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The New Fresh Seafood Buyers Guide
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Book Synopsis The New Fresh Seafood Buyer’s Guide by : Ian Dore
Download or read book The New Fresh Seafood Buyer’s Guide written by Ian Dore and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a completely new edition of Fresh Seafood-The Commer cial Buyer's Guide, which was first published in 1984. There have been many changes in both product and the seafood business in the intervening years. About 70 percent of the material in this book is new, a tribute to the rapid pace of change throughout the industry. The subject of this book is fresh seafood. "Fresh" is defined as product handled under refrigeration (mechanical or ice) from har vester to consumer. This excludes frozen product, canned product and other shelf-stable packaging. Frozen seafoods are covered in the companion volume, The New Frozen Seafood Handbook. Many prod ucts are, of course, handled in both refrigerated and frozen forms. There may be substantial differences, not just in how they are han dled, but in how they are processed, graded and packed. Frozen sea foods are often treated and traded as commodities, with standard descriptions. Marketing and distributing fresh fish and shellfish, which has to be eaten within days of harvest, is necessarily more personal and direct. The contest between refrigerated and frozen seafoods has continued for many years and shows no signs of resolving. Despite massive im provements in the quality of much frozen product, consumers and their retail and restaurant suppliers still tend to believe that "fresh" is bet ter, perhaps simply because the word "fresh" is naturally appealing.
Book Synopsis The New Fresh Seafood Buyer's Guide by : Ian Dore
Download or read book The New Fresh Seafood Buyer's Guide written by Ian Dore and published by . This book was released on 2014-01-15 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Fresh Seafood, the Commercial Buyer's Guide by : Ian Dore
Download or read book Fresh Seafood, the Commercial Buyer's Guide written by Ian Dore and published by Osprey Books (NY). This book was released on 1984 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Seafood Handbook by : The Editors of Seafood Business
Download or read book Seafood Handbook written by The Editors of Seafood Business and published by John Wiley & Sons. This book was released on 2009-03-10 with total page 578 pages. Available in PDF, EPUB and Kindle. Book excerpt: Updated to include a number of new species not previously include, 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.
Book Synopsis Guide for Buying Fresh and Frozen Fish and Shellfish by : United States. Bureau of Commercial Fisheries
Download or read book Guide for Buying Fresh and Frozen Fish and Shellfish written by United States. Bureau of Commercial Fisheries and published by . This book was released on 1965 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Fish Buyers Guide by : Grant Blackman
Download or read book Fish Buyers Guide written by Grant Blackman and published by . This book was released on 1983 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis New Fresh Seafood Guide by : Ian Dore
Download or read book New Fresh Seafood Guide written by Ian Dore and published by John Wiley & Sons. This book was released on 1991-09-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Frozen Seafood, the Buyer's Handbook by : Ian Dore
Download or read book Frozen Seafood, the Buyer's Handbook written by Ian Dore and published by . This book was released on 1982-01-01 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Buyers' Guide for Maine Seafood by : Maine. Department of Marine Resources
Download or read book Buyers' Guide for Maine Seafood written by Maine. Department of Marine Resources and published by . This book was released on 1975* with total page 57 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis What Every Seafood Buyer Should Know About by : Richard Gutting
Download or read book What Every Seafood Buyer Should Know About written by Richard Gutting and published by . This book was released on 2013-01-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: U.S. laws require lobster buyers --- no matter where in the supply chain --- to use 'due care' to avoid buying lobster that was harvested or sold in violation of a federal, state or foreign law. Illegal lobster can be seized and forfeited --- and the buyer and company risk criminal prosecution if they are negligent. Courts say buyers must take 'affirmative action' to verify products are lawful. You should always do due diligence, therefore, before completing a commercial transaction, particularly when buying lobster produced outside the United States. This Guide gives you a starting point for your 'affirmative action.' The facts and circumstances surrounding every transaction differ, and regulations change frequently. Readers should consult a qualified legal expert for a review of the regulations governing their products, or for a determination of how these regulations apply to your situation.
Book Synopsis Seafood Handbook by : Seafood Business Editors
Download or read book Seafood Handbook written by Seafood Business Editors and published by . This book was released on 2009-03-09 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Guide for Buying Fresh and Frozen Fish and Shellfish by : United States Bureau of Commercial Fisheries
Download or read book Guide for Buying Fresh and Frozen Fish and Shellfish written by United States Bureau of Commercial Fisheries and published by . This book was released on 1965 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Meat Buyer's Guide/the Commercial Guide to Fish and Shellfish Combo by : Urner Barry
Download or read book The Meat Buyer's Guide/the Commercial Guide to Fish and Shellfish Combo written by Urner Barry and published by . This book was released on 2010-01-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary Education BundleThe Meat Buyer's GuideThe Meat Buyers Guide is the premier resource publication for foodservice purchasers, educators, students and the many others who deal with the public and our industry. It is the most comprehensive meat and poultry identification manual available.The Commercial Guide to Fish and ShellfishAn essential reference for the industry professional, the Commercial Guide to Fish and Shellfish acts as a lexicon for over 100 different species of fish and shellfish that are highly significant to the industry. Complete with detailed descriptions specific to the species, each entry provides the user with all the vital information necessary to purchase, sell and consume both imported and domestically available seafood.
Author :NAMP North American Meat Processors Association Publisher :John Wiley & Sons ISBN 13 :0470076577 Total Pages :339 pages Book Rating :4.4/5 (7 download)
Book Synopsis The Meat Buyers Guide by : NAMP North American Meat Processors Association
Download or read book The Meat Buyers Guide written by NAMP North American Meat Processors Association and published by John Wiley & Sons. This book was released on 2006-09-18 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of The Meat Buyer's Guide features: New uses for muscles in meat carcasses New trim, cut, and processing options More than 60 new photographs NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.com CUSTOMIZE THE MEAT BUYER'S GUIDE! To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email [email protected].
Download or read book Le caviar written by Vulf Sternin and published by Editions Quae. This book was released on 1998 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pêche, traitement, qualité, étiquetage et emballage, stockage, conservation, préparation culinaire, tous les éléments techniques sont ici exposés.
Book Synopsis Shellfish Processing and Preservation by : Nalan Gökoğlu
Download or read book Shellfish Processing and Preservation written by Nalan Gökoğlu and published by Springer Nature. This book was released on 2021-01-04 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shellfish is a broad term that covers various aquatic mollusks, crustaceans and echinoderms that are used as food. They have economic and ecological importance and have been consumed as food for centuries. Shellfish provide high quality protein with all the dietary amino acids essential for maintenance and growth of the human body. Shellfish are a major component of global seafood production, with shellfish aquaculture rapidly growing in recent years. There are many different processing methods used across the world. Shellfish are very perishable foods and must be preserved just after catching or harvesting. This makes the preservation of seafood a critical issue in terms of quality and human health. To date there have been a number of books on seafood processing and preservation, but all of them have been mostly focused on fish. Shellfish Processing and Preservation is the first reference work to focus specifically on shellfish, providing comprehensive coverage of the production methods, biological makeups and preservation methods of all major shellfish species. Individual sections focus on crustaceans such as shrimps and prawns, crabs and lobsters plus molluscans including mussels, scallops and oysters. Cephalopods such as squid and octopus are also covered in depth. For each species processing and preservation methods such as chilling, freezing, canning and curing are examined, plus the important safety aspects specific to each shellfish type. Shellfish Processing and Preservation is an essential publication for any researchers or industry professionals in search of a singular and up-to-date source for the processing and preservation of shellfish.
Download or read book Fish written by Mark Bittman and published by Wiley. This book was released on 1999-01-26 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sauteing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes.
