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The Ultimate Book of Fish & Shellfish by Kate Whiteman Book Resume:
A comprehensive cook's guide to identifying, preparing and serving seafish, freshwater fish, shellfish, crustaceans and molluscs Over 300 recipes from all around the world for inspiring dishes including soups, appetizers, main courses, rice and pasta, and special ideas for entertaining Shown in 1500 full-colour step-by-step photographs
The World Encyclopedia of Fish and Shellfish by Kate Whiteman Book Resume:
This fabulous visual encyclopedia will guide you through the complexities of handling and preparing all kinds of fish and shellfish, from well-known varieties such as salmon and cod to unusual shellfish and exotic fish. Detailed directory entries include a description and fascinating facts about each seafood, advice on how to choose it at its best, and preparation and cooking methods. Then follows 100 enticing recipes with illustrated step-by-step instructions. Dishes include Salmon Fish Cakes, Oysters Rockefeller, Lobster Thermidor, Scallops with Samphire and Lime, Thai-inspired Piquant Prawn Salad, and Roast Cod with Pancetta and Butter Beans.
The Big Book of Fish & Shellfish by Fred Thompson Book Resume:
Organized by type of seafood, a lavish cookbook featuring more than 250 outstanding recipes presents a delicious array of appetizers, main courses, and side dishes that use various fish or shellfish as a primary ingredient, accompanied by tips on selecting the right type of seafood, food preparation, and cooking techniques. Original. 20,000 first printing.
Diagnosis and Control of Diseases of Fish and Shellfish by Brian Austin,Aweeda Newaj-Fyzul Book Resume:
There has been a continual expansion in aquaculture, such that total production is fast approaching that of wild-caught fisheries. Yet the expansion is marred by continued problems of disease. New pathogens emerge, and others become associated with new conditions. Some of these pathogens become well established, and develop into major killers of aquatic species. Diagnosis and Control of Diseases of Fish and Shellfish focuses on the diagnosis and control of diseases of fish and shellfish, notably those affecting aquaculture. Divided into 12 chapters, the book discusses the range of bacterial, viral and parasitic pathogens, their trends, emerging problems, and the relative significance to aquaculture. Developments in diagnostics and disease management, including the widespread use of serological and molecular methods, are presented. Application/dose and mode of action of prebiotics, probiotics and medicinal plant products used to control disease are examined, as well as the management and hygiene precautions that can be taken to prevent/control the spread of disease. This book will be a valuable resource for researchers, students, diagnosticians, veterinarians, fish pathologists and microbiologists concerned with the management of diseases of fish and shellfish.
Fish & Shellfish by Rick Stein Book Resume:
Rick Stein’s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. In this completely revised, updated and re-designed edition – including brand new recipes – of his classic Seafood, Rick offers comprehensive and inspirational how-to's for choosing, cooking and enjoying fish, shellfish and more. It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick’s advice is illustrated with full-colour photographs for perfect results. Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses – from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada. Complete with tips on buying, storing and sourcing sustainable fish, Rick Stein’s Fish and Shellfish is the essential companion for any fish-lover’s kitchen.
The Seafood Industry by Linda Ankenman Granata,George J. Flick, Jr.,Roy E. Martin Book Resume:
The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin’s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries – from harvest through consumption – the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. The Seafood Industry: Species, Products, Processing, and Safety, comprehensive in scope and current with today’s issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.
Field Guide to Seafood by Aliza Green Book Resume:
Doctors recommend eating fish or shellfish two to three days a week to reap the plentiful health benefits. For many though, including vegetarians, this is a daunting suggestion--the variety and number of different kinds of fish and shellfish can be overwhelming.Continuing the successful Field Guide series, the Field Guide to Seafood includes more than 100 different kinds of fish and shellfish, from salmon, sardines and shark to clams, cockles and oysters. Award-winning writer Aliza Green explains everything you need to know about seafood: how it is sold, how to select it, how to cook it, what flavours work best with each fish. The handy size and full-colour photos aid in identification at the store.
