The Commercial Guide to Fish and Shellfish (Third Edition) PDF Download

Author: Urner Barry
Publisher:
ISBN: 9780990995913
Category :
Languages : en
Pages :

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Author: Urner Barry Publications
Publisher:
ISBN: 9780977812615
Category : Fish trade
Languages : en
Pages : 198

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Author: Paul Brown
Publisher:
ISBN: 9780977812691
Category :
Languages : en
Pages :

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An essential reference for the industry professional, the Commercial Guide to Fish and Shellfish acts as 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.

Author:
Publisher:
ISBN:
Category : Fish trade
Languages : en
Pages : 220

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Author: Urner Barry
Publisher:
ISBN: 9780982834800
Category :
Languages : en
Pages :

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Culinary Education BundleThe Meat Buyer's GuideThe Meat Buyers Guide is the premier resource publication for foodservice purchasers, educators, students and the many others who deal with the public and our industry. It is the most comprehensive meat and poultry identification manual available.The Commercial Guide to Fish and ShellfishAn essential reference for the industry professional, the Commercial Guide to Fish and Shellfish acts as 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.

Author: The Editors of Seafood Business
Publisher: John Wiley & Sons
ISBN: 0470404167
Category : Cooking
Languages : en
Pages : 578

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Updated to include a number of new species not previously featured, Seafood Handbook, Second Edition remains the only professional seafood reference guide. Easy to use and comprehensive, this book covers the sourcing, cooking, nutrition, product forms, names, and global supply information for more than 100 types of finfish and shellfish, with two oversized posters for quick reference. Professionals in the foodservice industry who need to make menu selections or purchase fish, and seafood buyers will benefit from this in-depth guide.

Author: United States. Bureau of Commercial Fisheries
Publisher:
ISBN:
Category : Fishery products
Languages : en
Pages : 56

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Author: Aliza Green
Publisher: Quirk Books
ISBN: 1594748438
Category : Cooking
Languages : en
Pages : 388

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How to identify and select seafood from around the world—including barramundi, lobsterette, wahoo, and more! With the daunting array of seafood available in today’s market, this is the ultimate guide for any seafood consumer looking for helpful cooking tips and yummy recipes for over 100 fish and selfish. This helpful guide offers a comprehensive look at seafood, covering fish and shellfish, plus preserved fish, fish sauces, and caviar. Learn to differentiate between Arctic char and salmon or between snow crabs and stone crabs with the in-depth descriptions and full-color photographs. Each entry contains a list of alternate names, characteristics, and suggested preparation, including directions on when to remove or leave the skin. Step-by-step instructions explain how to identify, store, and cook the item. Whether your fish is store-bough or just caught, this guide includes selection tips, suggested recipes, and complementary flavors. You’ll never feel overwhelmed by the wide variety of seafood with this handy guide—don’t go shopping without it!

Author: Robin W. A. Rodger
Publisher: Halifax, N.S. : Canadian Marine Publications
ISBN: 9780969359593
Category : Business & Economics
Languages : en
Pages : 230

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The Fisheries of North America is designed to be a comprehensive, user-friendly guide to the major commercial species of fish and shellfish landed in the US and Canada, as well as many recreational species. The book includes illustrations and keys to identifying fish by their appropriate market names, common names and scientific names and for distinguishing these species from other species they can be easily mistaken for. It is not only a definitive guide to North America?s commercial fisheries, it is also easily accessible and reliable for a range of users from general fishers to professional researchers. The book focuses on species that account for more than 99 percent of the total value of marine and freshwater, finfish and shellfish, landed in the US and Canada. Eighty different species have been chosen to represent major seafood groups under ?approved? market names (e.g., anchovy, cod, grouper, hake, clam, crab, shrimp, etc.) as defined in the publication ?The Seafood List.? Using these chosen species, the book sheds light on other species that comprise the same, or related, market name or common name designations. In total, several hundred species are introduced and discussed - almost all the commercially significant species landed in the United States and Canada. Species are identified and described under key headings; for example, name recognition, physical identification and differentiation, habitat range, fishing methods, landing trends, commercial uses and forms, spawning behaviour and life cycle. Where appropriate, the book also identifies real or potential threats to a fishery; conservation initiatives; aquaculture initiatives; impact of recreational fishing; government regulations or advisories; processing methods; under-utilized species and unique species characteristics. Conflicts and duplications in species nomenclature are still rife, particularly in the use of common names. This hampers the integrity of both economic and scientific research efforts, as well as the transparency of commercial transactions. Like language itself, existing or local custom often prevails over standard conventions and some fish/shellfish nomenclature issues will never be entirely resolved to everyone?s satisfaction. For example, it is unlikely that lake trout or brook trout will ever be widely known (or marketed) as ?char? [?charr? in Fishbase] even though this may be a more appropriate market name. Many other sources of nomenclature confusion abound. Rockfish are legally marketed as snapper on the West Coast, while Greenland turbot is often marketed as halibut in Boston. Two different species, Atlantic pollock and walleye pollock are often reported together as just ?pollock.? Blackback flounder and gray sole, are designated common names, but are more often reported under different ?common? names. Bass, butterfish, bluefish, hake, seatrout, perch, pompano, porgy, snapper and whiting are all examples where common names or market names are often used incorrectly. Some species of shellfish (e.g., clams and whelks) have no generally recognised common name at all.The book tackles these identification issues head-on. To accomplish ?cradle to grave? species identification, the author?s approach was to match (where possible) the preferred market names and common names of fish/shellfish species, as identified in ?The Seafood List,? to the most recently designated scientific names of the species as verified in the Integrated Taxonomic Information System (ITIS). In most cases, ?The Seafood List?s? species scientific name was the same as the ITIS name; however, where there was a difference, the ITIS designation was used. The US-sponsored ITIS database for scientific names, as with the ?The Seafood List,? is based on North American-wide input. Hence, the species identification terminology used in this book is compatible with the most recently approved usage in North America, but may not equate with other conventions. For example, species of finfish were cross-referenced with the ?Fishbase? database and many differences in nomenclature, particularly in preferred common names, were noted, and included here. The book makes a serious effort at clarifying issues of species identity so that the reader can quickly appreciate and connect issues of larger importance. Market information is often deficient without clear identification and understanding of the species being discussed. Similarly, scientific information on species often lacks important perspectives on economic impact and market presentation. The integrated approach taken in this book facilitates a quick and comprehensive (if not detailed) understanding of the state of the major commercial fisheries in the United States and Canada. This effort is aided by almost 100 illustrations of key species and a comprehensive index that is organized to reflect market names, common names, scientific names and common aliases. Multi-lingual names are also included in the text. An introductory section provides a perspective on the historical impact of the fisheries in the early settlement of North America and an overview of the present socio-economic impact of the industry. This is supplemented with illustrations and information on fishing methods and common terms used to describe fishes? physical attributes, so the reader can easily follow the text. A glossary of the scientific terms used is also included. Hence, the book should prove to be a valuable tool to industry and government decision-makers, as well as researchers and educators involved in the North American fisheries. An illustrated MS Power Point presentation of the book can also be made available for classroom, or seminar, use. 180 statistical tables100 illustrationsFor additional information and title page see: http://www.marketresearchassociates.com/Publications.htm

Author: Ian Dore
Publisher: Osprey Books (NY)
ISBN: 9780943738079
Category : Cookery (Seafood)
Languages : en
Pages : 375

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