Answer:
The four basic procedures used in the final processing of fish products are heating, freezing, controlling water activity (by drying or adding chemicals), and irradiating.
Explanation:
Preliminary processing of freshwater fish usually consists of the following steps or unit processes: evisceration, deheading, scaling, cutting of fins and belly flaps, slicing of whole fish into steaks, filleting, skinning, grinding of skinned fillets and different combinations of the above (Figure 3.1).
