Fish As Food V2

Fish As Food V2

Author: Georg Borgstrom

Publisher: Elsevier

Published: 2012-12-02

Total Pages: 796

ISBN-13: 0323142508

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Fish as Food, Volume II: Nutrition, Sanitation, and Utilization summarizes the public health aspects of fish, including fish handling and processing. This volume also discusses the global aspects of fish utilization, illustrating the key role of fisheries in many countries and major regions. Comprised of three parts encompassing 19 chapters, the book initially discusses the protein, amino acid, vitamins, and mineral content of fish and fish oil. This volume also explains the effects of fish processing and handling on these nutritional components. The subsequent chapters present studies on the role of fish in human nutrition, focusing on the Japanese diet. The book also covers the utilization of converted fish-processing wastes to fish meal and condensed fish soluble in feeding poultry, livestock, and mink. The second part of the book focuses on food poisoning caused by fish and fishery products. This part deals with the bacterial activity in fish and related products due to water pollution and contamination. Other chapters examine Salmonella problems in the sea and the allergies and other disorders related to fish poisoning. The effect of radioactivity on marine organisms and the uptake and bioaccumulation of radionuclides in marine organisms are also discussed. Lastly, this volume presents the trends and patterns in fish and shellfish utilization. This volume will be of considerable value primarily to fish and food scientists in general and also to public health workers, marine and fresh-water biologists, nutritionists, and sanitary engineers.


Book Synopsis Fish As Food V2 by : Georg Borgstrom

Download or read book Fish As Food V2 written by Georg Borgstrom and published by Elsevier. This book was released on 2012-12-02 with total page 796 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fish as Food, Volume II: Nutrition, Sanitation, and Utilization summarizes the public health aspects of fish, including fish handling and processing. This volume also discusses the global aspects of fish utilization, illustrating the key role of fisheries in many countries and major regions. Comprised of three parts encompassing 19 chapters, the book initially discusses the protein, amino acid, vitamins, and mineral content of fish and fish oil. This volume also explains the effects of fish processing and handling on these nutritional components. The subsequent chapters present studies on the role of fish in human nutrition, focusing on the Japanese diet. The book also covers the utilization of converted fish-processing wastes to fish meal and condensed fish soluble in feeding poultry, livestock, and mink. The second part of the book focuses on food poisoning caused by fish and fishery products. This part deals with the bacterial activity in fish and related products due to water pollution and contamination. Other chapters examine Salmonella problems in the sea and the allergies and other disorders related to fish poisoning. The effect of radioactivity on marine organisms and the uptake and bioaccumulation of radionuclides in marine organisms are also discussed. Lastly, this volume presents the trends and patterns in fish and shellfish utilization. This volume will be of considerable value primarily to fish and food scientists in general and also to public health workers, marine and fresh-water biologists, nutritionists, and sanitary engineers.

Fish as Food, V.2: Nutrition, Sanitation, and Utilization

Fish as Food, V.2: Nutrition, Sanitation, and Utilization

Author: G. Borgstrom

Publisher:

Published: 1962

Total Pages: 0

ISBN-13:

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Book Synopsis Fish as Food, V.2: Nutrition, Sanitation, and Utilization by : G. Borgstrom

Download or read book Fish as Food, V.2: Nutrition, Sanitation, and Utilization written by G. Borgstrom and published by . This book was released on 1962 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Fish as Food

Fish as Food

Author: Georg Borgstrom

Publisher:

Published: 1962

Total Pages: 777

ISBN-13:

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Book Synopsis Fish as Food by : Georg Borgstrom

Download or read book Fish as Food written by Georg Borgstrom and published by . This book was released on 1962 with total page 777 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Fish as Food: Nutrition, sanitation, and utilization

Fish as Food: Nutrition, sanitation, and utilization

Author: Georg Borgstrom

Publisher:

Published: 1961

Total Pages:

ISBN-13:

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Book Synopsis Fish as Food: Nutrition, sanitation, and utilization by : Georg Borgstrom

Download or read book Fish as Food: Nutrition, sanitation, and utilization written by Georg Borgstrom and published by . This book was released on 1961 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Fish As Food V3

