Curing of Fishery Products
Title | Curing of Fishery Products PDF eBook |
Author | Norman D. Jarvis |
Publisher | |
Pages | 278 |
Release | 1950 |
Genre | Dried fish |
ISBN |
Fish curing comprises all methods of preservation except refrigeration and canning and includes (1) drying, smoking, salting and pickling of fish, (2) various combinations of these methods, and (3) miscellaneouos methods such as the use of vinegar and fermentation processes or ripening.
Seafood Processing
Title | Seafood Processing PDF eBook |
Author | Ioannis S. Boziaris |
Publisher | John Wiley & Sons |
Pages | 516 |
Release | 2014-02-03 |
Genre | Technology & Engineering |
ISBN | 1118346211 |
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.
Curing And Smoking Fish
Title | Curing And Smoking Fish PDF eBook |
Author | Stanley Marianski |
Publisher | Bookmagic LLC |
Pages | 190 |
Release | 2014-06-17 |
Genre | Cooking |
ISBN | 0990458601 |
Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don’t want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.
Fisheries Technologies for Developing Countries
Title | Fisheries Technologies for Developing Countries PDF eBook |
Author | National Research Council |
Publisher | National Academies Press |
Pages | 177 |
Release | 1988-02-01 |
Genre | Technology & Engineering |
ISBN | 0309037883 |
In developing countries, traditional fishermen are important food contributors, yet technological information and development assistance to third-world nations often focuses on agriculture and industrial fishing, without addressing the needs of independent, small-scale fishermen. This book explores technological considerations of small-scale, primitive fishing technologies, and describes innovative, relatively inexpensive methods and tools that have already been successfully applied in developing countries. It offers practical information about all aspects of small-scale fishing, including boat design and construction, fishing methods and gear, artificial reef construction and fish aggregating devices, techniques for coastal mariculture, and simple methods for processing and preserving fish once they are caught. Fisheries Technologies for Developing Countries is illustrated throughout with photographs of the devices and construction methods described in the text.
Fish and Fishery Products
Title | Fish and Fishery Products PDF eBook |
Author | Barry Leonard |
Publisher | DIANE Publishing |
Pages | 476 |
Release | 2011-08 |
Genre | Technology & Engineering |
ISBN | 143798746X |
This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.
Fish Curing and Processing
Title | Fish Curing and Processing PDF eBook |
Author | Vikentiĭ Petrovich Zaĭtsev |
Publisher | |
Pages | 0 |
Release | 1969 |
Genre | Fishery products |
ISBN |
Fish Drying and Smoking
Title | Fish Drying and Smoking PDF eBook |
Author | Peter E. Doe |
Publisher | CRC Press |
Pages | 272 |
Release | 1998-06-15 |
Genre | Technology & Engineering |
ISBN | 9781566766685 |
This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.