Fishy-fleshed
Fishy-fleshed

Author: Carlton Mellick

Publisher:

Published: 2004

Total Pages: 268

ISBN-13:

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Fishy-fleshed is an illustrated collection of thought-logs from a child-like man living in the cartoonish future world of Ocean City, so technologically advanced that everyone possesses the ability to walk on water, cure diseases, clone food, and raise the dead . . . an entire civilization of Messiahs. When a team of researchers travel back in time to the days of the Real Messiah, they discover the past is a lot different than they imagined. It is an illogical flatland lacking in dimension and color, a sick-scape of crispy squid people wandering the desert for no apparent reason. Part science-fiction parody, part nightmarish absurdism, Fishy-fleshed is likely to leave a green-gray taste in your mouth. This volume includes both the English translation and the original Ywellish language text.

Fish
Fish

Author: Sophie Grigson

Publisher: Headline Home

Published: 2022-08-18

Total Pages: 513

ISBN-13: 1472299655

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'Initially I was surprised by just how little time it takes to cook fish. Sometimes seconds will do, and you seldom need to spend more than a few minutes when cooking a fillet of fish. Yes, precision is vital to avoid overcooking, but quite honestly there is no great mystery to it.' Originally published in 1998 and shortlisted for the Best Food Book in the 1999 Glenfiddich Food and Drink Awards, FISH has now been fully updated by Sophie Grigson. In FISH, Sophie creates accessible modern-day recipes for both the novice and the experienced cook. From Halibut with Welsh Rarebit Crust and Maryland Crabcakes, to Greek Octopus and Red Wine Stew and Lobster Thermidor, there are recipes for all tastes - plus helpful tips on buying, storing and preparing fish from William Black. This is the only book you will ever need on fish and fish cookery.

The Seafood Industry
The Seafood Industry

Author: George J. Flick

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 460

ISBN-13: 146152041X

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Although there are excellent books on specific aspects of the seafood industry, few, if any, offer both the breadth and depth of information that the editors and authors of The Seafood Industry provide here. The Seafood Industry is designed to cover the spectrum of seafood topics, taking the products from the water to the dinner plate and every stop in between. Information and insights into commercially important species of finfish and shell and their handling and processing are furnished. Chapters are included on fish such wide-ranging topics as retail merchandising of seafood, plant cleaning and sanitation, transportation, and product packaging. Emerging issues and interests, such as aquaculture, waste treatment, and government regulations, also are covered. The information is written so that the processor, wholesale buyer, retailer, or consumer can understand it and put it to practical application. Yet the student and the scientist can find much valuable information within the various chapters. The material included here has proven its practicality, as it is adapted from a self-study course that has been used by hundreds of people in roughly forty states and fifteen foreign countries. The editors and authors have made every effort to furnish the most up-to-date information and technologies available. However, as with any dynamic industry, change is constant. Fishery stocks ebb and flow; consumption patterns shift; new technologies are devised and implemented; and government rules and regulations are rewritten and enacted.

Fish, the Basics
Fish, the Basics

Author: Shirley King

Publisher: Houghton Mifflin Harcourt

Published: 1999-09

Total Pages: 388

ISBN-13: 9780618002030

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Fish: The Basics has received praise from all quarters for its breadth, clarity, and for the flexibility it gives the seafood cook. Every one of the more than 100 recipes suggests as many as a dozen choices of fish and shellfish that work equally well, with precise cooking times for each. The second part of the book contains more than 200 illustrated profiles of fish and shellfish, including many of the lesser-known varieties that are increasingly common in the marketplace, with a list of recipes that are appropriate for each one. Dozens of step-by-step illustrations of technique in Fish: The Basics ensure that the seafood cook, whether beginner or expert, will never be caught short and forced to choose something less than fresh.

Miami Spice
Miami Spice

Author: Steven Raichlen

Publisher: Workman Publishing

Published: 1993-01-11

Total Pages: 361

ISBN-13: 1563053462

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The new star of the culinary galaxy is South Florida, declares The New York Times. And no wonder. Out of America's tropical melting pot comes an inventive cuisine bursting with flavor--and now Steven Raichlen, an award-winning food writer, shares the best of it in Miami Spice. With 200 recipes and firsthand reports from around the state, Miami Spice captures the irresistible convergence of Latin, Caribbean, and Cuban influences with Florida's cornucopia of stone crabs, snapper, plantains, star fruit, and other exotic native ingredients (most of which can be found today in supermarkets around the country). Main selection of the Book-of-the-Month Club's HomeStyle Books. Winner of a 1993 IACP/Julia Child Cookbook Award.

Fish As Food V1
Fish As Food V1

Author: Georg Borgstrom

Publisher: Elsevier

Published: 2012-12-02

Total Pages: 742

ISBN-13: 032314280X

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Fish as Food, Volume I: Production, Biochemistry, and Microbiology discusses progress in the field of fish research. This volume is composed of 17 chapters that cover the biology, biochemistry, world production, cultivation, nutritional composition, and microbiology of fish. The introductory chapters present some examples of the biological basis for the relationships between yield in fishery and economics. The book goes on discussing fish cultivation in Europe, Japan, and South East Asia and the factors to consider in various cultivation methods. The subsequent chapters are devoted to the nutritional value of fish, including its lipid, mineral, water, fatty acid, and protein content. A chapter considers the oxidation properties and rancidity of fish. The book also covers some problems related to fishery business, such as the production of histamine, the occurrence of non-protein nitrogenous compounds, and the rigor mortis. The concluding chapters focus on microbiological aspects of fish production. Discussions on the microbial spoilage of marine fish, crustaceans, and mollusks; the microbiology of shellfish deterioration; and the use of chemical preservatives to control microbiological fish deterioration are also included. The book is an invaluable source primarily to food scientists and also to a wide range of research workers, including biologists, chemists, bacteriologists, parasitologists, oceanographers, nutritionists, and technologists.

Mrs. Rorer's Diet for the Sick
Mrs. Rorer's Diet for the Sick

Author: Sarah Tyson Rorer

Publisher: Applewood Books

Published: 2008

Total Pages: 562

ISBN-13: 1429010924

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This 1914 work by famed cooking teacher Sarah Rorer is a comprehensive source of information and recipes for using diet to treat and prevent diseases and preserve health.