The Seafood Industry

1. Front Matter

   Pages i-xv

   PDF

2. A History of the Seafood Industry

   • Roy E. Martin

   Pages 1-16

3. Harvesting Techniques

   • Robert L. Collette

   Pages 17-31

4. Groundfish

   • George J. Flick, Gi-Pyo Hong, Jhung Won Hwang, Genaro C. Arganosa

   Pages 32-66

5. Pelagic Fish

   • John D. Kaylor, Robert J. Learson

   Pages 67-76

6. Shellfish-Mollusks

   • Michael Castagna

   Pages 77-87

7. Shellfish-Crustaceans

   • Michael J. Oesterling

   Pages 88-102

8. Miscellaneous and Underutilized Species

   • Gi-Pyo Hong, Jhung Won Hwang, Michael Paparella

   Pages 103-116

9. Processing Finfish

   • George J. Flick, Mala A. Barua, Leopoldo G. Enriquez

   Pages 117-164

10. Processing Mollusks

    • Cameron R. Hackney

    Pages 165-173

11. Processing Crustaceans

    • Donn R. Ward

    Pages 174-181

12. Freshwater Fish

    • Thomas E. Rippen

    Pages 182-193

13. Packaging

    • Tyre C. Lanier

    Pages 194-204

14. Freezing

    • Joseph J. Licciardello

    Pages 205-218

15. Handling of Fresh Fish

    • Thomas E. Rippen

    Pages 219-226

16. Merchandising and Managing a Fresh Seafood Department

    • Michael G. Haby, Charles W. Coale Jr.

    Pages 227-254

17. Nutrition and Preparation

    • Laurie M. Dean

    Pages 255-267

18. Cleaning and Sanitation

    • Cameron R. Hackney, Jon Porter

    Pages 268-290

19. Aquaculture

    • George S. Libey, Brian G. Bosworth

    Pages 291-301

20. Waste Treatment and Utilization

    • W. Steven Otwell

    Pages 302-324

Although there are excellent books on specific aspects of the seafood industry, few, if any, offer both the breadth and depth of information that the editors and authors of The Seafood Industry provide here. The Seafood Industry is designed to cover the spectrum of seafood topics, taking the products from the water to the dinner plate and every stop in between. Information and insights into commercially important species of finfish and shell­ and their handling and processing are furnished. Chapters are included on fish such wide-ranging topics as retail merchandising of seafood, plant cleaning and sanitation, transportation, and product packaging. Emerging issues and interests, such as aquaculture, waste treatment, and government regulations, also are covered. The information is written so that the processor, wholesale buyer, retailer, or consumer can understand it and put it to practical application. Yet the student and the scientist can find much valuable information within the various chapters. The material included here has proven its practicality, as it is adapted from a self-study course that has been used by hundreds of people in roughly forty states and fifteen foreign countries. The editors and authors have made every effort to furnish the most up-to-date information and technologies available. However, as with any dynamic industry, change is constant. Fishery stocks ebb and flow; consumption patterns shift; new technologies are devised and implemented; and government rules and regulations are rewritten and enacted.

• HACCP
• Seafood
• Vitamin
• bacteria
• chemistry
• environment
• food
• food industry
• health
• microbiology
• nutrition
• processing
• public health
• quality control

• National Fisheries Institute, Arlington, USA

  Roy E. Martin

• Department of Food Science and Technology, Virginia Polytechnic Institute & State University, Blacksburg, USA

  George J. Flick

Policies and ethics