Английский язык: Сборник текстов и упражнений для студентов специальностей "Промышленное рыболовство". Дьякова Н.П. - 34 стр.

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10. Мясо проходит через отверстия сепаратора, частицы панциря задер-
живаются и удаляются из машины.
6. Summarize the text.
TEXT 14
FISH PRESERVATION
The European method of smoking was initially imported into Japan in 1871-72, for
salmon. Since then, smoked salmon or herring have been manufactured and become
increasingly popular.
Smoked fish produced in Japan can be placed in two categories: cold and hot. The
process of cold smoking was originally developed to introduce a characteristic pre-
servative function by wood smoking the fish rather than modifying the flavour, taste
and texture. On the other hand, hot smoking was developed to give smoke flavour to
the fish with the aim of producing seafood with improved flavour and not for preser-
ving. Hot smoking is further divided into three categories: mild or high temperatures
and shor times processes. The following are the fish species which are used in
smoked sea food produced in Japan:
1. Cold smoking: used for fish such as herring, salmon, yellowtail, cod and mack-
erel, halibut.
2. Hot smoking: the mild temperature process is used for salmon, eel, cod, oysters,
herring, Alaska pollack and Alaska mackerel. The high temperature process is used
on squid and octopus.
3. The short time process is used for salmon and rainbow trout. Generally, each
process consists of several steps: the fish is prepared, salted; desalted; washed and
drained; dried; smoked; and finalised.
Vocabulary
smoked копченый
salmon лосось
herring сельдь
yellowtail желтохвост
cod треска
mackerel скумбрия
eel угорь
oyster устрица
pollack минтай, сайра
squid кальмар
octopus осьминог
34
   10. Мясо проходит через отверстия сепаратора, частицы панциря задер-
живаются и удаляются из машины.

6. Summarize the text.


                                    TEXT 14
                              FISH PRESERVATION

The European method of smoking was initially imported into Japan in 1871-72, for
salmon. Since then, smoked salmon or herring have been manufactured and become
increasingly popular.
Smoked fish produced in Japan can be placed in two categories: cold and hot. The
process of cold smoking was originally developed to introduce a characteristic pre-
servative function by wood smoking the fish rather than modifying the flavour, taste
and texture. On the other hand, hot smoking was developed to give smoke flavour to
the fish with the aim of producing seafood with improved flavour and not for preser-
ving. Hot smoking is further divided into three categories: mild or high temperatures
and shor times processes. The following are the fish species which are used in
smoked sea food produced in Japan:
1. Cold smoking: used for fish such as herring, salmon, yellowtail, cod and mack-
erel, halibut.
2. Hot smoking: the mild temperature process is used for salmon, eel, cod, oysters,
herring, Alaska pollack and Alaska mackerel. The high temperature process is used
on squid and octopus.
3. The short time process is used for salmon and rainbow trout. Generally, each
process consists of several steps: the fish is prepared, salted; desalted; washed and
drained; dried; smoked; and finalised.

                                    Vocabulary

smoked                         копченый
salmon                         лосось
herring                        сельдь
yellowtail                     желтохвост
cod                            треска
mackerel                       скумбрия
eel                            угорь
oyster                         устрица
pollack                        минтай, сайра
squid                          кальмар
octopus                        осьминог

                                         34

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