The only professional seafood reference book available anywhere, The Seafood Handbook contains over 100 species of finfish and shellfish from around the globe. It offers details on sourcing, cooking, nutrition, product forms and seasonal availability for each species and is formatted to be a quick and easy-to-use reference tool.
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful:
3.0 out of 5 stars
Concise if not exhaustive,
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This review is from: Seafood Handbook (Spiral-bound)
This publication provides a cursory overview of some of America's most popular commercial fish and seafoods. It's easy to read and a good quick reference for chefs and restauranteurs. Readers seeking more than a few paragraphs for each fish should look to a more comprehensive tome such as A.J. McClane's "Encyclopedia of Fish Cookery." The illustrations and charts are colorful yet provide little meaningful information. I recommend it to any novice cooks who seek to expand their knowledge of fish and seafood.
4.0 out of 5 stars
seafood handbook,
This review is from: Seafood Handbook (Spiral-bound)
Great book for novices and professionals alike. It is packed with cooking and buying information for many commonly sold seafood products.
5.0 out of 5 stars
Great product for food professionals,
Amazon Verified Purchase(What's this?)
This review is from: Seafood Handbook (Spiral-bound)
Contains all the information your aspiring fishmonger needs. Also great for chefs. Contains background information about fish species, cooking suggestions, serving suggestions, and other valuable information. If you want to meet new and interesting fish, this book is for you.
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Inside This Book
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First Sentence:
Smart seafood buyers are always thinking one step ahead about where to source all the fish they need to supply their customers tomorrow, next year and 10 years from now. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
other tunas, market name, shrimp species, crab species, white shrimp, scombroid poisoning, frozen fillets, striped mullet, seafood products, pink shrimp, tail meat, white sturgeon, body meat, rock shrimp, snow crab, lean fish, cooked crab Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Fat Calories, Total Fat, Saturated Fat, Delicate Medium, Fresh Whole, New Zealand, Lake Victoria, Value-added Canned, Value-added Breaded, Cholesterol Sodium Protein, New England, Substitutions Other, Bering Sea, North Carolina, Steaks Frozen, North America, Value-added Smoked, Pacific Coast, Southern California, Gulf of Mexico, Long Island, Steaks Fillets, Baja California, Cape Cod New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Smart seafood buyers are always thinking one step ahead about where to source all the fish they need to supply their customers tomorrow, next year and 10 years from now. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
other tunas, market name, shrimp species, crab species, white shrimp, scombroid poisoning, frozen fillets, striped mullet, seafood products, pink shrimp, tail meat, white sturgeon, body meat, rock shrimp, snow crab, lean fish, cooked crab Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Fat Calories, Total Fat, Saturated Fat, Delicate Medium, Fresh Whole, New Zealand, Lake Victoria, Value-added Canned, Value-added Breaded, Cholesterol Sodium Protein, New England, Substitutions Other, Bering Sea, North Carolina, Steaks Frozen, North America, Value-added Smoked, Pacific Coast, Southern California, Gulf of Mexico, Long Island, Steaks Fillets, Baja California, Cape Cod New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 1
book:
1
book
cites this book:
- The Great Sushi & Sashimi cookbook (Great Seafood Series) by Masakazu Hori on page 246
- Purchasing: Selection and Procurement for the Hospitality Industry, 5th Edition by Andrew H. Feinstein on page 125
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