Seafood Industry

Linda Ankenman Granata is a Research Associate at the Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia. George J. Flick, Jr. is University Distinguished Professor at the Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia.Roy E. Martin was formerly Senior Vice President (Science and Technology) at the National Fisheries Institute. He is currently a Seafood Industry Consultant based in Spring Hill, Florida.

• Preface and Acknowledgments xiii Contributors xv1 A History of the Seafood Industry 1Roy E. MartinThe fish curing industry 1Fish canning 2Canning salmon 3The shrimp fishery 3Canning oysters, clams, and crabs 5The fish canning industry 6The haddock fishery 8Early Pacific fisheries 9The menhaden fishery 10The whaling industry 11An overview of our heritage 12Further reading 122 Harvesting Techniques 14George J. Flick, Jr.Classification of harvesting techniques 14Nets 15Trap and gear pot 20Hook-and-line fishing 22Shellfish dredging and scooping gear 24Hand picking 25Fishing optimization 25Miscellaneous and experimental gear 25Acknowledgment 26Further reading 263 Groundfish 27George J. Flick, Jr., and Laura S. DouglasIntroduction 27Historical perspective 28East Coast fishing industry: a historical perspective 28West Coast fishing industry: a historical perspective 30Species 32East Coast 32West Coast 41Acknowledgments 44References 45Webliography 454 Pelagic Fish 48Laura S. DouglasIntroduction 48Species 49Herrings, sardines, and anchovies 49Tunas, bonitos, and billfishes 50Miscellaneous pelagic fishes 52Physical adaptation 53Musculature 54Preservation 54Maine sardines 55Brisling and sild (formerly Norway sardines) 55Portuguese sardines 56Tuna 56Mackerel 56Anchovies, Mediterranean style 57Menhaden 57Nutritional value 57Labeling 58Sardines and sardine-like products 58Anchovies 59Tunas 59Quality factors 59Brisling and sild (Norway sardines) 59Portuguese sardines 59Tunas 60Mackerels 60Anchovies, Mediterranean style 60Acknowledgments 61References 61Webliography 615 Major Cultured Species 63Lori S. MarshImportance of aquaculture 63Production environments and systems 63Pond systems 64Enclosure and cage systems 64Flow-through systems 65Recirculating aquaculture systems 65Common aquacultured species 65Carps 66Oysters 67Clams, cockles, and arkshells 67Shrimps and prawns 68Tilapias 68Salmons and trouts 69Conclusions 70References 70Webliography 706 Shellfish—Mollusks 71Robin Downey, Lori Marsh, and George J. Flick, Jr.Mollusk farms and fisheries 71Natural history 71Feeding 72The mollusk and public health 72Conservation regulations 72West Coast 73Clam culture operations 73Geoduck (giant clam) culture operations 73Mussel culture operations 74Oyster culture operations 74Scallop culture operations 75Abalone 75Atlantic and Gulf Coasts 76Surf clams 76Ocean quahog 77Hard clam 78Soft shell clam 79Scallops 80Oysters 80Blue mussel 81Acknowledgment 81References 81Webliography 827 Shellfish—Crustaceans 83Michael J. OesterlingCrabs 84Blue crab 85King crab 86Cancer crabs 88Shrimp 89Penaeid shrimp 90Pandalid shrimp 91Lobster 92Spiny lobsters 92American lobster 93Further reading 948 Underutilized (Latent) Fishery Species 95Michael Jahncke and Daniel KauffmanHistory of research programs on underutilized (latent) fishery species 95Fishery development foundations 96Saltenstall-Kennedy fishery development funds and sea grant research programs on underutilized (latent) species 97Examples of past and current underutilized (latent) species development efforts 97Dogfish 97Pacific sardine 98Atlantic red crab 99Spin-offs from underutilized (latent) species research 99Nongovernmental organization and consumer pressure for sustainable management 100Future trends 101Acknowledgments 101References 101Webilography 1039 Processing Finfish 105Lori Marsh and George J. Flick, Jr.Filleting 105Mince 106Raw materials and sources 106Separation processes 106Washing 110Mince stabilization 110Mince products 112Conclusions 114Batters and breading 114Mesh 115Browning rate 115Moisture and oil absorption 115Battered and breaded seafoods 115Quality assurance of battered and breaded seafood products 116Acknowledgments 117References 117Webliography 11710 Surimi and Fish Protein Isolate 118Jae W. ParkIntroduction 118Manufacturing of surimi 119Refining 121Freezing, metal detection, and frozen storage 121Factors affecting surimi quality 122Surimi gel preparation and measurement 122Fish protein isolate 123What is fish protein isolate? 