Adapted from a widely used self-study course, covers the entire industry of seafood from pulling a critter out of the water to serving a meal. For marine and freshwater finfish and shellfish, discusses such topics as retail merchandising, plant cleaning and sanitation, transport, and product packaging and preparation. Also considers such issues as aquaculture, waste treatment, and government regulation. The coverage is limited to the US industry. Annotation c. Book News, Inc., Portland, OR (booknews.com)
