| Preface and Acknowledgments |
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xiii | |
| Contributors |
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xv | |
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1 A History of the Seafood Industry |
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1 | (13) |
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1 | (1) |
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2 | (1) |
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3 | (1) |
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3 | (2) |
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Canning oysters, clams, and crabs |
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5 | (1) |
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The fish canning industry |
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6 | (2) |
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8 | (1) |
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9 | (1) |
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10 | (1) |
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11 | (1) |
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An overview of our heritage |
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12 | (1) |
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12 | (2) |
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14 | (13) |
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Classification of harvesting techniques |
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14 | (11) |
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15 | (5) |
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20 | (2) |
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22 | (2) |
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Shellfish dredging and scooping gear |
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24 | (1) |
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25 | (1) |
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25 | (1) |
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Miscellaneous and experimental gear |
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25 | (1) |
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26 | (1) |
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26 | (1) |
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27 | (21) |
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27 | (1) |
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28 | (4) |
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East Coast fishing industry: a historical perspective |
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28 | (2) |
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West Coast fishing industry: a historical perspective |
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30 | (2) |
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32 | (12) |
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32 | (9) |
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41 | (3) |
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44 | (1) |
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45 | (1) |
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45 | (3) |
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48 | (15) |
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48 | (1) |
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49 | (4) |
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Herrings, sardines, and anchovies |
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49 | (1) |
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Tunas, bonitos, and billfishes |
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50 | (2) |
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Miscellaneous pelagic fishes |
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52 | (1) |
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53 | (1) |
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54 | (1) |
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54 | (3) |
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55 | (1) |
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Brisling and sild (formerly Norway sardines) |
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55 | (1) |
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56 | (1) |
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56 | (1) |
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56 | (1) |
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Anchovies, Mediterranean style |
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57 | (1) |
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57 | (1) |
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57 | (1) |
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58 | (1) |
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Sardines and sardine-like products |
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58 | (1) |
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59 | (1) |
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59 | (1) |
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59 | (2) |
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Brisling and sild (Norway sardines) |
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59 | (1) |
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59 | (1) |
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60 | (1) |
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60 | (1) |
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Anchovies, Mediterranean style |
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60 | (1) |
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61 | (1) |
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61 | (1) |
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61 | (2) |
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63 | (8) |
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Importance of aquaculture |
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63 | (1) |
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Production environments and systems |
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63 | (2) |
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64 | (1) |
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Enclosure and cage systems |
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64 | (1) |
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65 | (1) |
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Recirculating aquaculture systems |
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65 | (1) |
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Common aquacultured species |
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65 | (5) |
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66 | (1) |
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67 | (1) |
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Clams, cockles, and arkshells |
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67 | (1) |
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68 | (1) |
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68 | (1) |
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69 | (1) |
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70 | (1) |
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70 | (1) |
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70 | (1) |
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71 | (12) |
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Mollusk farms and fisheries |
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71 | (1) |
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71 | (1) |
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72 | (1) |
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The mollusk and public health |
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72 | (1) |
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72 | (1) |
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73 | (3) |
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73 | (1) |
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Geoduck (giant clam) culture operations |
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73 | (1) |
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Mussel culture operations |
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74 | (1) |
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Oyster culture operations |
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74 | (1) |
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Scallop culture operations |
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75 | (1) |
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75 | (1) |
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76 | (5) |
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76 | (1) |
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77 | (1) |
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78 | (1) |
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79 | (1) |
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80 | (1) |
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80 | (1) |
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81 | (1) |
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81 | (1) |
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81 | (1) |
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82 | (1) |
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7 Shellfish---Crustaceans |
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83 | (12) |
