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Food from the Sea
Millions of Americans are developing new wartime food habits, trying foods they once neglected, turning to alternates for long familiar products. For everyone of the ten fish or shellfish that make up mere than four-fifths of New England's catch there are seven species little known or utilized, many of which could provide tasty and nutritious foods. Turning to these under-utilized species will conserve food resources by lifting the burden of over-exploitation from such fishes as cod and haddock and will augment dwindling supplies of protein foods. Exploring the seafood markets for unfamiliar species rewards the housewife and her family with delightful taste surprises, for scarcely any other ...
Safe Management of Shellfish and Harvest Waters
"Presents the contributions made, conclusions reached and the consensus statement agreed upon at a workshop on safe management of shellfish and harvest waters held 30 November - 2 December 2004 in Kuala Lumpur, Malaysia"--Pref.
Shellfish Processing and Preservation
Shellfish is a broad term that covers various aquatic mollusks, crustaceans and echinoderms that are used as food. They have economic and ecological importance and have been consumed as food for centuries. Shellfish provide high quality protein with all the dietary amino acids essential for maintenance and growth of the human body. Shellfish are a major component of global seafood production, with shellfish aquaculture rapidly growing in recent years. There are many different processing methods used across the world. Shellfish are very perishable foods and must be preserved just after catching or harvesting. This makes the preservation of seafood a critical issue in terms of quality and huma...
Shellfish
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Coastal Shellfish — A Sustainable Resource
Coastal populations of shellfish have been exploited by humans for millennia as an easily accessible source of fresh protein. Unfortunately, because the intertidal zone and the shallow coastal margins are so intertwined with man's activities, these shellfish stocks are now severely threatened around the world. Issues such as anthropogenic pollution, harmful algal blooms, overfishing, loss of habitat, and local stakeholder conflicts are all contributing to an alarming decline in the natural productivity of these regions. There have now been five International Conferences on Shellfish Restoration (ICSR) since 1996, which have focused the attention on transferring scientific knowledge into practical remedial and restorative actions for shellfish populations. This volume represents a selection of contributions from the third meeting in Cork, Ireland, 1999. It includes papers on lobsters, sea urchins, whelks, clams, mussels, and scallops, with a thematic emphasis on ranching, disease, environmental interactions, fisheries management, aquaculture, restoration, toxic algal blooms, and toxicity testing.
Fish & Shellfish
Rick Stein’s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. In this completely revised, updated and re-designed edition – including brand new recipes – of his classic Seafood, Rick offers comprehensive and inspirational how-to's for choosing, cooking and enjoying fish, shellfish and more. It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafo...
Fish & Shellfish
Discusses the purchase and preparation of seafood and supplies recipes for cooking shrimp, trout, sole, tune, crab, salmon, and other fish
Mollusc Diseases
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