The Seafood Industry - Hardcover

Flick, George J.; Martin, Roy E.

Hardcover

ISBN 10: 0442239157 ISBN 13: 9780442239152

Publisher: Springer, 1995

Adapted from a widely used self-study course, covers the entire industry of seafood from pulling a critter out of the water to serving a meal. For marine and freshwater finfish and shellfish, discusses such topics as retail merchandising, plant cleaning and sanitation, transport, and product packaging and preparation. Also considers such issues as aquaculture, waste treatment, and government regulation. The coverage is limited to the US industry. Annotation copyright Book News, Inc. Portland, Or.

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From the Back Cover:

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.

About the Author:

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.

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