Fish and Shellfish Immunology by Priyabrat Swain,Pramoda Kumar Sahoo,S Ayyappan,S. Ayyappan Book Resume:
Download or read Fish and Shellfish Immunology book by clicking button below to visit the book download website. There are multiple format available for you to choose (Pdf, ePub, Doc).
Fish and Fishery Products by A. Ruiter Book Resume:
Fish and fishery products represent major sources of protein and other nutrients for a large proportion of the world's population. They are also used to a significant extent in animal feeds. This book, written by authors from Europe, the USA and Canada, provides an overview of the chemistry, nutritive value, hygiene and preservation of fish and its products. Thus there are chapters on the composition and nutritive value of fish proteins and other nitrogenous compounds, of fish and shellfish lipids and of fish vitamins and minerals. These are followed by chapters on quality and deterioration, hygienic aspects and contaminants. Cooling and freezing, the most important methods for extending the shelf-life of fish, are then reviewed. Preserved fishery products, including dried, salted, smoked and canned fish are discussed before the final chapter on fish meal and oil, which are shown to be more than just by-products. The book is aimed at advanced students of food science and of human and animal nutrition, as well as professionals such as food inspectors.
The World Encyclopedia of Fish and Shellfish and Other Aquatic Creatures by Derek Hall,Daniel Gilpin,Mary-Jane Beer Book Resume:
The watery habitats of the world are home to a more var ied and concentrated array of animal lif e than an yw her e on dry land. This guide contains an explanation of how cer tain key animal groups ha ve evolved to live and breed within their dif ferent environments. The detailed directory section provides a comprehensive overview to the vast array of mar ine and freshw ter life that inhabit the globe. Each profile features a descriptive identification guide and contains a map to pinpoint distr ibution, plus inf ormation on habitat, size, breeding and mor e. This visual encyclopedia offers an insight into the wonderful world of freshwater and marine creatures
Tom Kitchin's Fish and Shellfish by Tom Kitchin Book Resume:
Tom Kitchin's Fish & Shellfish showcases the brilliant talents of one of the UK and Scotland's favourite chefs. Tom's passion for the best and freshest produce comes to life in these pages, as he celebrates the best fruits of the sea. Recipes take in delights such as grilled lobster, poached langoustines with aioli, crab and pea soup, braised squid risotto and Thai-style oysters, alongside roast turbot with seaweed hollandaise, whole lemon sole with a citrus and basil dressing, Cullen skink and salt cod fritters. There are also some recipes straight from Tom's Edinburgh gastropub, The Scran and Scallie, including their delectable fish pie and special battered fish chips. These are recipes that take you right to the shore-side and the spirit of fish cookery. Beyond the recipes, there are top tips for how best to prepare this beautiful ingredient, and Tom also provides a quick and easy guide to grilling, poaching, frying, curing and roasting fish. With beautiful photography to accompany each recipe, this is guaranteed to become the go-to book for lovers of fish and shellfish.
Conservation of Fish and Shellfish Resources by J. E. Thorpe,Graham A.E. Gall,Jim E. Lannan,Colin E. Nash Book Resume:
Fish and shellfish comprise annually nearly 70-million tons of the world's edible animal protein. However, because of this demand, previously vast stocks have often been exhausted to the point of near extinction. The first book of its kind in the area of freshwater/marine biodiversity, this extensive work reviews the present status of genetic resource management, its needs and constraints, various intervening human factors such as pollution and overfishing, and problems posed by different species and life-styles. This discussion of the conservation of fish and shellfish resources is illustrated by four diverse groups: Atlantic salmon, cupped oysters, common and Chinese carp, and Nile tilapia. These results, produced by the collaboration of nine leading population and production geneticists, aquaculturists, and behavioral and developmental ecologists should become a fundamental resource useful to biologists, scientists and advisors exploring current issues in the fishery sciences. Four page color plate section Database of key organizations for contact purposes Foreword by Dr. Mike Strauss, Am. Assoc. for the Advancement of Science; and Dr. Peter Day, Rutgers University Four in-depth case studies by international experts Editors are major names in marine/freshwater fisheries science Originally sponsored and reviewed by U.S. National Academy of Sciences
Quality of fish from catch to consumer by J.B. Luten,J. OehlenschlÃ¤ger,G. Ã“lafsdÃ³ttir Book Resume:
In this book, for the first time, scientists from various disciplines and all partners in the fishery chain address the important issues of quality labelling, monitoring and traceability of fish. The complexity of the European fishery sector, the attitudes towards quality labelling GMP and the needs for quality information are presented. The progress of implementing traceability (schemes) from catch to consumer is covered. Fishermen give their view on GMP on board of their vessels. New tools for measuring the quality of the catch and the experience with quality grading of the landed fish by QIM are described. Attention is paid to recent developments of E-commerce of fish via the auctions. The possibilities of combining various instrumental methods for measuring fish quality are highlighted. A range of contributions on labelling systems, industrial standards, awards and certification procedures for the quality of fish are included. An overview on consumer research on fish in Europe is presented. In addition papers are covering consumer's responses to fresh fish, the evaluation of a promotion campaign for seafood consumption and consumer's opinions towards farmed fish, health and food safety. The implications of quality labels for the consumers and the influence on their buying decision process are addressed. Two papers discussing labelling, price and packaging as value indicators and the product differentiation for shellfish complete the book.