Fish As Food V3

Author: Georg Borgstrom

Publisher: Elsevier

Published: 2012-12-02

Total Pages: 504

ISBN-13: 0323147925

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Fish as Food, Volume III: Processing: Part I presents wise fish utilization and efficient processing. This volume is organized into 13 chapters that describe specific processing methods for specific fish product. The first four chapters of the book describe the theoretical and practical aspects, appraisal, and features of fish drying and dehydration, smoking, and salting. Core chapters deal with the production, properties, and shelf-life of some fish products, such as fish marinades, anchovies, dried seafood, whale products, and fish sausage and soluble. A chapter discusses happenings in technical and industrial aspects, focusing on the commercial developments of fisheries and fish processing in individual countries. The concluding chapter discusses the basic principles of fish meal industry, the important industrial methods, and the nutritive value in relation to manufacturing details of fish meal. Food scientists, technologists, researchers, and manufacturers will find this volume invaluable.


Book Synopsis Fish As Food V3 by : Georg Borgstrom

Download or read book Fish As Food V3 written by Georg Borgstrom and published by Elsevier. This book was released on 2012-12-02 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fish as Food, Volume III: Processing: Part I presents wise fish utilization and efficient processing. This volume is organized into 13 chapters that describe specific processing methods for specific fish product. The first four chapters of the book describe the theoretical and practical aspects, appraisal, and features of fish drying and dehydration, smoking, and salting. Core chapters deal with the production, properties, and shelf-life of some fish products, such as fish marinades, anchovies, dried seafood, whale products, and fish sausage and soluble. A chapter discusses happenings in technical and industrial aspects, focusing on the commercial developments of fisheries and fish processing in individual countries. The concluding chapter discusses the basic principles of fish meal industry, the important industrial methods, and the nutritive value in relation to manufacturing details of fish meal. Food scientists, technologists, researchers, and manufacturers will find this volume invaluable.

Fish Nutrition And Its Relevance To Human Health

Fish Nutrition And Its Relevance To Human Health

Author: A. S. Ninawe

Publisher: CRC Press

Published: 2020-11-11

Total Pages: 390

ISBN-13: 1000219712

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The book on Fish Nutrition and Its Relevance to Human Health is an important document in filling the gap of requisite fish nutrition and sustainable aquaculture in different agro-climatic zones and its relevance to human health. The book includes 14 chapters addressing various aspect of nutritional requirement of cultivable finfishes of freshwater, brackish water and marine eco systems including cold water and valley region fisheries. Various aspects on larval and adult feeding with cultivation and intensification of live food organisms including copepods is discussed. Aspects on immunomodulation, role of digestive enzymes and nutraceuticals, probiotics including nutrigenomics have been well documented. Post harvest and value addition aspects have been the important contribution for fish farming and human nutrition value. A topic has been included on water quality management for safe husbandry practices on bio-flock technology and its relevance for sustainable aquaculture farming systems in a book on fish nutrition and its relevance to human health. Note: T&F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.


Book Synopsis Fish Nutrition And Its Relevance To Human Health by : A. S. Ninawe

Download or read book Fish Nutrition And Its Relevance To Human Health written by A. S. Ninawe and published by CRC Press. This book was released on 2020-11-11 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book on Fish Nutrition and Its Relevance to Human Health is an important document in filling the gap of requisite fish nutrition and sustainable aquaculture in different agro-climatic zones and its relevance to human health. The book includes 14 chapters addressing various aspect of nutritional requirement of cultivable finfishes of freshwater, brackish water and marine eco systems including cold water and valley region fisheries. Various aspects on larval and adult feeding with cultivation and intensification of live food organisms including copepods is discussed. Aspects on immunomodulation, role of digestive enzymes and nutraceuticals, probiotics including nutrigenomics have been well documented. Post harvest and value addition aspects have been the important contribution for fish farming and human nutrition value. A topic has been included on water quality management for safe husbandry practices on bio-flock technology and its relevance for sustainable aquaculture farming systems in a book on fish nutrition and its relevance to human health. Note: T&F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

Fishing for Nutrition - Improving the Connection Between Fisheries, the Food System and Public Health

Fishing for Nutrition - Improving the Connection Between Fisheries, the Food System and Public Health

Author: John Zachary Koehn

Publisher:

