Table of Contents

1. Fishing Methods.
2. Fin Fish: Quality Characteristics, Storage and Handling.
3. Shellfish: Quality Characteristics, Storage and Handling.
4. Fin Fish Identification.
5. Shellfish Identification.
6. Cephalopod and Others Identification.
7. Fin Fish Fabrication.
8. Shellfish Fabrication and Tools of the Trade.
9. Aquaculture.
10. Sanitation. Safety and Sanitation, Storage and Handling.
11. Cured, Brined, Smoked, Raw and Caviar.
12. Nutrition and Understanding Cooking Methods and Ingredients.
Recipes.
Appendix A: References.
Appendix B: Conversions.
Glossary.
Index.

About the Author

Mark Ainsworth is a professor in culinary arts at The Culinary Institute of America and a 1986 graduate of the college. He holds dual certification from the CIA and the American Culinary Federation as a ProChef Level II/Certified Chef de Cuisine and is a Certified Hospitality Educator. A successful competitor, Chef Ainsworth was a member of the CIA faculty team that won the coveted Marc Sarrazin Cup at both the 1996 and 1997 Salon of Culinary Arts in New York. He also earned a silver medal at the International Dietetic Cooking Competition in Bad W�rishofen, Germany, and an honorable mention in the Nestl� Chocolate Competition in White Plains, NY. In addition to his CIA degree, Chef Ainsworth holds a bachelor of arts in Media Communications from the University of South Carolina. Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor�s and associate degrees, as well as certificate programs, in culinary arts or baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world�s premier culinary college. Visit the CIA online at www.ciachef.edu.

Reviews

1. Fishing Methods. 2. Fin Fish: Quality Characteristics, Storage and Handling. 3. Shellfish: Quality Characteristics, Storage and Handling. 4. Fin Fish Identification. 5. Shellfish Identification. 6. Cephalopod and Others Identification. 7. Fin Fish Fabrication. 8. Shellfish Fabrication and Tools of the Trade. 9. Aquaculture. 10. Sanitation. Safety and Sanitation, Storage and Handling. 11. Cured, Brined, Smoked, Raw and Caviar. 12. Nutrition and Understanding Cooking Methods and Ingredients. Recipes. Appendix A: References. Appendix B: Conversions. Glossary. Index.