The Book of Fish & Shellfish by Hilaire Walden Book Resume:
Whether it's elegantly dished for special occasions or quick family dinners, this new addition to the popular Book of . . . series will give useful advice on buying, storing, and general guidelines for cooking--plus irresistible recipes--for a wide range of fish and shellfish dishes. Illustrated with step-by-step photos showing cooking techniques.
Breeding and Seed Production of Fin Fish and Shell Fish by P. C. Thomas Book Resume:
This treatise gives an up-to-date comprehensive account of the seed production technology of major species of fin fish and shell fish utilized for commercial aquaculture. Though copious illustrations in the text provides an orientation towards the students reader, the book shall be a valuable reference material not only for students but also for teachers, scientists, extension workers and planners. This book is perhaps the first of its kind as no single text book deals with such wide ranging species and technologies on the subject-the break through that has revolutionised aquacultural practices in the world. Hence this text book shall be a must for all those concerned with aquaculture particularly with reproduction and seed production of fishes. Contents Chapter 1: Reproduction in Fishes; Introduction, Sexuality in fishes, Sexual dimorphism, Reproductive cycle, Reproductive strategies, Fecundity and spawning, Courtship and mating, Style of reproduction, Hormonal/neurohormonal control of reproduction, Endocrine and neuroendocrine system in crustaceans, Eggs and larvae in fishes, Chapter 2: Seed Production of Major Carps; Introduction, Indian Major Carps, Reproductive biology of Indian major carps, Embryonic development, hatching and larval development, Seed collection from natural spawning grounds, Bundh breeding, Artificial propagation technique, Brood husbandry, Hypophysation technique, Assessment of egg quantity and fertilization rate, Incubation of eggs, Larval care and nursery rearing, Chinese Major Carps, Introduction, Reproductive biology, Artificial propagation, Breeding of Common Carp, Introduction, Reproductive biology, Seminatural breeding, Stripping technique and artificial fertilization, Breeding in ecohatchery, Advances in Carp Breeding, Introduction, (A) Multiple breeding of Indian major carps, (B) Cryopreservation of carp milt, (C) Synthetic compounds in induced breeding, Design and Construction of Model Carp Hatchery, Introduction, Site selection, Estimation of brood fish requirement, Calculation of area required for brood fish rearing tank, Calculation of dimensions of incubation pool, Calculation of area required for nursery tank, Estimation of water requirement, Packing and marketing unit, Construction and operation: some important hints; Chapter 3: Seed Production Technology of Freshwater Cat Fishes; Channel cat fish (Ictalurus punctatus) Introduction, Reproductive biology, Brood stock raising and brood fish care, Egg collection, fertilization, incubation, larval care, Magur (Clarias batrachus), Introduction, Reproductive biology; Hatchery technology, Larval rearing, Advanced fry rearing, Stining cat fish (Heteropneustes fossilis), Introduction, Reproductive biology; Brood stock maintenance, Induced breeding, Fry rearing; Chapter 4: Tilapia; Introduction, Oreochromis niloticus (Nile tilapia), O. mossambicus (Java tilapia), O. aureus, O. spilurus niger, O. urolepis hornorum, O. macrochir, Sarotherodon galileus, S. melanotheron, T. rendalli, T. zilli, Environmental factors affecting reproduction, Production of fry for stocking, Seed production system in tilapia, Larval