123Superior gelling properties of FPI 124Utilization of surimi and fish protein isolate 124References 12611 Waste (By-Product) Utilization 128Lori Marsh and Peter J. BechtelHuman consumption 129Mince 129Roe 130Fish heads 130Pharmaceutical nutraceuticals and other products 130Aquacultural, agricultural, and bulk food uses 131Fish hydrolysates 131Fertilizer and compost 131Nonnutritional uses 132Biodiesel and fuel 132Chitin and chitosan 132Carotenoid pigments 133Leather and gelatin 133References 13312 Processing Mollusks 136George J. Flick, Jr.Processing for the live market 136Processing for the fresh market 137Bivalves 137Gastropods 138Further processing 139Batter and breading operations 139Freezing 139Canning 140Pickled mollusks 142High pressure processing 142Irradiation and electron beam 145Steam tunnel 145Heat shock 147Postharvest processes 147Postharvest processing validation/verification guidance for Vibrio vulnificus and Vibrio parahaemolyticus 148Flavoring agents from processing effluents 148Acknowledgment 149References 149Further reading 14913 Processing Crustaceans 151Lori S. MarshCrabs 151Swimming or blue crabs 151Further processing 153King crab 153Dungeness crab 154Stone crab 154Jonah crab and rock crab 154Lobster 155Shrimp 155Paste shrimp 155Cold-water shrimp 156Warm-water shrimp 156Shrimp processing on board the capture vessel 156Crawfish 158Harvesting crawfish 158Grading 158Cooking 158Packaging 159Other freshwater crawfish products 159Acknowledgment 159References 159Webliography 16014 Freshwater Fish 161Denise Skonberg and Thomas E. RippenCurrent status 161Other fisheries 162Markets/processing 163Composition and quality 163Shelf life 163Red versus white muscle 163Nutrient composition 164Consumer preference 164Off-flavors 165Parasites 165Contaminants 165Selected species 166Whitefish 166Lake whitefish 166Chubs (lake herring) 166Other whitefish 166Yellow perch 167Walleye 167Lake trout 168Smelt 168Catfish 168Other species 169Acknowledgments 170Further reading 170Webliography 17115 Nutrition and Preparation 172Doris T. HicksIntroduction 172Make smart choices from every food group 173Nutrient intake recommendations 173Major nutrients 173Protein 173Fat 174Water 175Minerals 175Trace minerals 177Vitamins 178Water-soluble vitamins 179Nutrition labeling for seafood 180What you need to know about mercury in fish and shellfish 181Allergens 182Buying seafood 182Whole fish 182Fish fillets or steaks 182Shellfish 183Label-dated seafood 183Mail-order seafood 183Handling and storing fresh seafood 183Buying frozen seafood 184Preparation 186Keeping it clean 186Cooking: general rules 186Serving seafood 190Acknowledgment 191Further reading 191Webliography 19216 Species Identification of Seafood 193LeeAnn Applewhite, Rosalee Rasmussen, and Michael MorrisseySignificance of problem 194Types of species substitution 194Background 195Comparison of protein- and DNA-based methods 196DNA-based methods 196DNA extraction 196DNA amplification 197Post-PCR analysis methods 201Single-stranded conformational polymorphism 205General summary of DNA-based methods 207Current regulatory activity 207Current commercial applications 209Online resources 209Challenges and emerging trends 210DNA chips 211Quantitative PCR 211Electrochemical DNA sensors 212Conclusions 212References 212Further reading 218Webliography 21817 Packaging 220Joseph E. MarcyWhy package? 221Containing and protecting the product 221Product protection 221Communication 223Convenience 224Package selection 225Consumer/retail packaging 225Bulk packaging techniques 227Handling characteristics of packaging materials 228Acknowledgment 229References 229Further reading 22918 Freezing 230Donald E. Kramer, Lyn D. Peters, and Edward KolbeFactors affecting frozen shelf life 230Composition 231Condition of the fish 232Season of year 233Rigor mortis 233Freezing rate 234Storage temperature 237Packaging 238Thawing 244Temperature indicators 245Acknowledgment 246References 246Further reading 24719 Handling of Fresh Fish 249Thomas E. Rippen and Denise SkonbergReview of fish spoilage 249Bacteria 249Developing a scombrotoxin (histamine) control plan 250Temperature effect 255Ice advantages and uses 255Ice in retail display cases 257Other cooling systems 257Bruises and cuts 257Bacterial contamination 258Washing and sanitizing 259Further reading 25920 Shellfish—Biological Safety 261George J. Flick, Jr., and Linda Ankenman GranataShrimp 261Shrimp production 262Raw and processed shrimp 263Ice storage of shrimp 264Oysters 264Postprocessing treatments of oysters 268Mussels 269Hepatitis A 269Toxins 270Parasites 271Conclusions 272References 27221 Allergens, Decomposition, and Toxins 278Sherwood HallAllergens 279Decomposition 279Biogenic amines 280Seafood toxins 281Some useful resources 282Shellfish toxins and primary accumulation 282Toxins that can be accumulated from plankton but are of uncertain risk to consumers 284Palytoxins and Ostreopsis toxins 285Pufferfish, intrinsic toxicity, and toxicity of uncertain origin 285Distribution 286Concepts and strategies for managing seafood toxins 286Sampling, sample preparation, and the significance of a sample 289Detection methods for toxicity monitoring 289Elimination 292History 292Summary 293References 293Further reading 29622 Cleaning and Sanitation 297Nina Gritzai ParkinsonCleaning 298Surfaces to be cleaned 298Nonfood-contact surfaces 298Type of soil 298Water properties 299Temperature 299Equipment and resources 300Factors to consider when selecting the cleaning compound 300Sanitizing 301Chemical factors 302Biological factors 303Sanitizers 303Iodine compounds 304Quaternary ammonium compounds 304Acid-anionic surfactants 305Fatty acid sanitizers 