Published: 2019

Total Pages: 216

ISBN-13:

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Fish and shellfish are rich in micronutrients. As aquaculture production grows and the pathways to sustainably manage our capture fisheries become clear seafood is positioned to play a major role in the fight against malnutrition, which is back on the rise. This PhD research endeavored to improve our understanding of how seafood production can contribute to the food system. Chapter 2 assessed the policy landscape related to the integration national-level fishery and health policies to determine where these policies are most aligned and under what conditions. The analysis evaluated 165 health and 158 fishery national-level policies around the world. Overall, however, results indicated low levels of integration in fishery and health policies, indicating that there is considerable potential for improvement. These results establish a foundational understanding of the status of national policies connecting fisheries to the healthy food system. Chapter 3 and Chapter 4 were part of the same project that evaluated at the regional scale of the US West Coast the current and potential contribution of rebuilding capture fisheries after a history of overfishing to the healthy food,. Chapter 3 used interview methods to learn from positive deviant case studies already achieving success. Chapter 4 utilized a mixed methodology that brought together quantitative and qualitative approaches. Quantitative data was synthesized to identify where affordable, underutilized fish species overlap with high food need communities who have the fishing capacity to access them. Interviews were used to determine challenges and enabling conditions of actors throughout the supply chain. Chapter 5 evaluating of the environmental impacts of nutrient-rich food production that compares diverse capture and aquaculture seafood production to other animal sourced and vegetable food groups by linking and evaluating environmental impact information from life-cycle assessments and nutrition information. Results indicate that some fish and shellfish have environmental impacts at least as low as vegetables when considering their potential to contribute nutrients towards a healthy, sustainable diet. There are 6 supplemental spreadsheets including the raw data used to compute the impact ratios in Chapter 5 submitted alongside this ETD. There is one spreadsheet for each of the 6 impacts: Greenhouse gas emissions (GHG_table.csv), Acidification (Acid_table.csv), Eutrophication (Eutro_table.csv), Fuel use (Fuel_table.csv), Water use (Water_table.csv) and Land use (land_table_csv). Each of these spreadsheets includes the environmental impacts associated with each product and food group along with the daily requirements and nutrient richness index calculated from the daily requirements.


Book Synopsis Fishing for Nutrition - Improving the Connection Between Fisheries, the Food System and Public Health by : John Zachary Koehn

Download or read book Fishing for Nutrition - Improving the Connection Between Fisheries, the Food System and Public Health written by John Zachary Koehn and published by . This book was released on 2019 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fish and shellfish are rich in micronutrients. As aquaculture production grows and the pathways to sustainably manage our capture fisheries become clear seafood is positioned to play a major role in the fight against malnutrition, which is back on the rise. This PhD research endeavored to improve our understanding of how seafood production can contribute to the food system. Chapter 2 assessed the policy landscape related to the integration national-level fishery and health policies to determine where these policies are most aligned and under what conditions. The analysis evaluated 165 health and 158 fishery national-level policies around the world. Overall, however, results indicated low levels of integration in fishery and health policies, indicating that there is considerable potential for improvement. These results establish a foundational understanding of the status of national policies connecting fisheries to the healthy food system. Chapter 3 and Chapter 4 were part of the same project that evaluated at the regional scale of the US West Coast the current and potential contribution of rebuilding capture fisheries after a history of overfishing to the healthy food,. Chapter 3 used interview methods to learn from positive deviant case studies already achieving success. Chapter 4 utilized a mixed methodology that brought together quantitative and qualitative approaches. Quantitative data was synthesized to identify where affordable, underutilized fish species overlap with high food need communities who have the fishing capacity to access them. Interviews were used to determine challenges and enabling conditions of actors throughout the supply chain. Chapter 5 evaluating of the environmental impacts of nutrient-rich food production that compares diverse capture and aquaculture seafood production to other animal sourced and vegetable food groups by linking and evaluating environmental impact information from life-cycle assessments and nutrition information. Results indicate that some fish and shellfish have environmental impacts at least as low as vegetables when considering their potential to contribute nutrients towards a healthy, sustainable diet. There are 6 supplemental spreadsheets including the raw data used to compute the impact ratios in Chapter 5 submitted alongside this ETD. There is one spreadsheet for each of the 6 impacts: Greenhouse gas emissions (GHG_table.csv), Acidification (Acid_table.csv), Eutrophication (Eutro_table.csv), Fuel use (Fuel_table.csv), Water use (Water_table.csv) and Land use (land_table_csv). Each of these spreadsheets includes the environmental impacts associated with each product and food group along with the daily requirements and nutrient richness index calculated from the daily requirements.

