This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of fishery and marine products.
The array of topics covered includes: aquaculture fisheries management, and harvesting, fish meal and fish oil, fish protein concentrates, seaweed products, products from shell, other industrial products, bioactive compounds, cookery, specialty products, surimi and mince, HACCP, modern processing methods, religious and cultural aspects of water products, marine toxins and seafood intolerances, contamination in shellfish growing areas, and pathogens in fish and shellfish. Marketing, transportation and distribution, retailing, import and export, and a look to the future of the seafood industry are also addressed.
Extensive coverage of species All major marine and freshwater finfish species are covered, as well as processing technologies: fresh fish, preserved fish, finfish processing, and other processed products. Crustaceans and other useful marine and freshwater species and their processing are also covered. These include: mollusk, clams, oysters, scallops, abalone, squid, shrimp, lobster, crawfish, crabs, eels, turtles, sea urchin, octopus, snails, and alligator.
Marine and Freshwater Products Handbook incorporates the advances in biotechnology and molecular biology, including potential drugs and medicinal products; the manufacture of chemicals from the sea; seafood safety, including toxin detection techniques and HACCP, and processing technologies. With contributions from more than 50 experts, helpful, data-filled tables and charts, numerous references and photos, this is the sourcebook for everyone involved in products from our waters. It will serve as the standard reference for the seafood industry for years to come.