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Seafood Handbook

The Comprehensive Guide to Sourcing, Buying and Preparation

SECOND EDITION

FROM THE EDITORS OF

Seafood Business

John Wiley & Sons, Inc.

This book is printed on acid-free paper.

Published by John Wiley & Sons, Inc., Hoboken, New Jersey.

Published simultaneously in Canada.

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any

means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section

107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher,

or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222

Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax 978-646-8600, or on the Web at www.copyright.com.

Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons,

Inc., 111 River Street, Hoboken, NJ 07030, 201-748-6011, fax 201-748-6008, or online at http://www.wiley.com/go/

permissions.

Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this

book, they make no representations or warranties with respect to the accuracy or completeness of the contents of

this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No

warranty may be created or extended by sales representatives or written sales materials. The advice and strategies

contained herein may not be suitable for your situation. You should consult with a professional where appropriate.

Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but

not limited to special, incidental, consequential, or other damages.

For general information on our other products and services, or technical support, please contact our Customer Care

Department within the United States at 800-762-2974, outside the United States at 317-572-3993 or fax 317-572-4002.

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Illustrations

Finfish and shellfish

Duane Raver & Chris Van Dusen

Harvesting methods

Donna Stackhouse

Finfish product forms

Sharon Pieniak

Shrimp and crab forms

Mike Gorman

Acknowledgments

Special thanks for assistance with photography and expertise go to:

Eric Jenkins and Jennifer Chapman, Duncan Law Seafood Consumer Center,

and Michael Morrissey, Oregon State Seafood Lab, Astoria, Ore., for the lingcod photo

Sam Hayward, Fore St. Restaurant, Portland, Maine, for procuring and preparing cusk

Barbera Turnbull, Florida Bureau of Seafood and Aquaculture Marketing

Nick Branchina, Browne Trading Co.

Special thanks to the following organizations that provided photography:

Alaska Seafood Marketing Institute

California Seafood Council

The Catfish Institute

Hawaii Department of Business, Economic Development & Tourism

Maryland Department of Agriculture

New Zealand Seafood Industry Council

Norwegian Seafood Export Council

Underwater Harvesters Association

Virginia Marine Products Board

Thanks also to the many companies that provided images for the front of the book and plate shots for the finfish

and shellfish species pages. Photo credits appear with these images.

Library of Congress Cataloging-in-Publication Data

Seafood handbook : the comprehensive guide to sourcing, buying, and preparation / from the editors of Seafood Business. -- 2nd ed.

p. cm.

Includes index.

ISBN 978-0-470-40416-4 (pbk.)

1. Fish as food. 2. Seafood. 3. Cookery (Seafood) I. Seafood Business.

TX385.S42 2009

641.6’92--dc22

2008045580

Printed in the United States of America

Contents

Foreword ......................................... v

Preface............................................vii

Introduction ..................................... 1

Health .............................................. 3

Sustainability.................................... 5

Aquaculture ..................................... 9

Harvesting ..................................... 11

Distribution .................................... 15

Product forms ................................ 17

Preparation .................................... 35

Safety ............................................. 43

Quality guide................................. 49

Finfish

Anchovy ......................................... 52

Arctic char ..................................... 54

Barracuda ...................................... 56

Barramundi .................................... 58

Basa/swai ....................................... 60

Bass, black sea .............................. 62

Bass, Chilean sea........................... 64

Bass, European sea ....................... 66

Bass, hybrid striped....................... 68

Bluefish .......................................... 70

Bream ............................................ 72

Carp ............................................... 74

Catfish ........................................... 76

Cobia ............................................. 78

Cod ................................................ 80

Croaker .......................................... 82

Cusk ............................................... 84

Dogfish .......................................... 86

Dory ............................................... 88

Drum.............................................. 90

Eel.................................................. 92

Escolar ........................................... 94

Flounder ........................................ 96

Grouper ......................................... 98

Haddock ...................................... 100

Hake ............................................ 102

Halibut ......................................... 104

Herring ........................................ 106

Hoki ............................................. 108

Kingklip........................................ 110

Lingcod........................................ 112

Mackerel, Atlantic........................ 114

Mahimahi ..................................... 116

Marlin........................................... 118

Moi .............................................. 120

Monkfish ...................................... 122

Mullet .......................................... 124

Opah ........................................... 126

Orange roughy ............................ 128

Perch, Atlantic ocean .................. 130

Perch, Lake Victoria..................... 132

Perch, yellow ............................... 134

Pollock, Alaska............................. 136

Pompano ..................................... 138

Porgy ........................................... 140

Rockfish ....................................... 142

Sablefish ...................................... 144

Salmon, Atlantic .......................... 146

Salmon, chinook .......................... 148

Salmon, chum.............................. 150

Salmon, coho............................... 152

Salmon, pink................................ 154

Salmon, sockeye.......................... 156

Shad, American ........................... 158

Shark, mako................................. 160

Skate ............................................ 162

Smelt ........................................... 164

Snapper ....................................... 166

SEAFOOD HANDBOOK III

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