to be eaten. This is a common practice worldwide. Typically, the fish are placed in a container with clean water, and dead, damaged or sick fish are removed. The water temperature is then lowered and the fish are starved to reduce their metabolic rate . This decreases fouling of water with metabolic products (ammonia, nitrite and carbon dioxide) that become toxic and make it difficult for

1518-451: The coast of Florida, has evolved from an artisanal fishing village into a seaside resort dedicated to tourism with a large fishing fleet of recreational charter boats. The tourist appeal of fishing villages has become so big that the Korean government is purpose-building 48 fishing villages for their tourist drawing power. In 2004 China reported it had 8,048 fishing villages. Skara Brae on

1564-477: The consumer. For such a system to work successfully, all stakeholders must cooperate which entails increasing the national capacity for introducing and maintaining HACCP measures. The system's control authority needs to design and implement the system, ensuring that monitoring and corrective measures are put in place." HACCP is endorsed by the: There are seven basic principles: Finfish, or parts of finfish, are typically presented physically for marketing in one of

1610-416: The development of mechanical refrigeration , which makes ice easy and cheap to produce. Ice is produced in various shapes; crushed ice and Flake Ice , plates, tubes and blocks are commonly used to cool fish. Particularly effective is slurry ice , made from micro crystals of ice formed and suspended within a solution of water and a freezing point depressant , such as common salt. A more recent development

1656-491: The fish need further cooling to maintain the low temperature. There are key issues with fish cold store design and management, such as how large and energy efficient they are, and the way they are insulated and palletized . An effective method of preserving the freshness of fish is to chill with ice by distributing ice uniformly around the fish. It is a safe cooling method that keeps the fish moist and in an easily stored form suitable for transport. It has become widely used since

1702-665: The fish to extract oxygen. Fish can be kept alive in floating cages, wells and fish ponds . In aquaculture , holding basins are used where the water is continuously filtered and its temperature and oxygen level are controlled. In China, floating cages are constructed in rivers out of palm woven baskets, while in South America simple fish yards are built in the backwaters of rivers. Live fish can be transported by methods which range from simple artisanal methods where fish are placed in plastic bags with an oxygenated atmosphere, to sophisticated systems which use trucks that filter and recycle

1748-413: The following forms In general value addition means “any additional activity that in one way or the other change the nature of a product thus adding to its value at the time of sale.” Value addition is an expanding sector in the food processing industry, especially in export markets. Value is added to fish and fishery products depending on the requirement of different markets. Globally a transition period

1794-440: The heat treatment. Microbial growth and proliferation can be inhibited by a technique called biopreservation . Biopreservation is achieved by adding antimicrobials or by increasing the acidity of the fish muscle. Most bacteria stop multiplying when the pH is less than 4.5. Acidity is increased by fermentation , marination or by directly adding acids (acetic, citric, lactic) to fish products. Lactic acid bacteria produce

1840-497: The method is often combined with refrigeration for more effective fish preservation. Two or more of these techniques are often combined. This can improve preservation and reduce unwanted side effects such as the denaturation of nutrients by severe heat treatments. Common combinations are salting/drying, salting/marinating, salting/smoking, drying/smoking, pasteurization/refrigeration and controlled atmosphere/refrigeration. Other process combinations are currently being developed along

1886-509: The most cost-effective and reliable system available. It is based on the identification of risks, minimizing those risks through the design and layout of the physical environment in which high standards of hygiene can be assured, sets measurable standards and establishes monitoring systems. HACCP also establishes procedures for verifying that the system is working effectively. HACCP is a sufficiently flexible system to be successfully applied at all critical stages -- from harvesting of fish to reaching

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1932-698: The post-harvest losses." "The fishing industry must ensure that their fish handling, processing and transportation facilities meet requisite standards. Adequate training of both industry and control authority staff must be provided by support institutions, and channels for feedback from consumers established. Ensuring high standards for quality and safety is good economics, minimizing losses that result from spoilage, damage to trade and from illness among consumers." Fish processing highly involves very strict controls and measurements in order to ensure that all processing stages have been carried out hygienically. Thus, all fish processing companies are highly recommended to join

1978-989: The water itself, such as the floating fishing villages of Ha Long Bay in Vietnam , the stilt houses of Tai O built over tidal flats near Hong Kong, and the kelong found in waters off Malaysia , the Philippines and Indonesia . Other fishing villages are built on floating islands , such as the Phumdi on Loktak Lake in India, and the Uros on Lake Titicaca which borders Peru and Bolivia. Apart from catching fish, fishing villages often support enterprises typically found in other types of village, such as village crafts, transport, schools and health clinics, housing and community water supplies. In addition, there are enterprises that are natural to fishing villages, such as fish processing and marketing , and

2024-480: The water, and add oxygen and regulate temperature. Preservation techniques are needed to prevent fish spoilage and lengthen shelf life . They are designed to inhibit the activity of spoilage bacteria and the metabolic changes that result in the loss of fish quality. Spoilage bacteria are the specific bacteria that produce the unpleasant odours and flavours associated with spoiled fish. Fish normally host many bacteria that are not spoilage bacteria, and most of

2070-498: The western coast of the Orkney mainland, off Scotland, was a small Neolithic agricultural and fishing village with ten stone houses. It was occupied from about 3100 to 2500 BC, and is Europe's most complete Neolithic village. The ancient Lycian sunken village of Kaleköy in Turkey, dates from 400 BCE. Clovelly , a fishing hamlet north Devon coast of England, an early Saxon settlement,

2116-568: Was established in the tenth century BCE. A Tongan fishing village, recently excavated, appears to have been founded 2900 years ago. This makes it the oldest known settlement in Polynesia . Another recent excavation has been made at Walraversijde , a medieval fishing village on the coast of West Flanders in Belgium . Fish processing Larger fish processing companies often operate their own fishing fleets or farming operations. The products of

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