Seafood

Discover the intricate relationship between technology, commercial practices, and the nutritive value of aquatic life in "Seafood" by George M. Pigott, published by Taylor & Francis Ltd. This comprehensive guide, spanning 384 pages, delves into the world of fish, molluscs, crustacea, and freshwater plants, providing an in-depth analysis of how cultivation impacts their quality and value.

Organized methodically, "Seafood" takes you through the entire journey of these marine delicacies—from their growth and harvest to transportation, storage, processing, and packaging. Whether you're a culinary enthusiast, a seafood professional, or simply curious about the science behind your favorite dishes, this book is a valuable resource. Dive into the depths of seafood production and understand the factors that influence the taste, safety, and nutritional aspects of what ends up on your plate. Don't miss out on the insights offered in this essential read from 2019.