Comprehensive handbook of seafood information!
This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of fishery and marine products.
The array of topics covered includes: aquaculture fisheries management, and harvesting o fish meal and fish oil o fish protein concentrates o seaweed products o products from shell o other industrial products o bioactive compounds o cookery o specialty products o surimi and mince o HACCP o modern processing methods o religious and cultural aspects of water products o marine toxins and seafood intolerances o contamination in shellfish growing areas o pathogens in fish and shellfish. Marketing, transportation and distribution, retailing, import and export, and a look to the future of the seafood industry are also addressed.
Extensive coverage of species
All major marine and freshwater finfish species are covered, as well as processing technologies: fresh fish, preserved fish, finfish processing, and other processed products. Crustaceans and other useful marine and freshwater species and their processing are also covered. These include: mollusk o clams o oysters o scallops o abalone o squid o shrimp o lobster o crawfish o crabs o eels o turtles o sea urchin o octopus o snails o alligator.
The definitive seafood industry sourcebook
Marine and Freshwater Products Handbook incorporates the advances in biotechnology and molecular biology, including potential drugs and medicinal products; the manufacture of chemicals from the sea; seafood safety, including toxin detection techniques and HACCP, and processing technologies. With contributions from more than 50 experts, helpful, data-filled tables and charts, numerous references and photos, this is the sourcebook for everyone involved in products from our waters. It will serve as the standard reference for the seafood industry for years to come.
Table of Contents
GENERAL INTRODUCTION AND BACKGROUND
Marine Fisheries and Management, John V. Merriner
Harvesting, Robert L. Collette
AQUATIC LIFE - CHEMISTRY AND BIOLOGY
Composition of Marine and Freshwater Finfish and Shellfish Species and Their Products, Juan L. Silva and Roberto S. Chamul
Osmoregulation in Freshwater and Marine Fishes, Eric M. Hallerman
Biology of Certain Commercial Mollusk Species, Carter Newell, W. Michael Peirson, Harriett M. Perry, John D. Cirino, Robert A. Fisher, and Robert J. Price
Biology of Certain Commercial Crustaceans, Russell J. Miget, Michael G. Haby, Bohdan M. Slabyj, Robert C. Bayer, and Michael J. Oesterling
Major Marine Finfish Species, Frank J. Schwartz
Commercial Harvest and Biology of Major Freshwater Finfish Species, Roy C. Heidinger
Other Aquatic Life of Economic Significance, William L. Rickards III, John A. Keinath, Robert J. Price, Michael W. Moody, and Roy E. Martin
PROCESSING AND PRESENTATION
Processing and Preservation of North Atlantic Groundfish, Robert J. Learson and Joseph J. Licciardello
Processing of Blue Crab, Shrimp, and King Crab, Dawn R. Ward
Handling and Processing Crawfish, Michael W. Moody
The Molluscan Shellfish Industry, Cameron R. Hackney and Thomas E. Rippen
Preservation of Squid Quality, Robert J. Learson
Optional Processing Methods, Roy E. Martin, Custy F. Fernandes, Robert J. Learson
Further Processed Seafood, Ronald J. Sasiela
Smoked, Cured, and Dried Fish, Michael W. Moody, George J. Flick Jr., Roy E. Martin, and Angela I. Correa
Specialty Seafood Products, Ken Gall, Kolli P. Reddy, and Joe M. Regenstein
Processing of Surimi and Surimi Seafoods, Tyre C. Lanier, Jae W. Park
Transportation, Distribution, and Warehousing, Roy E. Martin
Introduction to the Hazard Analysis Critical Control Point (HACCP) Food Safety Control System, Donn R. Ward
Religious Food Laws and the Seafood Industry, Joe M. Regenstein and Carrie E. Regenstein
Design of Quality and Safety Management Systems for Full-Service Retail Seafood Departments, Michael G. Haby, Russell J. Miget
OTHER USEFUL PRODUCTS FROM THE SEA
Seaweed Products, Brian Rudolph and Martha Llaneras
Fish Meal and Oil, Anthony P. Bimbo
Fish Protein Concentrates, Roland Finch
Cultured Pearls, Shigeru Akamatsu
Industrial Products, George J. Flick Jr., Roy E. Martin, and Angela I. Correa
Bioactive Compounds from the Sea, Chris M. Ireland, Brent R. Copp, Mark P. Foster, Leonard A. McDonald, Derek C. Radisky, and J. Christopher Swersey
Contamination in Shellfish-Growing Areas, Robert E. Croonenberghs
Illnesses Associated With Consumption of Seafood, Peter D. R. Moeller, Jeffrey C. Wolf, Stephen A. Smith, Cheryl Woodley, and Patricia Fair
Marketing Fish and Shellfish, Charles W. Coale, Jr.
Cookery, Laurie M. Dean
Factors Relating to Finfish Flavor, Odor, and Quality Changes, John Spinelli
Aquaculture, William G. Gordon, Richard T. Lovell
Fish and Seafood Import and Export, Richard E. Gutting, Jr. and Roy E. Martin
Future of the Industry, Richard E. Gutting Jr.
RESOURCE LIST OF WEB SITES, Thomas E. Rippen
Martin\, Roy E.; Carter\, Emily Paine; Flick\, Jr.\, George J.; Davis\, Lynn M.
"…handsomely produced book… With its five-page resource list of web sites and comprehensive index, it should prove an ideal library reference book, particularly for newcomers to the industry."
- Keith Richardson, Food Industry Liaison Officer, Food Science Australia, July 2002
"The editors present a comprehensive overview of the biochemistry, biology, and handling of North American seafood resources, including not only well-known species of finfish, shellfish, crustaceans, and cephalopods, but also such rare species as turtles, alligators, and frogs. … All conceivable aspects of harvesting, processing, preservation, and handling are covered, as well as biological and chemical hazards sometimes associated with seafood products. … a valuable reference addition to the library of anyone specializing in seafood scientific research, teaching, processing, or marketing. The figures and tables are clearly presented, and the text is well written."
- Tom Gill, Director and Head of the Canadian Institute of Fisheries Technology, Dalhousie University, in Food Technology, Vol. 56, No. 3