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Le caviar
Pêche, traitement, qualité, étiquetage et emballage, stockage, conservation, préparation culinaire, tous les éléments techniques sont ici exposés.
The Philosopher Fish
"In Philosopher Fish Carey immerses himself in the world of sturgeon, the fish that lays these golden eggs. Ancient, shrouded in mystery, inexplicable in several of its behaviors, the sturgeon has a fascinating biologic past-and a very uncertain future. This new edition brings the story up to date"--
Mendel's Children
Cherie Steiman Smith is the daughter of Iser Steiman (1898-1981) and Laura Shatsky. She was born in Kamsack, Saskatchewan. Steiman ancestry is traced to Mendel Steiman (1846-1924) who married (1) Dova (2) Hannah Zelda Friedman. Mendel was born near Rezhitse, Latvia. He and his family joined his son, Robert, in Winnipeg, Manitoba in 1905. Laura Shatsky was the daughter of Samuel Shatsky (1879-1954) and Elizabeth Finn (1882-1950). The Shatsky and Finn families came to Canada in 1882. David (Fayn) Finn (1847-1949) was born in Vilna, Lithuania. He and his wife, Sheindel Shane (1845-1914), immigrated to Winnipeg, Manitoba in 1882.
Western Fisheries
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Cybium
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The Ethical Gourmet
More and more of us want to ensure that what we eat doesn’t deplete resources, cause animal or human suffering, or lead to pollution. And, at the same time, we also want delicious food! If you are concerned about the environment, but unsure how to make a difference, here is a handbook for finding and cooking environmentally friendly and ethically produced foods. Chef and environmentalist Jay Weinstein has written the bible for those who care about both the well-being of the world and flavorful food. He informs us: • When organics really matter • Where to source humanely-raised meats and other ethically produced foods • How to make choices with a clean conscience when dining out He al...
Salmon - The Complete Reference for the Commercial Use
This handbook, intended for commercial users of salmon, discusses all seven species of salmon and details the market potential for both wild and farmed salmon. The book outlines in detail the life cycle, unique characteristics and distribution of each species, illustrating each entry with watercolour diagrams and distribution maps to aid in identification. The author describes both the history and the future of the salmon industry and explores the effect aquaculture has had and will have on the quality, size and consistency of the world salmon population. It also discusses the wild salmon industry, provides an understanding of how wild fisheries are managed and regulated and summarizes wild salmon seasons in America and Canada. The book also gives the commercial user useful tools to evaluate quality in fresh, frozen and canned salmon and salmon products to better exploit the new vitality and opportunities of the salmon industry.
