Read more
Informationen zum Autor Linda Ankenman Granata is a Research Associate at the Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia. George J. Flick, Jr. is University Distinguished Professor at the Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia. Roy E. Martin was formerly Senior Vice President (Science and Technology) at the National Fisheries Institute. He is currently a Seafood Industry Consultant based in Spring Hill, Florida. Klappentext Although other books address 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. In this comprehensively rewritten and updated second edition, the book covers the full spectrum of seafood topics, following the products from the water to the dinner plate and at every stop in between.Information and insights into the handling and processing of every commercially important species of finfish and shellfish are presented across 29 chapters. New material in the second edition includes chapters on HACCP regulation, surimi, waste (by-product) utilization, species identification, biological safety of shellfish, as well as toxins, allergens, and sensitivities. The authors focus primarily on the industry in the US although, where innovations or activities in other countries have impacted the US industry, they are covered too.The book has been designed for seafood processors, wholesale buyers, and retailers to understand and put to practical application whilst also being of interest to regulators, students and scientists with an interest in food, fisheries, and aquaculture. Zusammenfassung 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. Inhaltsverzeichnis Preface and Acknowledgments xiii Contributors xv 1 A History of the Seafood Industry 1 Roy E. Martin The fish curing industry 1 Fish canning 2 Canning salmon 3 The shrimp fishery 3 Canning oysters, clams, and crabs 5 The fish canning industry 6 The haddock fishery 8 Early Pacific fisheries 9 The menhaden fishery 10 The whaling industry 11 An overview of our heritage 12 Further reading 12 2 Harvesting Techniques 14 George J. Flick, Jr. Classification of harvesting techniques 14 Nets 15 Trap and gear pot 20 Hook-and-line fishing 22 Shellfish dredging and scooping gear 24 Hand picking 25 Fishing optimization 25 Miscellaneous and experimental gear 25 Acknowledgment 26 Further reading 26 3 Groundfish 27 George J. Flick, Jr., and Laura S. Douglas Introduction 27 Historical perspective 28 East Coast fishing industry: a historical perspective 28 West Coast fishing industry: a historical perspective 30 Species 32 East Coast 32 West Coast 41 Acknowledgments 44 References 45 Webliography 45 4 Pelagic Fish 48 Laura S. Douglas Introduction 48 Species 49 Herrings, sardines, and anchovies 49 Tunas, bonitos, and billfishes 50 Miscellaneous pelagic fishes 52 Physical adaptation 53 Musculature 54 Preservation 54 Maine sardines 55 Brisling and sild (formerly Norway sardines) 55 Portuguese sardines 56 Tuna 56 Mackerel 56 Anchovies, Mediterranean style 57 Menhaden 57 Nutritional value 57 Labeling 58 Sardines and sardine-like products 58 Anchovies 59 Tunas 59 Quality factors 59 Brisling and sild (N...
