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The Seafood Industry, 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 significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. "The Seafood Industry", comprehensive in scope and current with today's issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.
Preface and Acknowledgments xiii
1 A History of the Seafood Industry 1
2 Harvesting Techniques 14
3 Groundfish 27
4 Pelagic Fish 48
5 Major Cultured Species 63
6 Shellfish-Mollusks 71
7 Shellfish-Crustaceans 83
8 Underutilized (Latent) Fishery Species 95
9 Processing Finfish 105
10 Surimi and Fish Protein Isolate 118
11 Waste (By-Product) Utilization 128
12 Processing Mollusks 136
13 Processing Crustaceans 151
14 Freshwater Fish 161
15 Nutrition and Preparation 172
16 Species Identification of Seafood 193
17 Packaging 220
18 Freezing 230
19 Handling of Fresh Fish 249
20 Shellfish-Biological Safety 261
21 Allergens, Decomposition, and Toxins 278
22 Cleaning and Sanitation 297
23 Implementing the Seafood HACCP Regulation 308
24 Aquaculture 318
25 Waste Treatment 327
26 Fish Meal and Oil 348
27 Regulations 374
28 Smoked, Cured, and Dried Fish 404
29 Transportation, Distribution, Warehousing, and Food Security 427
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.