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The Seafood Industry: Species, Products, Processing, and Safety [Kindle Edition]

Linda Ankenman Granata , George J. Flick , Roy E. Martin

Print List Price: £149.00
Kindle Price: £141.55 includes VAT* & free wireless delivery via Amazon Whispernet
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Book Description

The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin’s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries – from harvest through consumption – 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 significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. The Seafood IndustrySpecies, Products, Processing, and Safety, comprehensive in scope and current with today’s issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.

Product Description


The authors present valuable technical information and insight for the handling and processing of commercially important species of finfish and shellfish while making the complex understandable. For a technical work, it is an enjoyable read. Every seafood technology or marketing student or professional should add this volume to his or her bookshelves.   (Journal of Aquatic Food Product Technology, 25 December 2013)

From the Back Cover

Although other books address specific aspects of the seafood industry, few, if any, offer both the breadth and depth of information that the editors and authors of The Seafood Industry provide here. In this comprehensively rewritten and updated second edition, the book covers the full spectrum of seafood topics, following the products from the water to the dinner plate and at every stop in between.

Information and insights into the handling and processing of every commercially important species of finfish and shellfish are presented across 29 chapters. New material in the second edition includes chapters on HACCP regulation, surimi, waste (by–product) utilization, species identification, biological safety of shellfish, as well as toxins, allergens, and sensitivities. The authors focus primarily on the industry in the US although, where innovations or activities in other countries have impacted the US industry, they are covered too.

The book has been designed for seafood processors, wholesale buyers, and retailers to understand and put to practical application whilst also being of interest to regulators, students and scientists with an interest in food, fisheries, and aquaculture.

Product details

  • Format: Kindle Edition
  • File Size: 5875 KB
  • Print Length: 488 pages
  • Publisher: Wiley-Blackwell; 2 edition (8 Feb. 2012)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B0078XBZGA
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
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  • Amazon Bestsellers Rank: #1,494,300 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

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Most Helpful Customer Reviews on (beta) 4.5 out of 5 stars  2 reviews
5.0 out of 5 stars From the Water to the Table... 9 Jun. 2012
By HMS Warspite - Published on
Format:Hardcover|Verified Purchase
"The Seafood Industry" is a highly detailed survey of the industry in textbook format, intended for a specialized audience with a particular interest in fisheries and all the ways seafood products gets from the water to the table. The price of the book and the often highly detailed nature of the discussion may deter the general reader. A variety of authors with impressive credentials tackle a whole series of topics, from a history of the seafood industry to harvesting techniques to the status of useful species to a variety of processing, packaging and food safety challenges to the vast array of applicable US law. One chapter even address older methods of smoking, salting and drying fish. The text differentiates between the handling of fish, crustaceans, and mollusks at various steps of the commerical process. At over 400 pages, the text covers much ground, and includes many maps, diagrams, and illustrations.

Of particular interest for this reviewer was the chapter on the challenges and future of aquaculture as a way to fill an increasing gap between a growing worldwide demand for fish and a harvest total of wild fish that appears to have already reached and even exceeded maximum sustainable yields for the most commercially viable species. This topic is highly emotional for some sectors of the seafood industry who see aquaculture as competition for traditional wild fisheries such as salmon, and for some consumers who object to the manipulation of captive fish species to create a larger/better product; the handling here is unemotional and scientific.

Most of the information included in the text was last updated in 2008, which may not reflect the current status of critical fish populations under stress from overfishing. This reviewer thinks the text might have benefited from a summary essay, but highly recommends "The Seafood Industry" to interested readers.
0 of 1 people found the following review helpful
4.0 out of 5 stars Very Complete 23 Dec. 2012
By Jimmy - Published on
Format:Kindle Edition|Verified Purchase
I find the book very complete and a very good reference book. I am sure I will use it a lot
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