Fish As Food V3

Contributors to Volume IIIPrefaceContents of Volumes I, II, and IV1. Drying and Dehydration I. Introduction II. Theoretical Aspects of Fish Drying III. Practical Aspects of Fish Drying IV. Appraisal of Dehydration as a Process List of Symbols References2. Smoking I. Introduction II. Theoretical Aspects III. Practical Aspects References3. Salting of Herring I. Introduction II. Methods of Salting Fish III. Characteristic Features of Salting IV. Technological Aspects References4. Salted Cod I. Introduction II. Salt and Its Impurities III. Processing of Salted Cod IV. Chemical Features V. Spoilage VI. Drying of Salted Fish References5 . Marinades I. Characterization and Concepts II. Individual Products III. Manufacturing Procedures IV. Keeping Properties V. Chemical Processes VI. Microbiological Processes VII. Improved Shelf-Life; Preservatives References6. Scandinavian Anchovies and Herring Tidbits I. Introduction II. Anchovy III. Tidbits ("Gaffelbitar") IV. Biochemistry of Maturing V. Fermented Herring (Surströmming) VI. Overripeness and Fermentation VII. Discolorations VIII. Nutritive Aspects References7 . The Processing of the Anchovy: Engraulis encrasicholus Linnaeus I. Gastronomic Characteristics and Types of Products II. Salting III. Curing IV. Packing V. Warehousing VI. Regulations8. Fermented and Dried Seafood Products in Southeast Asia I. Introduction II. Fish Sauces III. Fish Pastes IV. Salted Fish Not (or Partially) Dried V. Miscellaneous VI. Summary and Conclusions References9. Whale Products as Food I. Introduction II. Catch Restrictions III. Anatomy of the Whale; Weights of Various Parts of Carcass IV. Processing of Whale Carcass V. Freezing and Salting VI. Whale Meat and Other Products; Use as Food VII. Whale Oil VIII. Research on Whale Meat IX. Conclusion References10. Fish Sausage Manufacturing I. Introduction II. Chemical Aspects III. Raw Materials IV. Preparation and Processing V. Recipes VI. Shelf-Life and Bacteriological Problems VII. Quality Control VIII. Chemical Composition References11. Fish Solubles I. Origin and Significance II. Composition of Raw Material and Methods of Manufacture III. Quality of Condensed Fish Solubles IV. Storage and Transportation V. Specifications of Identity and Quality References12. The Regional Development of Fisheries and Fish Processing I. General Survey II. Northeast Atlantic—Europe III. Baltic IV. Soviet Fisheries V. Mediterranean VI. Black Sea and Caspian Fisheries VII. Northwest Atlantic VIII. Caribbean and Gulf of Mexico IX. Middle Atlantic X. Internal Africa XI. Southeast Atlantic XII. Southwest Atlantic XIII. Southeast Pacific XIV. Middle America XV. Northeast Pacific XVI. Northwest Pacific XVII. Southeast Asia XVIII. Oceania XIX. Indian Ocean XX. Red Sea XXI. Southeast Africa References13. Fish Meal: Manufacture, Properties, and Utilization I. Introduction II. Preservation of Raw Material III. Principles of Manufacture IV. Manufacturing Methods V. Fish Meal Production: Statistics VI. Properties of Fish Meal VII. Utilization of Fish Meal ReferencesList of Common Food FishesSubject Index