held there until needed. air is the great destroyer of frozen fish as it causes the flesh to dry and lose its texture. the better a package of fish is wrapped, the faster it is chilled and the colder it is kept, the better it will taste after thawing. another very successful way of freezing fish fillets...
fishermen in both near shore and open ocean waters, and in fresh-water lakes or rivers. farmed seafood products, raised both on land in ponds, in re-circulating tanks, and in near-shore coastal waters. processors convert the whole fish or shellfish to various other product forms such as fresh fish fillets...
species than amphibians, reptiles, birds, and mammals combined. % of fish species requires fresh water to survive, and less than % water is available fresh on the earth. some fish like sharks don't absorb an air bladder to keep them float and must either swim continuously or rest on the bottom. some catfish...