Seafood Handbook
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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.

English

Diversified Business Communications is a global magazine and tradeshow company, specializing in the seafood and foodservice industries. It publishes a wide array of trade magazines including Seafood Business; National Fisherman; Kosher Today; WorkBoat; and Organic Products.

After studying chemistry at the University of California at Berkeley, James Peterson fell in love with food while picking grapes for a winemaker in the south of France. He studied in France at Le Cordon Bleu, and later worked at the then three-star restaurants Le Vivarois and Chez La Mere Blanc (now Georges Blanc). Peterson returned to the United States in 1979 and was partner and chef at Le Petit Robert in New York's Greenwich Village, and has also taught and developed curriculum at The French Culinary Institute in Manhattan and taught at Peter Kump's New York Cooking School. Peterson has translated six French books on pastry and baking, and is the author of Sauces: Classical and Contemporary Sauce Making, the first edition of which was The James Beard Foundation Cookbook of the Year in 1992. He also wrote Splendid Soups, which was nominated for a James Beard Foundation award in 1994, and Fish and Shellfish, winner of the International Association of Culinary Professionals Julia Child Award for best book on a single subject. His latest book, Vegetables, appeared in the spring of 1998.

English

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.

Mullet.

Opah.

Orange roughy.

Perch, Atlantic ocean.

Perch, Lake Victoria.

Perch, yellow.

Pollock, Alaska.

Pompano.

Porgy.

Rockfish.

Sablefish.

Salmon, Atlantic.

Salmon, chinook.

Salmon, chum.

Salmon, coho.

Salmon, pink.

Salmon, sockeye.

Shad, American.

Shark, mako.

Skate.

Smelt.

Snapper.

Sole, Dover.

Sturgeon.

Swordfish.

Tilapia.

Tilefish.

Trout, rainbow.

Tuna, albacore.

Tuna, bluefin.

Tuna, yellowfin.

Turbot.

Wahoo.

Walleye.

Whitefish.

Wolffish.

Yellowtail.

Shellfish.

Abalone.

Clam, geoduck.

Clam, hardshell.

Clam, softshell.

Clam, surf.

Cockle.

Conch.

Crab, blue.

Crab, Dungeness.

Crab, Jonah.

Crab, king.

Crab, rock.

Crab, snow.

Crab, spanner.

Crab, stone.

Crawfish.

Cuttlefish.

Langostino.

Lobster, American.

Lobster, spiny.

Mussel, blue.

Mussel, green.

Octopus.

Oyster, Eastern.

Oyster, European.

Oyster, Pacific.

Scallop, bay.

Scallop, sea.

Sea urchin.

Shrimp, black tiger.

Shrimp, Chinese white.

Shrimp, freshwater.

Shrimp, Gulf.

Shrimp, Pacific white.

Shrimp, pink.

Shrimp, rock.

Squid.

Glossary of market terms.

Index.

English

“It wouldn’t be very difficult to breeze through the book and gain quite an impressive knowledge of almost all the seafood varieties offered in the market today.” (The Gastronomer’s Bookshelf, April 2009)
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