care, Production of all male/monosex seed, Introduction to polyploidy; Chapter 5: Seed Production of Brackish Water/Marine Fish; Grey Mullets (Mugil cephalus), Introduction Reproductive biology, Artificial propagation, Larval rearing, Milk Fish (Chanos chanos), Introduction, Reproductive biology, Brood stock maintenance, Brood fish conditioning, Spawning, Incubation of eggs and hatching, Larval development and larval care, Sea Bass (Lates calcarifer), Introduction, Reproductive biology, Brood stock maintenance, Spawning, fertilization, incubation and hatching, Larval rearing, Grouper (Epinephelus sp.), Introduction, Reproductive biology, Natural spawning in captivity, Induced spawning, Incubation hatching and larval rearing; Chapter 6: Seed Production Technology of Cold Water Fishes; Trouts, Introduction, Reproductive biology, Brood husbandry, Egg taking and milk collection, Artificial fertilization, Incubation of fertilized eggs, Rearing unit for raising fingerlings, Mahseer, Introduction, Reproductive biology, Hatchery technology, Larval care, Chapter 7: Breeding and Seed Production of Ornamental Fishes; Introduction, Oviparous ornamental fishes laying eggs unattended, Oviparous ornamental fishes-eggs guarded by parents but the developing eggs are not in direct contact with the body of the parent, Oviparous ornamental fishes that carry their eggs (egg carriers) Live bearers, Chapter 8: Breeding and Seed Production of Shell Fishes; Tiger Prawn, Introduction, Reproductive biology, Hatchery technology, Brood stock maintenance, Spawning unit, Hatching and harvesting of nauplii, Larval rearing, Larval diseases and their management, Freshwater Prawn (Macrobrachium rosenbergii), Introduction, Reproductive biology, Maintenance of brood stock, Incubation and hatching, Larval rearing, Mud Crab, Introduction, Reproductive biology, Larval development, Brood stock raising, Incubation and hatching, Larval care, Chapter 9: Breeding and Seed Production of Shell Fishes Other than Crustacenas (Molluscans and Holothurians); Introduction, Pearl Oyster, Introduction, Reproductive biology and life cycle, Brood stock development, Induced spawning, Larval rearing, Mussels, Introduction, Reproductive biology, Larval development, Spat collection from natural spawning ground, Brood stock rearing, Induced spawning, Larval rearing, Clams, Introduction, Reproductive biology, Induced spawning, Larval rearing, Sea Cucumber, Introduction, Reproductive and life cycle, Brood stock maintenance, Spawning and hatching, Larval rearing, Chapter 10: Genetic Upgradation of Fish Seed; Introduction, Hybridization in fishes, Cytogenetical studies, Chromosome/genome manipulations, Sex determinations and manipulation, genetransfer and transgenesis, Selected breeding, Chromosome number, Chapter 11: Culture of Live Feed Organisms for Larviculture; Introduction, Culture of Microalgae, Introduction, Isolation of pure algal strains from water, Preparation of culture media, Growth pattern of algae, Maintenance of stock culture, Flask culture, Mass culture, Harvest and feeding, Infrastructure and sterilization for algal culture, Culture of Rotifers, Introduction, Biology of rotifers, Culture system of rotifers, Culture of Daphnia, Biology, Culture technique, Culture of Artemia, Biology of artemia, Hatching of cysts, Decapsulation of cysts, Bioencapsulation of artemia or artemia enrichment, Chapter 12: Cryopreservation of Fish Gametes; Introduction, Milt composition and sperm quality of teleosts, Principles of cryopreservation, Cryopreservation protocol, Advantages of cryopreservation, Cryopreservation of invertebrate larvae.