The seafood industry : species, products, processing and safety / edited by Linda Ankenman Granata, George J. Flick, Jr., and Roy E. Martin.

Format:

Book

Contributor:

Granata, Linda Ankenman.

Flick, George J.

Martin, Roy E.

Language:

English

Subjects (All):

Seafood industry.

Fisheries.

Physical Description:

1 online resource (488 p.)

Edition:

2nd ed.

Place of Publication:

Chichester : Wiley-Blackwell, 2012.

Language Note:

English

Summary:

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. Covering all aspects of the commercial fish and shellfish industries - from harvest through consumption - the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a signif

Contents:

The Seafood Industry; Contents; Preface and Acknowledgments; Contributors; 1 A History of the Seafood Industry; The fish curing industry; Fish canning; Canning salmon; The shrimp fishery; Canning oysters, clams, and crabs; The fish canning industry; The haddock fishery; Early Pacific fisheries; The menhaden fishery; The whaling industry; An overview of our heritage; Further reading; 2 Harvesting Techniques; Classification of harvesting techniques; Nets; Trap and gear pot; Hook-and-line fishing; Shellfish dredging and scooping gear; Hand picking; Fishing optimization

Miscellaneous and experimental gearAcknowledgment; Further reading; 3 Groundfish; Introduction; Historical perspective; East Coast fishing industry: a historical perspective; West Coast fishing industry: a historical perspective; Species; East Coast; West Coast; Acknowledgments; References; Webliography; 4 Pelagic Fish; Introduction; Species; Herrings, sardines, and anchovies; Tunas, bonitos, and billfishes; Miscellaneous pelagic fishes; Physical adaptation; Musculature; Preservation; Maine sardines; Brisling and sild (formerly Norway sardines); Portuguese sardines; Tuna; Mackerel

Anchovies, Mediterranean styleMenhaden; Nutritional value; Labeling; Sardines and sardine-like products; Anchovies; Tunas; Quality factors; Brisling and sild (Norway sardines); Portuguese sardines; Tunas; Mackerels; Anchovies, Mediterranean style; Acknowledgments; References; Webliography; 5 Major Cultured Species; Importance of aquaculture; Production environments and systems; Pond systems; Enclosure and cage systems; Flow-through systems; Recirculating aquaculture systems; Common aquacultured species; Carps; Oysters; Clams, cockles, and arkshells; Shrimps and prawns; Tilapias

Salmons and troutsConclusions; References; Webliography; 6 Shellfish-Mollusks; Mollusk farms and fisheries; Natural history; Feeding; The mollusk and public health; Conservation regulations; West Coast; Clam culture operations; Geoduck (giant clam) culture operations; Mussel culture operations; Oyster culture operations; Scallop culture operations; Abalone; Atlantic and Gulf Coasts; Surf clams; Ocean quahog; Hard clam; Soft shell clam; Scallops; Oysters; Blue mussel; Acknowledgment; References; Webliography; 7 Shellfish-Crustaceans; Crabs; Blue crab; King crab; Cancer crabs; Shrimp

Penaeid shrimpPandalid shrimp; Lobster; Spiny lobsters; American lobster; Further reading; 8 Underutilized (Latent) Fishery Species; History of research programs on underutilized (latent) fishery species; Fishery development foundations; Saltenstall-Kennedy fishery development funds and sea grant research programs on underutilized (latent) species; Examples of past and current underutilized (latent) species development efforts; Dogfish; Pacific sardine; Atlantic red crab; Spin-offs from underutilized (latent) species research

Nongovernmental organization and consumer pressure for sustainable management

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

1-78539-384-7

1-280-58639-7

9786613616227

1-118-22026-9

1-118-22949-5

1-118-22939-8

OCLC:

779166488