Front Cover 1
Contents 8
Section I: General Introduction and Background 20
Marine Fisheries and Management 22
Harvesting 36
Section II: Aquatic Life - Chemistry and Biology 48
Composition of Marine and Freshwater Finfish and Shellfish Species and Their Products 50
Osmoregulation in Freshwater and Marine Fishes 66
Biology of Certain Commercial Mollusk Species 68
Clams 68
Oysters 88
Scallops 102
Abalone 130
Pacific Snails 136
Octopus 140
Blue Mussels: A Case Study 144
Biology of Certain Commercial Crustaceans 152
Warm-water Shrimp Fisheries of the United States 152
Lobsters 164
Crabs 186
Major Marine Finfish Species 198
Commercial Harvest and Biology of Major Freshwater Finfish Species 228
Other Aquatic Life of Economic Significance 272
Eels 272
Turtles 278
Sea Urchins 284
Alligators 294
Frog Legs 298
Section III: Processing and Presentation 308
Processing and Preservation of North Atlantic Groundfish 310
Processing of Blue Crab, Shrimp, and King Crab 318
Handling and Processing Crawfish 328
The Molluscan Shellfish Industry 342
Preservation of Squid Quality 358
Optional Processing Methods 362
Further Processed Seafood 374
Smoked, Cured, and Dried Fish 400
Specialty Seafood Products 422
Processing of Surimi and Surimi Seafoods 436
Transportation, Distribution, and Warehousing 464
Section IV: Regulation 486
Introduction to the Hazard Analysis Critical Control Point (HACCP) Food Safety Control System 488
Religious Food Laws and the Seafood Industry 496
Design of Quality and Safety Management Systems for Full-Service Retail Seafood Departments 506
Section V: Other Useful Products from the Sea 532
Seaweed Products 534
Red Algae of Economic Significance 534
Brown Algae of Economic Significance 550
Fish Meal and Oil 560
Fish Protein Concentrates 602
Cultured Pearls 614
Industrial Products 618
Leather Production from Fish Skins 618
Gelatin and Isinglass Production 624
Insulin 632
Hydrolysates 638
Chitin and Chitosan 646
Waste Cornposting 654
Bioactive Compounds from the Sea 660
Section VI: Seafood Safety 682
Contamination in Shellfish-Growing Areas 684
Illnesses Associated with Consumption of Seafood: Introduction 714
Human Pathogens in Shellfish and Finfish 716
Finfish Toxins 736
Shellfish Toxins 746
Health-Related Bacteria in Seafood 758
Viral Diseases Associated with Seafood 770
Health-Related Parasites in Seafoods 780
Seafood Allergies and Intolerances 796
Section VII: Consumer Acceptance 802
Marketing Fish and Shellfish 804
Cookery 814
Factors Relating to Finfish Flavor, Odor, and Quality Changes 838
Section VIII: Future Outlook 856
Aquaculture 858
World Aquaculture Potential 858
Aquaculture 866
Fish and Seafood Import and Export 878
Imports and Importing 878
Exports and Exporting 898
Future of the Industry 916
Resource List of Web Sites 926
Index 932
A 932
B 935
C 938
D 944
E 946
F 948
G 950
H 952
I 954
J 956
K 956
L 957
M 959
N 962
O 963
P 965
Q 969
R 970
S 971
T 978
U 980
V 980
W 981
X 982
Y 982
Z 983