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84 | (5) |
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85 | (1) |
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86 | (2) |
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88 | (1) |
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89 | (3) |
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90 | (1) |
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91 | (1) |
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92 | (2) |
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92 | (1) |
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93 | (1) |
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94 | (1) |
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8 Underutilized (Latent) Fishery Species |
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95 | (10) |
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History of research programs on underutilized (latent) fishery species |
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95 | (1) |
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Fishery development foundations |
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96 | (1) |
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Saltenstall-Kennedy fishery development funds and sea grant research programs on underutilized (latent) species |
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97 | (1) |
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Examples of past and current underutilized (latent) species development efforts |
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97 | (2) |
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97 | (1) |
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98 | (1) |
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99 | (1) |
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Spin-offs from underutilized (latent) species research |
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99 | (1) |
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Nongovernmental organization and consumer pressure for sustainable management |
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100 | (1) |
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101 | (1) |
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101 | (1) |
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101 | (2) |
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103 | (2) |
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105 | (13) |
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105 | (1) |
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106 | (8) |
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Raw materials and sources |
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106 | (1) |
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106 | (4) |
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110 | (1) |
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110 | (2) |
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112 | (2) |
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114 | (1) |
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114 | (3) |
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115 | (1) |
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115 | (1) |
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Moisture and oil absorption |
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115 | (1) |
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Battered and breaded seafoods |
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115 | (1) |
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Quality assurance of battered and breaded seafood products |
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116 | (1) |
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117 | (1) |
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117 | (1) |
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117 | (1) |
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10 Surimi and Fish Protein Isolate |
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118 | (10) |
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118 | (5) |
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119 | (2) |
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121 | (1) |
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Freezing, metal detection, and frozen storage |
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121 | (1) |
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Factors affecting surimi quality |
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122 | (1) |
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Surimi gel preparation and measurement |
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122 | (1) |
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123 | (3) |
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What is fish protein isolate? |
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123 | (1) |
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Superior gelling properties of FPI |
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124 | (1) |
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Utilization of surimi and fish protein isolate |
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124 | (2) |
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126 | (2) |
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11 Waste (By-Product) Utilization |
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128 | (8) |
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129 | (2) |
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129 | (1) |
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130 | (1) |
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130 | (1) |
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Pharmaceutical nutraceuticals and other products |
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130 | (1) |
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Aquacultural, agricultural, and bulk food uses |
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131 | (1) |
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131 | (1) |
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131 | (1) |
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132 | (1) |
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132 | (1) |
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132 | (1) |
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133 | (1) |
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133 | (1) |
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133 | (3) |
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136 | (15) |
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Processing for the live market |
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136 | (1) |
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Processing for the fresh market |
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137 | (2) |
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137 | (1) |
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138 | (1) |
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139 | (8) |
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Batter and breading operations |
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139 | (1) |
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139 | (1) |
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140 | (2) |
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142 | (1) |
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142 | (3) |
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Irradiation and electron beam |
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145 | (1) |
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145 | (2) |
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147 | (1) |
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147 | (1) |
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Postharvest processing validation/verification guidance for Vibrio vulnificus and Vibrio parahaemolyticus |
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148 | (1) |
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Flavoring agents from processing effluents |
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148 | (1) |
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149 | (1) |
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149 | (1) |
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149 | (2) |
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13 Processing Crustaceans |
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151 | (10) |
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151 | (4) |
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151 | (2) |
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153 | (1) |
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153 | (1) |
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154 | (1) |
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154 | (1) |
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154 | (1) |
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155 | (1) |
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155 | (3) |
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155 | (1) |
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156 | (1) |
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156 | (1) |
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Shrimp processing on board the capture vessel |
