Table of Contents

GENERAL INTRODUCTION AND BACKGROUND Marine Fisheries and Management, John V. Merriner Harvesting, Robert L. Collette AQUATIC LIFE - CHEMISTRY AND BIOLOGY Composition of Marine and Freshwater Finfish and Shellfish Species and Their Products, Juan L. Silva and Roberto S. Chamul Osmoregulation in Freshwater and Marine Fishes, Eric M. Hallerman Biology of Certain Commercial Mollusk Species, Carter Newell, W. Michael Peirson, Harriett M. Perry, John D. Cirino, Robert A. Fisher, and Robert J. Price Biology of Certain Commercial Crustaceans, Russell J. Miget, Michael G. Haby, Bohdan M. Slabyj, Robert C. Bayer, and Michael J. Oesterling Major Marine Finfish Species, Frank J. Schwartz Commercial Harvest and Biology of Major Freshwater Finfish Species, Roy C. Heidinger Other Aquatic Life of Economic Significance, William L. Rickards III, John A. Keinath, Robert J. Price, Michael W. Moody, and Roy E. Martin PROCESSING AND PRESENTATION Processing and Preservation of North Atlantic Groundfish, Robert J. Learson and Joseph J. Licciardello Processing of Blue Crab, Shrimp, and King Crab, Dawn R. Ward Handling and Processing Crawfish, Michael W. Moody The Molluscan Shellfish Industry, Cameron R. Hackney and Thomas E. Rippen Preservation of Squid Quality, Robert J. Learson Optional Processing Methods, Roy E. Martin, Custy F. Fernandes, Robert J. Learson Further Processed Seafood, Ronald J. Sasiela Smoked, Cured, and Dried Fish, Michael W. Moody, George J. Flick Jr., Roy E. Martin, and Angela I. Correa Specialty Seafood Products, Ken Gall, Kolli P. Reddy, and Joe M. Regenstein Processing of Surimi and Surimi Seafoods, Tyre C. Lanier, Jae W. Park Transportation, Distribution, and Warehousing, Roy E. Martin REGULATION Introduction to the Hazard Analysis Critical Control Point (HACCP) Food Safety Control System, Donn R. Ward Religious Food Laws and the Seafood Industry, Joe M. Regenstein and Carrie E. Regenstein Design of Quality and Safety Management Systems for Full-Service Retail Seafood Departments, Michael G. Haby, Russell J. Miget OTHER USEFUL PRODUCTS FROM THE SEA Seaweed Products, Brian Rudolph and Martha Llaneras Fish Meal and Oil, Anthony P. Bimbo Fish Protein Concentrates, Roland Finch Cultured Pearls, Shigeru Akamatsu Industrial Products, George J. Flick Jr., Roy E. Martin, and Angela I. Correa Bioactive Compounds from the Sea, Chris M. Ireland, Brent R. Copp, Mark P. Foster, Leonard A. McDonald, Derek C. Radisky, and J. Christopher Swersey SEAFOOD SAFETY Contamination in Shellfish-Growing Areas, Robert E. Croonenberghs Illnesses Associated With Consumption of Seafood, Peter D. R. Moeller, Jeffrey C. Wolf, Stephen A. Smith, Cheryl Woodley, and Patricia Fair CONSUMER ACCEPTANCE Marketing Fish and Shellfish, Charles W. Coale, Jr. Cookery, Laurie M. Dean Factors Relating to Finfish Flavor, Odor, and Quality Changes, John Spinelli FUTURE OUTLOOK Aquaculture, William G. Gordon, Richard T. Lovell Fish and Seafood Import and Export, Richard E. Gutting, Jr. and Roy E. Martin Future of the Industry, Richard E. Gutting Jr. RESOURCE LIST OF WEB SITES, Thomas E. Rippen INDEX

About the Author

Martin, Roy E.; Carter, Emily Paine; Flick, Jr., George J.; Davis, Lynn M.

Reviews

"…handsomely produced book… With its five-page resource list of web sites and comprehensive index, it should prove an ideal library reference book, particularly for newcomers to the industry."
- Keith Richardson, Food Industry Liaison Officer, Food Science Australia, July 2002

"The editors present a comprehensive overview of the biochemistry, biology, and handling of North American seafood resources, including not only well-known species of finfish, shellfish, crustaceans, and cephalopods, but also such rare species as turtles, alligators, and frogs. … All conceivable aspects of harvesting, processing, preservation, and handling are covered, as well as biological and chemical hazards sometimes associated with seafood products. … a valuable reference addition to the library of anyone specializing in seafood scientific research, teaching, processing, or marketing. The figures and tables are clearly presented, and the text is well written."

- Tom Gill, Director and Head of the Canadian Institute of Fisheries Technology, Dalhousie University, in Food Technology, Vol. 56, No. 3