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The Seafood Industry

Overview of attention for book
Cover of 'The Seafood Industry'

Table of Contents

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    Book Overview
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    Chapter 1 A History of the Seafood Industry
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    Chapter 2 Harvesting Techniques
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    Chapter 3 Groundfish
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    Chapter 4 Pelagic Fish
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    Chapter 5 Shellfish-Mollusks
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    Chapter 6 Shellfish-Crustaceans
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    Chapter 7 Miscellaneous and Underutilized Species
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    Chapter 8 Processing Finfish
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    Chapter 9 Processing Mollusks
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    Chapter 10 Processing Crustaceans
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    Chapter 11 Freshwater Fish
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    Chapter 12 Packaging
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    Chapter 13 Freezing
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    Chapter 14 Handling of Fresh Fish
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    Chapter 15 Merchandising and Managing a Fresh Seafood Department
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    Chapter 16 Nutrition and Preparation
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    Chapter 17 Cleaning and Sanitation
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    Chapter 18 Aquaculture
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    Chapter 19 Waste Treatment and Utilization
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    Chapter 20 Fish Meal and Oil
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    Chapter 21 Regulations
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    Chapter 22 Smoked, Cured, and Dried Fish
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    Chapter 23 Transportation, Distribution, and Warehousing
Attention for Chapter 2: Harvesting Techniques
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