Some Aspect on Fish Nutrition

Some Aspect on Fish Nutrition

Author: Juadee Pongmaneerat

Publisher:

Published: 2003

Total Pages: 68

ISBN-13:

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Book Synopsis Some Aspect on Fish Nutrition by : Juadee Pongmaneerat

Download or read book Some Aspect on Fish Nutrition written by Juadee Pongmaneerat and published by . This book was released on 2003 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Fish Nutrition

Fish Nutrition

Author: Ronald W. Hardy

Publisher: Academic Press

Published: 2021-10-19

Total Pages: 924

ISBN-13: 0128231599

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Fish Nutrition, Fourth Edition is an up-to-date, authoritative presentation of all key elements of the nutrition of fish and crustaceans. As aquaculture is rapidly expanding, more than 200 herbivorous and carnivorous species occupy a diverse range of ecological niches, and have therefore evolved to utilize a wide array of food sources. This new edition highlights these differences and covers the complexity and challenges associated with fish nutrition, addressing nutrient requirements to produce high-quality, healthful and sustainable resources, the essential nutrients for fish species, including proteins and amino acids, vitamins, minerals and essential fatty acids, a feed quality assessment, and fish pathology. Led by a team of international experts, this edition provides readers with new information on the use of high-throughput technologies in fish nutrition research, the role of feeds on the community structure of the microbiome, and advances in essential nutrient requirements. Features expansive updates to the previous edition, including a new chapter dedicated to diet analysis and evaluation Addresses the roles of fish nutrition and feeds on sustainability and the environmental impacts of aquaculture Covers basic nutritional biochemistry and applied nutritional topics


Book Synopsis Fish Nutrition by : Ronald W. Hardy

Download or read book Fish Nutrition written by Ronald W. Hardy and published by Academic Press. This book was released on 2021-10-19 with total page 924 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fish Nutrition, Fourth Edition is an up-to-date, authoritative presentation of all key elements of the nutrition of fish and crustaceans. As aquaculture is rapidly expanding, more than 200 herbivorous and carnivorous species occupy a diverse range of ecological niches, and have therefore evolved to utilize a wide array of food sources. This new edition highlights these differences and covers the complexity and challenges associated with fish nutrition, addressing nutrient requirements to produce high-quality, healthful and sustainable resources, the essential nutrients for fish species, including proteins and amino acids, vitamins, minerals and essential fatty acids, a feed quality assessment, and fish pathology. Led by a team of international experts, this edition provides readers with new information on the use of high-throughput technologies in fish nutrition research, the role of feeds on the community structure of the microbiome, and advances in essential nutrient requirements. Features expansive updates to the previous edition, including a new chapter dedicated to diet analysis and evaluation Addresses the roles of fish nutrition and feeds on sustainability and the environmental impacts of aquaculture Covers basic nutritional biochemistry and applied nutritional topics

The Seafood Industry

The Seafood Industry

Author: Roy E. Martin

Publisher: Aspen Publishers

Published: 1990

Total Pages: 472

ISBN-13:

