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
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.