An essential reference for the industry professional, The Commercial Guide to Fish and Shellfish is a lexicon for over 100 different species of fish and shellfish that are highly significant to the industry.
Complete with detailed descriptions specific to the species, each entry provides the user with all the vital information necessary to purchase, sell and consume both imported and domestically available seafood.
This easy-to-read guide encompasses all aspects of each type of fish:
- identification
- species descriptions
- common and market names
- average market sizes
- eating qualities
- nutritional data
- product forms
- fishing methods
- packaging descriptions
- global supply
- plus an interesting “fish fact” for each listing
Full-color photos, diagrams, charts and tables illustrate the text.
Contents
Fishing Techniques
Food Safety/Handling
Product Forms
Shellfish
- Clams-Hardshell
- Clams-Softshell
- Clams-Surf
- Conch
- Crab
- Crawfish
- Langostino
- Lobster
- Mussels-Blue
- Mussels-Green
- Oyster
- Pulpo
- Scallop-Bay
- Scallop-Sea
- Shrimp
- Squid (Calamari)
Finfish
- Arctic Char
- Basa/Swai/Tra
- Bass-Chilean Sea
- Bass-Hybrid Striped
- Catfish
- Cobia
- Cod-Atlantic
- Cod-Pacific
- Eel
- Flounder/Sole
- Grouper
- Haddock
- Halibut-Pacific
- Herring
- Hoki
- Mackerel
- Mahi-Mahi
- Monkfish
- Orange Roughy
- Perch-Ocean
- Perch-Yellow Lake
- Pollock-Alaska
- Pompano
- Rockfish (Pacific Snapper)
- Salmon
- Shark
- Skate
- Smelt-American
- Snapper-Gulf Red
- Swordfish
- Tilapia
- Trout-Rainbow
- Trout-Sea
- Tuna
- Turbot
- Walleye
- Whitefish-Lake
- Whiting
- Yellowtail
Market Terms
Sources
Index
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