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1 A History of the Seafood Industry.- The Fish-Curing Industry.- Fish Canning.- The Shrimp Fishery.- Canning Oysters, Clams, and Crabs.- The Fish Canning Industry.- The Haddock Fishery.- Early Pacific Fisheries.- The Menhaden Fishery.- The Whaling Industry.- An Overview of Our Heritage.- 2 Harvesting Techniques.- Classification of Harvesting Techniques.- Nets.- Trap and Pot Gear.- Hook-and-Line Fishing.- Shellfish Dredging and Scooping Gear.- Miscellaneous and Experimental Gear.- 3 Groundfish.- The Cod Family.- Hake.- Pollock.- Halibut.- Sablefish.- Other Species.- East Coast Groundfish.- East Coast Fishing Industry: A Historical Perspective.- West Coast Fishing Industry: A Historical Perspective.- 4 Pelagic Fish.- Physical Adaptation.- Musculature.- Methods of Capture.- Preservation.- Nutritional Value.- Labeling.- Quality Factors.- 5 Shellfish-Mollusks.- Natural History.- Feeding.- The Mollusk and Public Health.- Conservation Regulations.- Major Commercial Species.- 6 Shellfish-Crustaceans.- Crabs.- Shrimp.- Lobsters.- 7 Miscellaneous and Underutilized Species.- Need for Exploitation.- Tradition and Consumer Acceptance.- Miscellaneous Underutilized Species.- Development Projects.- 8 Processing Finfish.- Mince.- Surimi.- Surimi Manufacturing Procedures for White-Fleshed Fish.- The Surimi Production Plant.- Surimi Based on Dark-Fleshed Fish.- Batters and Breading.- 9 Processing Mollusks.- Processing for the Live Market.- Processing for the Fresh Market.- Further Processing.- Freezing.- Canning.- Pickled Mollusks.- 10 Processing Crustaceans.- Blue Crab.- Shrimp.- King Crab.- 11 Freshwater Fish.- Current Status.- Other Fisheries.- Markets/Processing.- Composition and Quality.- Selected Species.- 12 Packaging.- Why Package.- Package Selection.- Handling Characteristics of Packaging Materials.- 13 Freezing.- Factors Affecting Frozen Shelf Life.- Storage Temperature.- Packaging.- Thawing.- Temperature Indicators.- 14 Handling of Fresh Fish.- Review of Fish Spoilage.- Temperature Effect.- Bruises and Cuts.- Bacterial Contamination.- Washing and Sanitizing.- 15 Merchandising and Managing a Fresh Seafood Department.- Buying Fresh Seafood.- Display Objectives and Techniques.- Long-Range Planning.- Management Commitment.- Underlying Assumptions.- Profile of a Trade Area.- 16 Nutrition and Preparation.- Major Nutrients.- Trace Minerals.- Vitamins.- Preparation.- Smoking.- Frying.- Poaching.- Steaming.- Microwave Cooking.- 17 Cleaning and Sanitation.- Microbiology and Factors Affecting Microbial Growth.- Principles of a HACCP Program.- Chemistry of Water.- Fundamentals of Cleaning.- Fundamentals of Detergents.- Fundamentals of Sanitation.- Environmental Control in Processing and Packaging.- 18 Aquaculture.- History of Aquaculture.- Types of Aquaculture.- Advantages and Disadvantages of Aquaculture.- Basic Requirements for Aquaculture.- Aquaculture Production.- Culture Systems and Techniques.- Future of Aquaculture.- 19 Waste Treatment and Utilization.- Seafood Wastewater.- Wastewater Guidelines.- Treatment.- Solids Disposal.- Utilization.- Expectations.- 20 Fish Meal and Oil.- Wet Rendering Process.- Production of Fish Meal.- Production of Fish Oil.- Production of Condensed Fish Solubles.- Pollution Control.- Quality Control.- End Uses.- Fish Oil.- 21 Regulations.- Food and Drug Administration.- National Marine Fisheries Service.- Lacey Act.- U.S. Customs.- Other Legislation.- State Regulations.- Interstate Shellfish Sanitation Conference (ISSC).- Federal Trade Commission (FTC).- 22 Smoked, Cured, and Dried Fish.- Economic Importance.- Principles of Smoking, Drying, and Curing.- Smoked Fish Processing.- Spoilage and Contamination of Smoked Fish.- Dried Salted Fish.- Government Regulations.- Quality Control.- 23 Transportation, Distribution, and Warehousing.- Transportation.- Distributors That Take Ownership of Product.- Warehousing.


