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Fish As Food V3 - 1st Edition - ISBN: 9780123955715, 9780323147927

Fish As Food V3

1st Edition

Processing: Part 1

Editor: Georg Borgstrom
eBook ISBN: 9780323147927
Imprint: Academic Press
Published Date: 1st January 1965
Page Count: 504
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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.

Table of Contents

Contributors to Volume III


Contents of Volumes I, II, and IV

1. 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


2. Smoking

I. Introduction

II. Theoretical Aspects

III. Practical Aspects


3. Salting of Herring

I. Introduction

II. Methods of Salting Fish

III. Characteristic Features of Salting

IV. Technological Aspects


4. Salted Cod

I. Introduction

II. Salt and Its Impurities

III. Processing of Salted Cod

IV. Chemical Features

V. Spoilage

VI. Drying of Salted Fish


5 . 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


6. 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


7 . The Processing of the Anchovy: Engraulis encrasicholus Linnaeus

I. Gastronomic Characteristics and Types of Products

II. Salting

III. Curing

IV. Packing

V. Warehousing

VI. Regulations

8. 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


9. 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


10. 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


11. 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


12. 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


13. 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


List of Common Food Fishes

Subject Index


No. of pages:
© Academic Press 1965
1st January 1965
Academic Press
eBook ISBN:

About the Editor

Georg Borgstrom

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