The Seafood Industry -- Contents -- Preface and Acknowledgments -- Contributors -- 1 A History of the Seafood Industry -- The fish curing industry -- Fish canning -- Canning salmon -- 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 -- Further reading -- 2 Harvesting Techniques -- Classification of harvesting techniques -- Nets -- Trap and gear pot -- Hook-and-line fishing -- Shellfish dredging and scooping gear -- Hand picking -- Fishing optimization -- Miscellaneous and experimental gear -- Acknowledgment -- Further reading -- 3 Groundfish -- Introduction -- Historical perspective -- East Coast fishing industry: a historical perspective -- West Coast fishing industry: a historical perspective -- Species -- East Coast -- West Coast -- Acknowledgments -- References -- Webliography -- 4 Pelagic Fish -- Introduction -- Species -- Herrings, sardines, and anchovies -- Tunas, bonitos, and billfishes -- Miscellaneous pelagic fishes -- Physical adaptation -- Musculature -- Preservation -- Maine sardines -- Brisling and sild (formerly Norway sardines) -- Portuguese sardines -- Tuna -- Mackerel -- Anchovies, Mediterranean style -- Menhaden -- Nutritional value -- Labeling -- Sardines and sardine-like products -- Anchovies -- Tunas -- Quality factors -- Brisling and sild (Norway sardines) -- Portuguese sardines -- Tunas -- Mackerels -- Anchovies, Mediterranean style -- Acknowledgments -- References -- Webliography -- 5 Major Cultured Species -- Importance of aquaculture -- Production environments and systems -- Pond systems -- Enclosure and cage systems -- Flow-through systems -- Recirculating aquaculture systems -- Common aquacultured species -- Carps -- Oysters.

Clams, cockles, and arkshells -- Shrimps and prawns -- Tilapias -- Salmons and trouts -- Conclusions -- References -- Webliography -- 6 Shellfish-Mollusks -- Mollusk farms and fisheries -- Natural history -- Feeding -- The mollusk and public health -- Conservation regulations -- West Coast -- Clam culture operations -- Geoduck (giant clam) culture operations -- Mussel culture operations -- Oyster culture operations -- Scallop culture operations -- Abalone -- Atlantic and Gulf Coasts -- Surf clams -- Ocean quahog -- Hard clam -- Soft shell clam -- Scallops -- Oysters -- Blue mussel -- Acknowledgment -- References -- Webliography -- 7 Shellfish-Crustaceans -- Crabs -- Blue crab -- King crab -- Cancer crabs -- Shrimp -- Penaeid shrimp -- Pandalid shrimp -- Lobster -- Spiny lobsters -- American lobster -- Further reading -- 8 Underutilized (Latent) Fishery Species -- History of research programs on underutilized (latent) fishery species -- Fishery development foundations -- Saltenstall-Kennedy fishery development funds and sea grant research programs on underutilized (latent) species -- Examples of past and current underutilized (latent) species development efforts -- Dogfish -- Pacific sardine -- Atlantic red crab -- Spin-offs from underutilized (latent) species research -- Nongovernmental organization and consumer pressure for sustainable management -- Future trends -- Acknowledgments -- References -- Webilography -- 9 Processing Finfish -- Filleting -- Mince -- Raw materials and sources -- Separation processes -- Washing -- Mince stabilization -- Mince products -- Conclusions -- Batters and breading -- Mesh -- Browning rate -- Moisture and oil absorption -- Battered and breaded seafoods -- Quality assurance of battered and breaded seafood products -- Acknowledgments -- References -- Webliography -- 10 Surimi and Fish Protein Isolate -- Introduction.

Manufacturing of surimi -- Refining -- Freezing, metal detection, and frozen storage -- Factors affecting surimi quality -- Surimi gel preparation and measurement -- Fish protein isolate -- What is fish protein isolate? -- Superior gelling properties of FPI -- Utilization of surimi and fish protein isolate -- References -- 11 Waste (By-Product) Utilization -- Human consumption -- Mince -- Roe -- Fish heads -- Pharmaceutical nutraceuticals and other products -- Aquacultural, agricultural, and bulk food uses -- Fish hydrolysates -- Fertilizer and compost -- Nonnutritional uses -- Biodiesel and fuel -- Chitin and chitosan -- Carotenoid pigments -- Leather and gelatin -- References -- 12 Processing Mollusks -- Processing for the live market -- Processing for the fresh market -- Bivalves -- Gastropods -- Further processing -- Batter and breading operations -- Freezing -- Canning -- Pickled mollusks -- High pressure processing -- Irradiation and electron beam -- Steam tunnel -- Heat shock -- Postharvest processes -- Postharvest processing validation/verification guidance for Vibrio vulnificus and Vibrio parahaemolyticus -- Flavoring agents from processing effluents -- Acknowledgment -- References -- Further reading -- 13 Processing Crustaceans -- Crabs -- Swimming or blue crabs -- Further processing -- King crab -- Dungeness crab -- Stone crab -- Jonah crab and rock crab -- Lobster -- Shrimp -- Paste shrimp -- Cold-water shrimp -- Warm-water shrimp -- Shrimp processing on board the capture vessel -- Crawfish -- Harvesting crawfish -- Grading -- Cooking -- Packaging -- Other freshwater crawfish products -- Acknowledgment -- References -- Webliography -- 14 Freshwater Fish -- Current status -- Other fisheries -- Markets/processing -- Composition and quality -- Shelf life -- Red versus white muscle -- Nutrient composition -- Consumer preference -- Off-flavors.

