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Tittle Author Publisher Publication date ISBN Language Genre File Type |
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Seafood Handbook - Second Edition Editor of Seafood Business John Wiley & Sons, Inc. 2010 978-0-470-40416-4 English Tutorial |
Seafood is unique among proteins. Red meat is red meat, no matter what breed of cattle. With poultry, there’s white or dark meat, and pork is “the other white meat.” But seafood comes in an astounding array of flavors, colors and textures — from delicate, snow-white flounder fillets to bright-orange, buttery sides of salmon to meaty, deep-red tuna steaks.
And that’s just the finfish side of the seafood equation. Shellfish offers a whole other world of possibilities. Sweet, succulent shrimp, briny oysters, melt-in-your-mouth sea scallops and toothsome calamari are just a few of the options.
All this seafood comes from farms and fisheries in every corner of the globe. And it comes in a vast range of product forms, both fresh and frozen. Moving such a huge volume of seafood through the market presents a staggering quality-control and food-safety challenge.
But this global bounty also offers endless opportunities for seafood merchandisers, be they chefs, retailers, processors or distributor reps. This new second edition was designed to address challenges and opportunities inherent in buying and selling seafood.
Much of the information presented here was gleaned from the collective expertise of the editors at Seafood Business, the only monthly publication serving all segments of the U.S. seafood industry.
A couple of features in the species pages warrant special mention.
And that’s just the finfish side of the seafood equation. Shellfish offers a whole other world of possibilities. Sweet, succulent shrimp, briny oysters, melt-in-your-mouth sea scallops and toothsome calamari are just a few of the options.
All this seafood comes from farms and fisheries in every corner of the globe. And it comes in a vast range of product forms, both fresh and frozen. Moving such a huge volume of seafood through the market presents a staggering quality-control and food-safety challenge.
But this global bounty also offers endless opportunities for seafood merchandisers, be they chefs, retailers, processors or distributor reps. This new second edition was designed to address challenges and opportunities inherent in buying and selling seafood.
Much of the information presented here was gleaned from the collective expertise of the editors at Seafood Business, the only monthly publication serving all segments of the U.S. seafood industry.
A couple of features in the species pages warrant special mention.
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