This handbook, intended for commercial users of salmon, discusses all seven species of salmon and details the market potential for both wild and farmed salmon. The book outlines in detail the life cycle, unique characteristics and distribution of each species, illustrating each entry with watercolour diagrams and distribution maps to aid in identification. The author describes both the history and the future of the salmon industry and explores the effect aquaculture has had and will have on the quality, size and consistency of the world salmon population. It also discusses the wild salmon industry, provides an understanding of how wild fisheries are managed and regulated and summarizes wild salmon seasons in America and Canada. The book also gives the commercial user useful tools to evaluate quality in fresh, frozen and canned salmon and salmon products to better exploit the new vitality and opportunities of the salmon industry.

Salmon: The Illustrated Handbook for Commercial Users (Osprey Book)

Crafts, Hobbies & Home

Dore, Ian

Pets & Animal Care

Van Nostrand Reinhold Company

New Frozen Seafood Handbook

Science & Math

Biological Sciences

Van Nostrand-Reinhold

Format Hardcover Subject Marine Aquatic Life Nature Agricultural Sciences Agricultural Sciences Consumer Industries Aquatic Life Sciences Aquatic Life Sciences Publisher Springer Verlag New York LLC

Shellfish: A Guide to Oysters, Mussels, Scallops, Clams and Similar Products for the Commercial User

Springer

Each two-page spread in the new Multilingual Illustrated guide to the world's commercial coldwater fish is a succinct and highly-visual presentation of all that is pertinent to a particular species - over 170 species are covered in all. Information is presented, wherever possible, in tabular and diagramatic format for ease and speed of use - textual description is kept to a minimum. The guide encapsulates a wealth of information vital to all who are concerned with coldwater fish of commercial importance, including traders, processors, fisheries scientists, commercial fishermen, and fisheries economists.

Multilingual Illustrated Guide to the World's Commercial Coldwater Fish

Reference

Frimodt, Claus

Dictionaries & Thesauruses

Wiley/Blackwell

Frozen seafood, the buyer's handbook: A guide to profitable buying for commercial users (Osprey seafood handbooks)

Osprey Books

Fresh seafood, the commercial buyer's guide: Buying, choosing, handling, and using fresh fish and shellfish (Osprey seafood handbooks)

The New Fresh Seafood Buyer’s Guide: A manual for distributors, restaurants and retailers

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.

Business & Money

Shrimp: Supply, products, and marketing in the aquaculture age

Nature & Ecology

Urner Barry Publications

The Smoked and Cured Seafood Guide, Ian Dore

The Smoked and Cured Seafood Guide

Cookbooks, Food & Wine

Cooking by Ingredient

Urner Barry Pub Co

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Books by Dore, Ian