Parasites -- Contaminants -- Selected species -- Whitefish -- Lake whitefish -- Chubs (lake herring) -- Other whitefish -- Yellow perch -- Walleye -- Lake trout -- Smelt -- Catfish -- Other species -- Acknowledgments -- Further reading -- Webliography -- 15 Nutrition and Preparation -- Introduction -- Make smart choices from every food group -- Nutrient intake recommendations -- Major nutrients -- Protein -- Fat -- Water -- Minerals -- Trace minerals -- Vitamins -- Water-soluble vitamins -- Nutrition labeling for seafood -- What you need to know about mercury in fish and shellfish -- Allergens -- Buying seafood -- Whole fish -- Fish fillets or steaks -- Shellfish -- Label-dated seafood -- Mail-order seafood -- Handling and storing fresh seafood -- Buying frozen seafood -- Preparation -- Keeping it clean -- Cooking: general rules -- Serving seafood -- Acknowledgment -- Further reading -- Webliography -- 16 Species Identification of Seafood -- Significance of problem -- Types of species substitution -- Background -- Comparison of protein- and DNA-based methods -- DNA-based methods -- DNA extraction -- DNA amplification -- Post-PCR analysis methods -- Single-stranded conformational polymorphism -- General summary of DNA-based methods -- Current regulatory activity -- Current commercial applications -- Online resources -- Challenges and emerging trends -- DNA chips -- Quantitative PCR -- Electrochemical DNA sensors -- Conclusions -- References -- Further reading -- Webliography -- 17 Packaging -- Why package? -- Containing and protecting the product -- Product protection -- Communication -- Convenience -- Package selection -- Consumer/retail packaging -- Bulk packaging techniques -- Handling characteristics of packaging materials -- Acknowledgment -- References -- Further reading -- 18 Freezing -- Factors affecting frozen shelf life -- Composition.

Condition of the fish -- Season of year -- Rigor mortis -- Freezing rate -- Storage temperature -- Packaging -- Thawing -- Temperature indicators -- Acknowledgment -- References -- Further reading -- 19 Handling of Fresh Fish -- Review of fish spoilage -- Bacteria -- Developing a scombrotoxin (histamine) control plan -- Temperature effect -- Ice advantages and uses -- Ice in retail display cases -- Other cooling systems -- Bruises and cuts -- Bacterial contamination -- Washing and sanitizing -- Further reading -- 20 Shellfish-Biological Safety -- Shrimp -- Shrimp production -- Raw and processed shrimp -- Ice storage of shrimp -- Oysters -- Postprocessing treatments of oysters -- Mussels -- Hepatitis A -- Toxins -- Parasites -- Conclusions -- References -- 21 Allergens, Decomposition, and Toxins -- Allergens -- Decomposition -- Biogenic amines -- Seafood toxins -- Some useful resources -- Shellfish toxins and primary accumulation -- Toxins that can be accumulated from plankton but are of uncertain risk to consumers -- Palytoxins and Ostreopsis toxins -- Pufferfish, intrinsic toxicity, and toxicity of uncertain origin -- Distribution -- Concepts and strategies for managing seafood toxins -- Sampling, sample preparation, and the significance of a sample -- Detection methods for toxicity monitoring -- Elimination -- History -- Summary -- References -- Further reading -- 22 Cleaning and Sanitation -- Cleaning -- Surfaces to be cleaned -- Nonfood-contact surfaces -- Type of soil -- Water properties -- Temperature -- Equipment and resources -- Factors to consider when selecting the cleaning compound -- Sanitizing -- Chemical factors -- Biological factors -- Sanitizers -- Iodine compounds -- Quaternary ammonium compounds -- Acid-anionic surfactants -- Fatty acid sanitizers -- Ozone -- Peroxyacetic acid or peracetic acid solutions.

Writing sanitation standard operating procedures.