The Seafood Industry

1 A History Of The Seafood Industry.- The Fish-curing Industry.- Fish Canning.- The Shrimp Fishery.- Canning Oysters, Clams, And Crabs.- The Fish Canning Industry.- The Haddock Fishery.- Early Pacific Fisheries.- The Menhaden Fishery.- The Whaling Industry.- An Overview Of Our Heritage.- 2 Harvesting Techniques.- Classification Of Harvesting Techniques.- Nets.- Trap And Pot Gear.- Hook-and-line Fishing.- Shellfish Dredging And Scooping Gear.- Miscellaneous And Experimental Gear.- 3 Groundfish.- The Cod Family.- Hake.- Pollock.- Halibut.- Sablefish.- Other Species.- East Coast Groundfish.- East Coast Fishing Industry: A Historical Perspective.- West Coast Fishing Industry: A Historical Perspective.- 4 Pelagic Fish.- Physical Adaptation.- Musculature.- Methods Of Capture.- Preservation.- Nutritional Value.- Labeling.- Quality Factors.- 5 Shellfish-mollusks.- Natural History.- Feeding.- The Mollusk And Public Health.- Conservation Regulations.- Major Commercial Species.- 6 Shellfish-crustaceans.- Crabs.- Shrimp.- Lobsters.- 7 Miscellaneous And Underutilized Species.- Need For Exploitation.- Tradition And Consumer Acceptance.- Miscellaneous Underutilized Species.- Development Projects.- 8 Processing Finfish.- Mince.- Surimi.- Surimi Manufacturing Procedures For White-fleshed Fish.- The Surimi Production Plant.- Surimi Based On Dark-fleshed Fish.- Batters And Breading.- 9 Processing Mollusks.- Processing For The Live Market.- Processing For The Fresh Market.- Further Processing.- Freezing.- Canning.- Pickled Mollusks.- 10 Processing Crustaceans.- Blue Crab.- Shrimp.- King Crab.- 11 Freshwater Fish.- Current Status.- Other Fisheries.- Marketsprocessing.- Composition And Quality.- Selected Species.- 12 Packaging.- Why Package.- Package Selection.- Handling Characteristics Of Packaging Materials.- 13 Freezing.- Factors Affecting Frozen Shelf Life.- Storage Temperature.- Packaging.- Thawing.- Temperature Indicators.- 14 Handling Of Fresh Fish.- Review Of Fish Spoilage.- Temp