Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation [Spiral bound]

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.Foreword.

Preface.

Introduction.

Health.

Sustainability.

Aquaculture.

Harvesting.

Distribution.

Product forms.

Preparation.

Safety.

Quality guide.

Finfish.

Anchovy.

Arctic char.

Barracuda.

Barramundi.

Basa/swai.

Bass, black sea.

Bass, Chilean sea.

Bass, European sea.

Bass, hybrid striped.

Bluefish.

Bream.

Carp.

Catfish.

Cobia.

Cod.

Croaker.

Cusk.

Dogfish.

Dory.

Drum.

Eel.

Escolar.

Flounder.

Grouper.

Haddock.

Hake.

Halibut.

Herring.

Hoki.

Kingklip.

Lingcod.

Mackerel, Atlantic.

Mahimahi.

Marlin.

Moi.

Monkfish.