The seafood industry : species, products, processing and safety

The seafood industry : species, products, processing and safety

The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin's classic publication, The Seafood Industry

Bibliographic Details
Main Authors: Flick, George J. (Author), Granata, Linda Ankenman (Author), Martin, Roy E. (Author)
Format: Book
Language:English
Published: Chichester, West Sussex : Wiley-Blackwell , c2012
Edition:2nd ed
Subjects:
Seafood industry
Table of Contents:
  • 1. A history of the seafood industry
  • 2. Harvesting techniques
  • 3. Ground fish
  • 4. Pelagic fish
  • 5. Major cultured species
  • 6. Shellfish-mollusks
  • 7. Shellfish-crustaceans
  • 8. Underutilized (latent) fishery species
  • 9. Processing finfish
  • 10. Surimi and fish protein isolate
  • 11. Waste (by-product) utilization
  • 12. Processing mollusks
  • 13. Processing crustaceans
  • 14. Freshwater fish
  • 15. Nutrition and preparation
  • 16. Species identification of seafood
  • 17. Packaging
  • 18. Freezing
  • 19. Handling of fresh fish
  • 20. Shellfish-biological safety
  • 21. Allergens, decomposition, and toxins
  • 22. Cleaning and sanitation
  • 23. Implementing the seafood HACCP regulation
  • 24. Aquaculture
  • 25. Waste treatment
  • 26. Fish meal and oil
  • 27. Regulations
  • 28. Smoked, cured, and dried fish
  • 29. Transportation, distribution, warehousing, and food security

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