Английский язык: Сборник текстов и упражнений для студентов специальностей "Промышленное рыболовство". Дьякова Н.П. - 30 стр.

said to be jelly-like.
небольшие попытки (усилия), чтобы использовать луну рыбу; считается что
мясо луны рыбы желеобразное; ввиду сходства с ракообразными; урожай за
рыбу; вкус и текстура; мясо морской луны рыбы; средняя добыча мяса; конси-
стенция сходная с мясом омара; достигать; заменитель омара.
2. Translate sentences using Complex Subject.
1.The meat of the red salmon is considered to be delicious when slightly salted.
2.The proportion of fat in fins is known to be small.
3.Small fish with flesh of indifferent flavour are known to be processed into meal.
4.Ocean sunfish is thought to become a substitute for expensive shellfish species such
as lobster.
5.Sashimi is likely to be popular in the United States soon.
6.Surime process is believed to utilize relatively inexpensive marine fishes with white
flesh.
7.Salinity is sure to be a very important limiting factor for many species.
8.Temperature is known to play an important role for all living organisms.
9.The role of fact is thought to produce heat.
10. Poisonous fishes are known to live mainly in tropical waters. They are globefish,
surgeon, barracuda, ilisha, puffers.
11. The toxic matter of poisonous fishes was found to be present in the internal or-
gans (gonads, liver, peritoneum) and in the head.
12. Herring is sure to feed on plankton.
13.The article devoted to the biodiversity of the Bering Sea is likely to appear in the
next issue of the journal.
3. Answer the questions.
1.What is known about the flesh of the ocean sunfish?
2.What is the weight of sunfish?
3.. Summarize the text.


                                       TEXT 13
            MECHANICAL EXTRACTION OF MEAT FROM LOBSTER
                                 AND CRAB BODIES
Anyone handling lobsters knows that a certain percentage of their inventory is des-
tined to be “cooked-off” for production of lobster meat. Despite industry’s general
preference for trading in the live product, some lobsters are too weak to survive hold-
ing in the processors “live tank” and must be cooked to prevent loss of valuable meat.
Others may be too large for use in the restaurant or retail trade. In Canada a “cooking
class” of lobsters is used for the production of frozen or canned lobster meat. While
the clan and tail meat are easily removed by hand, meat found in the lobster’s body
section is usually discarded with the bodies as waste. This body meat comprising
some 14 per cent of the overall meat is virtually impossible to remove manually.
With assistance from Gloucester Fisheries Laboratory in Gloucester, Massachusetts,

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