
- •Міністерство аграрної політики та продвольства україни
- •Для розвитку навичок комунікативної діяльності та перекладу у сфері вузької галузі. Спеціальність: “Водні біоресурси”
- •Fish Anatomy
- •IV. Fill in the blanks with the words given below:
- •Fish Evolution
- •Vocabulary:
- •I. Answer the following questions:
- •II. True or false statements:
- •III. Replace the words in brackets by the english equivalents:
- •IV. Fill in the blanks with the words given below the text and translate:
- •Reproduction and Life-Cycle of the Perch
- •The Pike and the Sazan
- •Vocabulary:
- •Answer the questions:
- •True or false statements:
- •What words can be used to describe the pike and sazan:
- •Fill in the blanks with the words below the text and translate:
- •Sardine
- •Vocabulary:
- •I. Answer the questions:
- •Translate into english:
- •Arrange the following english words in pairs of synonyms:
- •Read the following english words and find their ukrainian equivalents in the right column:
- •Vocabulary:
- •II. Find the english equivalents to the following words:
- •III. Translate into ukrainian:
- •IV. Find in the list below antonyms to the following words:
- •Vocabulary:
- •II. Find the english equivalents to the following words:
- •III. Fill in the blanks with the words given below:
- •IV. Read the following english words and find their ukrainian equivalents in the right column:
- •V. Translate into ukrainian without using a dictionary:
- •Marine Fishes
- •Vocabulary:
- •I. Answer the following questions:
- •II. Give the english equivalents to the following words and word combinations:
- •III. Translate the sentences:
- •IV. Fill in the blanks with the words given below:
- •Reptiles
- •Mammals
- •Marine aquaculture
- •Supplementary
- •Aquaculture
- •Fishery
- •Fish Processing
- •Parasite
- •Tests text 1. Fish Anatomy
- •Text 2. Fish Evolution
- •Text 3. Fish
- •Text 4. Jawless Fish Jawless fish
- •Text 5. Reproduction and Life-Cycle of the Perch
- •Text 6. The Pike and the Sazan
- •Text 7. Sardine
- •Text 8. Shrimp
- •Text 9. Salmon
- •Text 10. Marine Fishes
- •Text 11. Reptiles
- •Text 12. Mammals
- •Text 13. Birds
- •Text 14. Marine Aquaculture
Fishery
Generally, a fishery is an entity engaged in raising or harvesting fish which is determined by some authority to be a fishery. According to the FAO, a fishery is typically defined in terms of the "people involved, species or type of fish, area of water or seabed, method of fishing, class of boats, and purpose of the activities or a combination of the foregoing features". The definition often includes a combination of fish and fishers in a region, the latter fishing for similar species with similar gear types.
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Fisheries are harvested for their value (commercial, recreational or subsistence). They can be saltwater or freshwater, wild or farmed. Examples are the salmon fishery of Alaska, the cod fishery off the Lofoten islands, the tuna fishery of the Eastern Pacific, or the shrimp farm fisheries in China. Capture fisheries can be broadly classified as industrial scale, small-scale or artisanal, and recreational.
Close to 90% of the world’s fishery catches come from oceans and seas, as opposed to inland waters. These marine catches have remained relatively stable since the mid-nineties (between 80 and 86 million tonnes). Most marine fisheries are based near the coast. This is not only because harvesting from relatively shallow waters is easier than in the open ocean, but also because fish are much more abundant near the coastal shelf, due to the abundance of nutrients available there from coastal upwelling and land runoff. However, productive wild fisheries also exist in open oceans, particularly by seamounts, and inland in lakes and rivers.
Most fisheries are wild fisheries, but farmed fisheries are increasing. Farming can occur in coastal areas, such as with oyster farms, but more typically occur inland, in lakes, ponds, tanks and other enclosures.
There are species fisheries worldwide for finfish, mollusks, crustaceans and echinoderms, and by extension, aquatic plants such as kelp. However, a very small number of species support the majority of the world’s fisheries. Some of these species are herring, cod, anchovy, tuna, flounder, mullet, squid, shrimp, salmon, crab, lobster, oyster and scallops. All except these last four provided a worldwide catch of well over a million tonnes in 1999, with herring and sardines together providing a harvest of over 22 million metric tons in 1999. Many other species are harvested in smaller numbers.
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Fish Processing
The most common types of smoked fish in the US are salmon, mackerel, whitefish and trout, although other smoked fish is also available regionally or from many ethnic stores. Salmon, mackerel and herring are universally available both hot-smoked and cold-smoked, while most other fish is traditionally preserved by only one of the smoking methods.
A common name for cold-smoked salmon is lox, of which many different types are available, usually identified by point of origin (e.g., from Scotland, Norway, Holland, the Pacific, and Nova Scotia, Canada--the latter usually identified as Nova lox or just Nova). Traditionally, lox designates brined rather than smoked salmon, but the linguistic boundary between the two types of products has long been erased. Gravad lax or gravlax remains the only type that is unmistakably not smoked fish. However, commercial labels still identify most smoked products as "smoked salmon" rather than "lox".
Most other smoked fish in the US is hot-smoked, although cold-smoked mackerel is always available in East-European delis, along with cold-smoked sturgeon, sea bass, halibut or turbot and many other varieties. Jewish delis often sell, in addition to lox, hot-smoked whitefish, mackerel, trout, and sablefish (also sometimes referred to as black cod in its fresh state). Along the Mississippi River, hot-smoked locally-caught sturgeon is also available. Traditionally, in the US, cold-smoked fish, other than salmon, is considered "raw" and thus unsafe to consume without cooking. For this reason, in the US, cold-smoked fish is largely confined to specialty and ethnic shops.
In the Netherlands, commonly available varieties include hot- and cold-smoked mackerel, herring and Baltic sprats. Hot-smoked eel is a specialty in the Northern provinces, but is a popular deli item throughout the country.
Smoked fish is a prominent item in Russian cuisine, Ashkenazi Jewish Cuisine, and Scandinavian cuisine, as well as several Eastern and Central European cuisines and the Pacific Northwest cuisine.
English, Scottish and Canadian cuisine incorporates a variety of strongly brined, smoked herring that used to be known as "red herring". With the increased use of idiomatic expression "red herring", references to the smoked fish product in this manner declined. A more common contemporary name for it is kippers, or kippered herring. Kippered herring traditionally undergoes further processing (soaking and cooking) before consumption. Arbroath Smokies (haddock) and Traditional Grimsby smoked fish (haddock and cod) have both received Protected Geographical Indication status from the European Commission, which restricts use of the name to fish that is processed using specific methods within a defined geographical area.
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