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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.
Copyright © 2010 by Diversified Business Communications. All rights reserved.
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,
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.
Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be
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:
Charlie Trotter for use of the many images from
Charlie Trotter’s Seafood
© 1997
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
10
8
7
6
5
4
3
2
1
9
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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