Book Synopsis The Seafood Industry by : Roy E. Martin

Download or read book The Seafood Industry written by Roy E. Martin and published by Aspen Publishers. This book was released on 1990 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: 1 A History of the Seafood Industry.- The Fish-Curing Industry.- Fish Canning.- The Shrimp Fishery.- Canning Oysters, Clams, and Crabs.- The Fish Canning Industry.- The Haddock Fishery.- Early Pacific Fisheries.- The Menhaden Fishery.- The Whaling Industry.- An Overview of Our Heritage.- 2 Harvesting Techniques.- Classification of Harvesting Techniques.- Nets.- Trap and Pot Gear.- Hook-and-Line Fishing.- Shellfish Dredging and Scooping Gear.- Miscellaneous and Experimental Gear.- 3 Groundfish.- The Cod Family.- Hake.- Pollock.- Halibut.- Sablefish.- Other Species.- East Coast Groundfish.- East Coast Fishing Industry: A Historical Perspective.- West Coast Fishing Industry: A Historical Perspective.- 4 Pelagic Fish.- Physical Adaptation.- Musculature.- Methods of Capture.- Preservation.- Nutritional Value.- Labeling.- Quality Factors.- 5 Shellfish-Mollusks.- Natural History.- Feeding.- The Mollusk and Public Health.- Conservation Regulations.- Major Commercial Species.- 6 Shellfish-Crustaceans.- Crabs.- Shrimp.- Lobsters.- 7 Miscellaneous and Underutilized Species.- Need for Exploitation.- Tradition and Consumer Acceptance.- Miscellaneous Underutilized Species.- Development Projects.- 8 Processing Finfish.- Mince.- Surimi.- Surimi Manufacturing Procedures for White-Fleshed Fish.- The Surimi Production Plant.- Surimi Based on Dark-Fleshed Fish.- Batters and Breading.- 9 Processing Mollusks.- Processing for the Live Market.- Processing for the Fresh Market.- Further Processing.- Freezing.- Canning.- Pickled Mollusks.- 10 Processing Crustaceans.- Blue Crab.- Shrimp.- King Crab.- 11 Freshwater Fish.- Current Status.- Other Fisheries.- Markets/Processing.- Composition and Quality.- Selected Species.- 12 Packaging.- Why Package.- Package Selection.- Handling Characteristics of Packaging Materials.- 13 Freezing.- Factors Affecting Frozen Shelf Life.- Storage Temperature.- Packaging.- Thawing.- Temperature Indicators.- 14 Handling of Fresh Fish.- Review of Fish Spoilage.- Temperature Effect.- Bruises and Cuts.- Bacterial Contamination.- Washing and Sanitizing.- 15 Merchandising and Managing a Fresh Seafood Department.- Buying Fresh Seafood.- Display Objectives and Techniques.- Long-Range Planning.- Management Commitment.- Underlying Assumptions.- Profile of a Trade Area.- 16 Nutrition and Preparation.- Major Nutrients.- Trace Minerals.- Vitamins.- Preparation.- Smoking.- Frying.- Poaching.- Steaming.- Microwave Cooking.- 17 Cleaning and Sanitation.- Microbiology and Factors Affecting Microbial Growth.- Principles of a HACCP Program.- Chemistry of Water.- Fundamentals of Cleaning.- Fundamentals of Detergents.- Fundamentals of Sanitation.- Environmental Control in Processing and Packaging.- 18 Aquaculture.- History of Aquaculture.- Types of Aquaculture.- Advantages and Disadvantages of Aquaculture.- Basic Requirements for Aquaculture.- Aquaculture Production.- Culture Systems and Techniques.- Future of Aquaculture.- 19 Waste Treatment and Utilization.- Seafood Wastewater.- Wastewater Guidelines.- Treatment.- Solids Disposal.- Utilization.- Expectations.- 20 Fish Meal and Oil.- Wet Rendering Process.- Production of Fish Meal.- Production of Fish Oil.- Production of Condensed Fish Solubles.- Pollution Control.- Quality Control.- End Uses.- Fish Oil.- 21 Regulations.- Food and Drug Administration.- National Marine Fisheries Service.- Lacey Act.- U.S. Customs.- Other Legislation.- State Regulations.- Interstate Shellfish Sanitation Conference (ISSC).- Federal Trade Commission (FTC).- 22 Smoked, Cured, and Dried Fish.- Economic Importance.- Principles of Smoking, Drying, and Curing.- Smoked Fish Processing.- Spoilage and Contamination of Smoked Fish.- Dried Salted Fish.- Government Regulations.- Quality Control.- 23 Transportation, Distribution, and Warehousing.- Transportation.- Distributors That Take Ownership of Product.- Warehousing.