The Seafood undefined: Species, items, Processing, and protection, moment Edition is a very up-to-date and modern revision of Flick and Martin’s vintage book, The Seafood Industry. masking all elements of the industrial fish and shellfish industries – from harvest via intake – the publication completely describes the economic fishery of the western hemisphere. The foreign viewers also will locate the assurance obtainable simply because, even supposing species and laws may well fluctuate, the thoughts defined are related worldwide,. the second one version features a major growth of the cloth incorporated within the first variation. Examples comprise: excessive strain processing; inclusion of extra significant crustacean species of trade; fishery facilities and improvement courses; dealing with tools on fishing vessels; and new chapters on pollution, asthma, and Sensitivities; Composition and caliber; and probability administration and HACCP; and Processing Fin Fish. The Seafood Industry: Species, items, Processing, and Safety, comprehensive in scope and present with today’s matters, will turn out to be a superb asset to any specialist or seafood technologist operating within the box.
Chapter 1 A heritage of the Seafood (pages 1–13): Roy E. Martin
Chapter 2 Harvesting recommendations (pages 14–26): George J. Flick
Chapter three Groundfish (pages 27–47): George J. Flick and Laura S. Douglas
Chapter four Pelagic Fish (pages 48–62): Laura S. Douglas
Chapter five significant Cultured Species (pages 63–70): Lori S. Marsh
Chapter 6 Shellfish—Mollusks (pages 71–82): Robin Downey, Lori Marsh and George J. Flick
Chapter 7 Shellfish—Crustaceans (pages 83–94): Michael J. Oesterling
Chapter eight Underutilized (Latent) Fishery Species (pages 95–104): Michael Jahncke and Daniel Kauffman
Chapter nine Processing Finfish (pages 105–117): Lori Marsh and George J. Flick
Chapter 10 Surimi and Fish Protein Isolate (pages 118–127): Jae W. Park
Chapter eleven Waste (By?Product) usage (pages 128–135): Lori Marsh and Peter J. Bechtel
Chapter 12 Processing Mollusks (pages 136–150): George J. Flick
Chapter thirteen Processing Crustaceans (pages 151–160): Lori S. Marsh
Chapter 14 Freshwater Fish (pages 161–171): Denise Skonberg and Thomas E. Rippen
Chapter 15 meals and education (pages 172–192): Doris T. Hicks
Chapter sixteen Species id of Seafood (pages 193–219): LeeAnn Applewhite, Rosalee Rasmussen and Michael Morrissey
Chapter 17 Packaging (pages 220–229): Joseph E. Marcy
Chapter 18 Freezing (pages 230–248): Donald E. Kramer, Lyn D. Peters and Edward Kolbe
Chapter 19 dealing with of clean Fish (pages 249–260): Thomas E. Rippen and Denise Skonberg
Chapter 20 Shellfish—Biological security (pages 261–277): George J. Flick and Linda Ankenman Granata
Chapter 21 Allergens, Decomposition, and pollutants (pages 278–296): Sherwood Hall
Chapter 22 cleansing and Sanitation (pages 297–307): Nina Gritzai Parkinson
Chapter 23 enforcing the Seafood HACCP legislation (pages 308–317): Pamela D. Tom
Chapter 24 Aquaculture (pages 318–326): Brian G. Bosworth
Chapter 25 Waste remedy (pages 327–347): Gregory D. Boardman
Chapter 26 Fish Meal and Oil (pages 348–373): Anthony P. Bimbo
Chapter 27 rules (pages 374–403): Roy E. Martin
Chapter 28 Smoked, Cured, and Dried Fish (pages 404–426): George J. Flick and David D. Kuhn
Chapter 29 Transportation, Distribution, Warehousing, and foodstuff safety (pages 427–453): Roy E. Martin
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Extra info for The Seafood Industry: Species, Products, Processing, and Safety, Second Edition
Rakes Shellﬁsh dredging and scooping gear Shellﬁsh such as oysters, clams, mussels, and scallops are sessile (not free-moving) marine animals and hence are harvested by different means than other marine species. Some simple devices popularly used for taking these shellﬁsh include shovels, tongs, and rakes. A somewhat more sophisticated technique, which uses gear known as a dredge, is found in oyster, clam, and scallop ﬁsheries. Tongs consist of two rakes ﬁxed to the ends of long wooden poles and hinged together with rakelike teeth facing each other.
These weights are also important in keeping the net open when thrown. 4 Cast net with central line connected with pockets. bottom, a central line attached to several string lines close the net during its return to the surface. Stationary nets The gillnet is one of the oldest types of stationary nets. Browning (1974) observed that gillnets are apparently a logical, evolutionary development of the simple haul seine. As the name suggests, gillnets are designed to catch ﬁsh by the gills as they swim into it.
The Boston Fisheries Association and the US Bureau of Commercial Fisheries (predecessor to the NMFS) promoted pollock through advertising, supermarket displays, and subsidies for pollock landings during the 1960s in a successful campaign to encourage demand for and supply of pollock when haddock was becoming scarce. Boston processing plants were able to initiate and maintain their predominance in the pollock market throughout the 1970s. Anyone planning to utilize nontraditional species should consider the experience of the Boston pollock industry, although pollock may be a special case because it is a close substitute for cod and haddock in ﬁshing, processing, and retailing (Georgianna and Ibara, 1983).