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The Seafood Handbook


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Table of Contents

Foreword. Preface. Introduction. Health. Sustainability. Aquaculture. Harvesting. Distribution. Product forms. Preparation. Safety. Quality guide. Finfish. Anchovy. Arctic char. Barracuda. Barramundi. Basa/swai. Bass, black sea. Bass, Chilean sea. Bass, European sea. Bass, hybrid striped. Bluefish. Bream. Carp. Catfish. Cobia. Cod. Croaker. Cusk. Dogfish. Dory. Drum. Eel. Escolar. Flounder. Grouper. Haddock. Hake. Halibut. Herring. Hoki. Kingklip. Lingcod. Mackerel, Atlantic. Mahimahi. Marlin. Moi. Monkfish. Mullet. Opah. Orange roughy. Perch, Atlantic ocean. Perch, Lake Victoria. Perch, yellow. Pollock, Alaska. Pompano. Porgy. Rockfish. Sablefish. Salmon, Atlantic. Salmon, chinook. Salmon, chum. Salmon, coho. Salmon, pink. Salmon, sockeye. Shad, American. Shark, mako. Skate. Smelt. Snapper. Sole, Dover. Sturgeon. Swordfish. Tilapia. Tilefish. Trout, rainbow. Tuna, albacore. Tuna, bluefin. Tuna, yellowfin. Turbot. Wahoo. Walleye. Whitefish. Wolffish. Yellowtail. Shellfish. Abalone. Clam, geoduck. Clam, hardshell. Clam, softshell. Clam, surf. Cockle. Conch. Crab, blue. Crab, Dungeness. Crab, Jonah. Crab, king. Crab, rock. Crab, snow. Crab, spanner. Crab, stone. Crawfish. Cuttlefish. Langostino. Lobster, American. Lobster, spiny. Mussel, blue. Mussel, green. Octopus. Oyster, Eastern. Oyster, European. Oyster, Pacific. Scallop, bay. Scallop, sea. Sea urchin. Shrimp, black tiger. Shrimp, Chinese white. Shrimp, freshwater. Shrimp, Gulf. Shrimp, Pacific white. Shrimp, pink. Shrimp, rock. Squid. Glossary of market terms. Index.


?It wouldn?t be very difficult to breeze through the book and gain quite an impressive knowledge of almost all the seafood varieties offered in the market today.? (The Gastronomer?s Bookshelf, April 2009)

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