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156 | (2) |
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158 | (1) |
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158 | (1) |
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158 | (1) |
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158 | (1) |
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159 | (1) |
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Other freshwater crawfish products |
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159 | (1) |
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159 | (1) |
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159 | (1) |
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160 | (1) |
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161 | (11) |
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161 | (1) |
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162 | (1) |
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163 | (1) |
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163 | (3) |
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163 | (1) |
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163 | (1) |
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164 | (1) |
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164 | (1) |
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165 | (1) |
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165 | (1) |
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165 | (1) |
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166 | (4) |
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166 | (1) |
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166 | (1) |
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166 | (1) |
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166 | (1) |
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167 | (1) |
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167 | (1) |
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168 | (1) |
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168 | (1) |
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168 | (1) |
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169 | (1) |
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170 | (1) |
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170 | (1) |
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171 | (1) |
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15 Nutrition and Preparation |
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172 | (21) |
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172 | (1) |
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Make smart choices from every food group |
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173 | (1) |
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Nutrient intake recommendations |
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173 | (1) |
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173 | (7) |
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173 | (1) |
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174 | (1) |
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175 | (1) |
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175 | (2) |
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177 | (1) |
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178 | (1) |
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179 | (1) |
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Nutrition labeling for seafood |
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180 | (2) |
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What you need to know about mercury in fish and shellfish |
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181 | (1) |
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182 | (1) |
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182 | (4) |
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182 | (1) |
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182 | (1) |
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183 | (1) |
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183 | (1) |
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183 | (1) |
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Handling and storing fresh seafood |
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183 | (1) |
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184 | (2) |
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186 | (5) |
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186 | (1) |
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186 | (4) |
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190 | (1) |
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191 | (1) |
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191 | (1) |
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192 | (1) |
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16 Species Identification of Seafood |
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193 | (27) |
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194 | (1) |
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Types of species substitution |
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194 | (1) |
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195 | (1) |
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Comparison of protein- and DNA-based methods |
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196 | (1) |
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196 | (11) |
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196 | (1) |
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197 | (4) |
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Post-PCR analysis methods |
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201 | (4) |
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Single-stranded conformational polymorphism |
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205 | (2) |
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General summary of DNA-based methods |
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207 | (1) |
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Current regulatory activity |
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207 | (2) |
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Current commercial applications |
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209 | (1) |
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209 | (1) |
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Challenges and emerging trends |
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210 | (2) |
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211 | (1) |
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211 | (1) |
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Electrochemical DNA sensors |
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212 | (1) |
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212 | (1) |
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212 | (6) |
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218 | (1) |
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218 | (2) |
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220 | (10) |
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221 | (4) |
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Containing and protecting the product |
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221 | (1) |
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221 | (2) |
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223 | (1) |
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224 | (1) |
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225 | (3) |
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Consumer/retail packaging |
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225 | (2) |
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Bulk packaging techniques |
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227 | (1) |
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Handling characteristics of packaging materials |
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228 | (1) |
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229 | (1) |
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229 | (1) |
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229 | (1) |
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230 | (19) |
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Factors affecting frozen shelf life |
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230 | (7) |
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231 | (1) |
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232 | (1) |
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233 | (1) |
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233 | (1) |
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234 | (3) |
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237 | (1) |
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238 | (6) |
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244 | (1) |
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245 | (1) |
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246 | (1) |
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246 | (1) |
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247 | (2) |
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19 Handling of Fresh Fish |
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249 | (12) |
