Author: United States. Bureau of Commercial FisheriesPublisher:
ISBN:
Category : Fish trade
Languages : en
Pages : 174
Book Description
SL
Author: United States. Bureau of Commercial FisheriesPublisher:
ISBN:
Category : Fish trade
Languages : en
Pages : 174
Book Description
Public Documents of Massachusetts
Author: MassachusettsTariff Readjustment - 1929
Author: United States. Congress. House. Committee on Ways and MeansPublisher:
ISBN:
Category : Tariff
Languages : en
Pages : 1800
Book Description
Water-borne Commerce of the United States
Author: Handbook of Meat, Poultry and Seafood Quality
Author: Leo M. L. NolletPublisher: John Wiley & Sons
ISBN: 1118352459
Category : Technology & Engineering
Languages : en
Pages : 645
Book Description
A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.
Waterborne Commerce of the United States
Author: United States. Army. Corps of EngineersPublisher:
ISBN:
Category : Shipping
Languages : en
Pages : 778
Book Description
Analysis of Consumer Perspectives on Fish and Seafood
Author: Publisher:
ISBN:
Category : Consumer behavior
Languages : en
Pages : 44
Book Description
The purpose of this study was to update the 1988 research conducted by the National Fish and Seafood Promotional Council into the role of fish and seafood in consumer's diets.
Good Fish
Author: Becky SelengutPublisher: Sasquatch Books
ISBN: 1570618216
Category : Cooking
Languages : en
Pages : 528
Book Description
It can be intimidating to shop for seafood. You wonder if it's healthy for you, you worry about whether it's overfished and whether it's caught in ways that harm other species or the environment. Making smart seafood choices has never been more confusing or more important for the planet and our health. Chef and seafood advocate Becky Selengut knows from good fish, and in a voice that's informed but down-to-earth, she untangles the morass surrounding seafood today. From shellfish to finfish to littlefish, fifteen good fish are featured, and the accompanying seventy-five recipes will appeal to a wide range of home cooks: from beginners, to busy parents trying to put a healthy weeknight meal on the table, to the more adventurous who want to create special-occasion dishes. Sommelier April Pogue provides wine pairings for each recipe. Good Fish is an invaluable resource for anyone living on the Pacific Coast. Chef Becky Selengut is an advocate for seafood sustainability and seasonal, regional cuisine. Her writing has been featured in Seattle Homes and Lifestyles and Edible Seattle magazines. She lives in Seattle.
Marine and Freshwater Products Handbook
Author: Roy E. MartinPublisher: CRC Press
ISBN: 9781566768894
Category : Technology & Engineering
Languages : en
Pages : 986
Book Description
Comprehensive handbook of seafood information! 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 o fish meal and fish oil o fish protein concentrates o seaweed products o products from shell o other industrial products o bioactive compounds o cookery o specialty products o surimi and mince o HACCP o modern processing methods o religious and cultural aspects of water products o marine toxins and seafood intolerances o contamination in shellfish growing areas o 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 o clams o oysters o scallops o abalone o squid o shrimp o lobster o crawfish o crabs o eels o turtles o sea urchin o octopus o snails o alligator. The definitive seafood industry sourcebook 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.
Fish & Shellfish, Grilled & Smoked
Author: Karen AdlerPublisher: Harvard Common Press
ISBN: 9781558321816
Category : Cooking
Languages : en
Pages : 424
Book Description
Grill experts Karen Adler and Judith Fertig demonstrate just how easy it is for anyone to make delicious, perfectly grilled or smoked fish and shellfish.