305Ozone 305Peroxyacetic acid or peracetic acid solutions 305Writing sanitation standard operating procedures 305Acknowledgments 306Further reading 306Webliography 30723 Implementing the Seafood HACCP Regulation 308Pamela D. TomOverview of the seafood HACCP regulation and principles 308HACCP training 311Internet HACCP resources 312Hazards guide 313Generic HACCP plans and forms 314Encore manual 314Discussion list 315HACCP inspection 315Monitoring sanitation control procedures 316Webliography 31624 Aquaculture 318Brian G. BosworthHistory of aquaculture 318Types of aquaculture 319Advantages and disadvantages of aquaculture 319Basic requirements of aquaculture 320Aquaculture production 321Worldwide 321United States 322Culture systems and techniques 322Catfish 322Salmon and trout 323Carp 324Shrimp 324Crawfish 324Oysters 325Aquatic plants and algae 325Current issues related to aquaculture production 325Future of aquaculture 326Acknowledgment 326References 32625 Waste Treatment 327Gregory D. BoardmanSeafood wastewater 327Pollution parameters 328Wastewater guidelines 330Direct discharge 331Municipal discharge 333Waste treatment 334In-plant controls 334Reuse and recycling 336Segregation of waters 337End-of-pipe treatment 337Residuals management 344Conclusions 345Acknowledgment 346References 346Further reading 34726 Fish Meal and Oil 348Anthony P. BimboIntroduction 348Production of fish meal 353Raw material 353Harvesting 354Unloading 354Cooking 355Pressing 356Drying 356Antioxidant addition 357Storage and shipping 359Production of crude fish oil 359Solids removal 360Oil–water separation 360Polishing or oil purification 360Production of stickwater concentrate 360Evaporation 360Other production methods 361Dry rendering 361Various silage products 361Hydrolyzates 362Pollution control 362Water effluent 363Gaseous effluent 363Markets 364Fish meal 364Crude fish oil 364Global aquaculture market 368References 371Further reading 373Webliography 37327 Regulations 374Roy E. MartinFood and Drug Administration 374Common or usual names 375Imitations 376Poisonous and deleterious substances 378Good manufacturing practices 379Revision of umbrella GMPs 380Emergency permit control 380Labeling 380Nutrient content descriptors 383Other definitions 384“Fresh” 385Health claims 385Ingredient labeling 386Advertising 386Enforcement 386Mandatory seafood inspection 387Imports 389Bioterrorism 390Exports 391Fines 391National Marine Fisheries Service 391Inspections 392Lacey Act 393Penalties 394Questions and answers concerning the Lacey Act 395US Customs 395Bulk containers 395Other legislation 396Magnuson Fishery Conservation and Management Act 396Optimum yield 396Anadromous Fish Conservation Act 398State regulations 400Interstate Shellfish Sanitation Conference 401Federal Trade Commission 401False or misleading 401Substantiation 401Appendix 402NMFS Inspection Services 402Technical Assistance and Sanitary-Inspected Fish Establishment Services 402Packed Under Federal Inspection Service 402Product Grading Service 402Lot Inspection Service 402Further reading 40328 Smoked, Cured, and Dried Fish 404George J. Flick, Jr., and David D. KuhnEconomic importance 405Principles of smoking, drying, and curing 405Smoked fish processing 406Purchasing and receiving 407Raw material storage 407Raw material preparation 408Salting 409Drying fish 413Smoking 415Cooling 419Spoilage and contamination of smoked fish 420Effect of smoking on composition 421Dried salted fish 422Dried fish 422Pickled fish 423Government regulations 423Personnel 423Quality control 425Acknowledgment 425References 425Further reading 42629 Transportation, Distribution, Warehousing, and Food Security 427Roy E. MartinTransportation 427Delivery equipment design and construction 428Preloading controls 428Loading controls 429Unloading controls 429Special concerns: Railcars 430Special concerns: Air shipping 432Fish and seafood acceptance by air carriers 435Factors involved in packaging design 436Transportation from packing house to airport 437Air waybill 437Air waybill requirements for dry ice 437Distributors that take ownership of product 438Organization and programs 438Checkpoints and additional guides 438Warehousing 440Buildings and grounds 440Fixtures and equipment 441Sanitary facilities 441Sanitary operations 442Procedures and controls 443Personnel 444Temperature control and handling practices 445Food security guidelines 447Supervision 448Recall strategy 448Evaluation program 448Personnel 448Facility 450Operations 451Security of water and utilities 452Security of ventilation system (where applicable) 452Mail/packages 453Access to computer systems 453Further reading 453Index 455

“The authors present valuable technical information and insight for the handling and processing of commercially important species of finfish and shellfish while making the complex understandable. For a technical work, it is an enjoyable read. Every seafood technology or marketing student or professional should add this volume to his or her bookshelves.”  (Journal of Aquatic Food Product Technology, 25 December 2013)