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249 | (6) |
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249 | (1) |
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Developing a scombrotoxin (histamine) control plan |
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250 | (5) |
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255 | (2) |
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255 | (2) |
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Ice in retail display cases |
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257 | (1) |
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257 | (1) |
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257 | (1) |
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258 | (1) |
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259 | (1) |
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259 | (2) |
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20 Shellfish---Biological Safety |
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261 | (17) |
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261 | (3) |
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262 | (1) |
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263 | (1) |
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264 | (1) |
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264 | (5) |
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Postprocessing treatments of oysters |
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268 | (1) |
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269 | (1) |
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269 | (1) |
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270 | (1) |
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271 | (1) |
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272 | (1) |
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272 | (6) |
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21 Allergens, Decomposition, and Toxins |
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278 | (19) |
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279 | (1) |
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279 | (2) |
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280 | (1) |
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281 | (5) |
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282 | (1) |
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Shellfish toxins and primary accumulation |
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282 | (2) |
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Toxins that can be accumulated from plankton but are of uncertain risk to consumers |
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284 | (1) |
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Palytoxins and Ostreopsis toxins |
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285 | (1) |
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Pufferfish, intrinsic toxicity, and toxicity of uncertain origin |
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285 | (1) |
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286 | (1) |
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Concepts and strategies for managing seafood toxins |
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286 | (6) |
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Sampling, sample preparation, and the significance of a sample |
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289 | (1) |
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Detection methods for toxicity monitoring |
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289 | (3) |
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292 | (1) |
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292 | (1) |
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293 | (1) |
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293 | (3) |
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296 | (1) |
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22 Cleaning and Sanitation |
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297 | (11) |
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298 | (3) |
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298 | (1) |
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298 | (1) |
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298 | (1) |
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299 | (1) |
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299 | (1) |
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300 | (1) |
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Factors to consider when selecting the cleaning compound |
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300 | (1) |
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301 | (4) |
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302 | (1) |
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303 | (1) |
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303 | (1) |
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304 | (1) |
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Quaternary ammonium compounds |
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304 | (1) |
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305 | (1) |
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305 | (1) |
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305 | (1) |
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Peroxyacetic acid or peracetic acid solutions |
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305 | (1) |
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Writing sanitation standard operating procedures |
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305 | (1) |
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306 | (1) |
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306 | (1) |
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307 | (1) |
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23 Implementing the Seafood HACCP Regulation |
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308 | (10) |
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Overview of the seafood HACCP regulation and principles |
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308 | (3) |
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311 | (1) |
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312 | (1) |
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313 | (1) |
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Generic HACCP plans and forms |
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314 | (1) |
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314 | (1) |
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315 | (1) |
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315 | (1) |
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Monitoring sanitation control procedures |
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316 | (1) |
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316 | (2) |
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318 | (9) |
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318 | (1) |
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319 | (1) |
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Advantages and disadvantages of aquaculture |
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319 | (1) |
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Basic requirements of aquaculture |
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320 | (1) |
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321 | (1) |
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321 | (1) |
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322 | (1) |
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Culture systems and techniques |
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322 | (3) |
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322 | (1) |
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323 | (1) |
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324 | (1) |
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324 | (1) |
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324 | (1) |
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325 | (1) |
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325 | (1) |
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Current issues related to aquaculture production |
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325 | (1) |
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326 | (1) |
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326 | (1) |
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326 | (1) |
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327 | (21) |
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327 | (3) |
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328 | (2) |
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330 | (4) |
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331 | (2) |
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333 | (1) |
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334 | (10) |
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334 | (2) |
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336 | (1) |
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337 | (1) |
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337 | (7) |
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344 | (1) |
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345 | (1) |
