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The seafood industry : species, products, processing and safety / edited by Linda Ankenman Granata, George J. Flick, Jr., and Roy E. Martin.

Contributor(s): Material type: TextTextPublication details: Chichester : Wiley-Blackwell, 2012.Edition: 2nd edDescription: 1 online resourceContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781118229392
  • 1118229398
  • 9781118229491
  • 1118229495
Subject(s): Genre/Form: Additional physical formats: Print version:: Seafood industry.DDC classification:
  • 338.3/727 23
LOC classification:
  • HD9450.5 .S39 2012eb
Online resources:
Contents:
Cover; Dedication; Title Page; Copyright; Preface; Acknowledgments; Contributors; 1: A History of the Seafood Industry; The fish curing industry; Fish canning; Canning salmon; The shrimp fishery; Canning oysters, clams, and crabs; The fish canning industry; The haddock fishery; Early Pacific fisheries; The menhaden fishery; The whaling industry; An overview of our heritage; Further reading; 2: Harvesting Techniques; Classification of harvesting techniques; Fishing optimization; Miscellaneous and experimental gear; Acknowledgment; Further reading; 3: Groundfish; Introduction.
Summary: The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin & rsquo;s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries & ndash; from harvest through consumption & ndash; 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 si.
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Includes bibliographical references and index.

Print version record.

The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin & rsquo;s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries & ndash; from harvest through consumption & ndash; 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 si.

Cover; Dedication; Title Page; Copyright; Preface; Acknowledgments; Contributors; 1: A History of the Seafood Industry; The fish curing industry; Fish canning; Canning salmon; The shrimp fishery; Canning oysters, clams, and crabs; The fish canning industry; The haddock fishery; Early Pacific fisheries; The menhaden fishery; The whaling industry; An overview of our heritage; Further reading; 2: Harvesting Techniques; Classification of harvesting techniques; Fishing optimization; Miscellaneous and experimental gear; Acknowledgment; Further reading; 3: Groundfish; Introduction.

International Business