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346 | (1) |
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346 | (1) |
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347 | (1) |
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348 | (26) |
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348 | (5) |
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353 | (6) |
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353 | (1) |
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354 | (1) |
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354 | (1) |
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355 | (1) |
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356 | (1) |
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356 | (1) |
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357 | (2) |
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359 | (1) |
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Production of crude fish oil |
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359 | (1) |
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360 | (1) |
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360 | (1) |
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Polishing or oil purification |
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360 | (1) |
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Production of stickwater concentrate |
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360 | (1) |
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360 | (1) |
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361 | (1) |
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361 | (1) |
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361 | (1) |
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362 | (1) |
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362 | (2) |
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363 | (1) |
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363 | (1) |
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364 | (7) |
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364 | (1) |
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364 | (4) |
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Global aquaculture market |
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368 | (3) |
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371 | (2) |
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373 | (1) |
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373 | (1) |
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374 | (30) |
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Food and Drug Administration |
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374 | (2) |
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375 | (1) |
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376 | (2) |
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Poisonous and deleterious substances |
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378 | (5) |
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Good manufacturing practices |
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379 | (1) |
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Revision of umbrella GMPs |
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380 | (1) |
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380 | (1) |
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380 | (3) |
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Nutrient content descriptors |
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383 | (8) |
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384 | (1) |
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385 | (1) |
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385 | (1) |
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386 | (1) |
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386 | (1) |
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386 | (1) |
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Mandatory seafood inspection |
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387 | (2) |
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389 | (1) |
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390 | (1) |
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391 | (1) |
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391 | (1) |
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National Marine Fisheries Service |
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391 | (2) |
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392 | (1) |
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393 | (2) |
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394 | (1) |
|
Questions and answers concerning the Lacey Act |
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395 | (1) |
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395 | (1) |
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395 | (1) |
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396 | (4) |
|
Magnuson Fishery Conservation and Management Act |
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396 | (1) |
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396 | (2) |
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Anadromous Fish Conservation Act |
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398 | (2) |
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400 | (1) |
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Interstate Shellfish Sanitation Conference |
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401 | (1) |
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401 | (1) |
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401 | (1) |
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401 | (1) |
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402 | (1) |
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402 | (1) |
|
Technical Assistance and Sanitary-Inspected Fish Establishment Services |
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|
402 | (1) |
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Packed Under Federal Inspection Service |
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402 | (1) |
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402 | (1) |
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402 | (1) |
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403 | (1) |
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28 Smoked, Cured, and Dried Fish |
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404 | (23) |
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405 | (1) |
|
Principles of smoking, drying, and curing |
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405 | (1) |
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406 | (14) |
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407 | (1) |
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407 | (1) |
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408 | (1) |
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409 | (4) |
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413 | (2) |
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415 | (4) |
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419 | (1) |
|
Spoilage and contamination of smoked fish |
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|
420 | (2) |
|
Effect of smoking on composition |
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421 | (1) |
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422 | (1) |
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|
422 | (1) |
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423 | (1) |
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|
423 | (2) |
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|
423 | (2) |
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425 | (1) |
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|
425 | (1) |
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|
425 | (1) |
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426 | (1) |
|
29 Transportation, Distribution, Warehousing, and Food Security |
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427 | (28) |
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427 | (11) |
|
Delivery equipment design and construction |
|
|
428 | (1) |
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|
428 | (1) |
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|
429 | (1) |
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|
429 | (1) |
|
Special concerns: Railcars |
|
|
430 | (2) |
|
Special concerns: Air shipping |
|
|
432 | (3) |
|
Fish and seafood acceptance by air carriers |
|
|
435 | (1) |
|
Factors involved in packaging design |
|
|
436 | (1) |
|
Transportation from packing house to airport |
|
|
437 | (1) |
|
|
|
437 | (1) |
|
Air waybill requirements for dry ice |
|
|
437 | (1) |
|
Distributors that take ownership of product |
|
|
438 | (2) |
|
Organization and programs |
|
|
438 | (1) |
|
Checkpoints and additional guides |
|
|
438 | (2) |
|
|
|
440 | (7) |
|
|
|
440 | (1) |
|
|
|
441 | (1) |
|
|
|
441 | (1) |
|
|
|
442 | (1) |
|
|
|
443 | (1) |
|
|
|
444 | (1) |
|
Temperature control and handling practices |
|
|
445 | (2) |
|
|
|
447 | (6) |
|
|
|
448 | (1) |
|
|
|
448 | (1) |
|
|
|
448 | (1) |
|
|
|
448 | (2) |
|
|
|
450 | (1) |
|
|
|
451 | (1) |
|
Security of water and utilities |
|
|
452 | (1) |
|
Security of ventilation system (where applicable) |
|
|
452 | (1) |
|
|
|
453 | (1) |
|
Access to computer systems |
|
|
453 | (1) |
|
|
|
453 | (2) |
| Index |
|
455 | |
