The book will tell the history and story of Down East Maine lobster fishing. Author Christina Lemieux's family has been lobster fishermen for four generations, and the book draws from their personal recollections and documentation. It will then bring to life the experience of Down East Maine lobster fishing and living in a lobster fishing community. The book details how one goes about catching lobster, the seasons of lobster fishing and the perils of such a physically grueling job. It also talks about "lobster culture" some of the unique pastimes of lobster fishermen, such as the sport of Maine lobster boat racing. Finally, the book will give a brief overview of how to properly cook Maine lobster and provide some of the area's favorite lobster recipes.

Fish Nutrition, Fourth Edition is an up-to-date, authoritative presentation of all key elements of the nutrition of fish and crustaceans. As aquaculture is rapidly expanding, more than 200 herbivorous and carnivorous species occupy a diverse range of ecological niches, and have therefore evolved to utilize a wide array of food sources. This new edition highlights these differences and covers the complexity and challenges associated with fish nutrition, addressing nutrient requirements to produce high-quality, healthful and sustainable resources, the essential nutrients for fish species, including proteins and amino acids, vitamins, minerals and essential fatty acids, a feed quality assessment, and fish pathology. Led by a team of international experts, this edition provides readers with new information on the use of high-throughput technologies in fish nutrition research, the role of feeds on the community structure of the microbiome, and advances in essential nutrient requirements.

Sustainable Fish Production and Processing is a unique resource that bridges the gap between academia and industry by analyzing new, state-of-the-art fish production, processing and waste management. The book explores general valorization methods, focusing on the extraction of high added-value compounds and their reutilization in different fields of the food and nutraceuticals industry. Sections take a comprehensive approach to understanding the most recent advances in the field, while also analyzing the potentiality and sustainability of already commercialized processes and products. This resource could be utilized as a handbook for anyone dealing with sustainability issues within the fish industry. Emphasis of fish production is given to food security issues, large marine ecosystems, aquaculture genomics, epigenetics and breeding, proteomics for quality and safety in fishery products, post-harvest practices in small scale fisheries, and lifecycle impact of industrial aquaculture systems. Emphasis of fish processing and by-products is given to industrial thawing of fish blocks, sources and functional properties of fish protein hydrolysates, recovery technologies and applications, potential biomedical applications, ready-to-eat products, fish waste for bacterial protease production, fish waste for feeding as well as lipid extraction from fish processing for biofuels.

Aquaculture Pharmacology is a reliable, up-to-date, "all inclusive" reference and guide that provides an understanding of practical drug information for the aquaculture industry. This book covers the sources, chemical properties, and mechanisms of action of drugs, and the biological systems upon which they act. It covers various drug interactions, therapeutic uses of drugs, as well as legal considerations within the industry as a whole. It presents the four main groups of drugs used in fish, crustaceans and molluscs and includes disinfectants, antimicrobial drugs, antiparasitic agents, and anesthetics, and identifies areas where more research is needed to generate more knowledge to support a sustainable aquaculture industry. With the burgeoning international aquaculture expansion and expanding global trade in live aquatic animals and their products this book is useful to bacteriologists, mycologists, aquaculturists, clinical practitioners in aquatic animal health and all those in industry, government or academia who are interested in aquaculture, fisheries and comparative biology.

Fisheries and Aquaculture: The Food Security of the Future takes a multidisciplinary approach in evaluating the fisheries and aquaculture sectors from the scienti?c and practical perspectives of industry professionals. The authors recognize the importance of looking at the industry from a value chain viewpoint, not only for food security but also for a blue economy. The book takes a unique and innovative approach to show how ?sheries and aquaculture can achieve sustainability and how small ?shery communities can become highly successful ?shery and aquaculture communities and contribute to overall industry globalization. This is a practical and useful reference for a wide-ranging audience. It is for those who wish to make systematic e?orts to develop their fisheries or aquaculture sectors, scientists and researchers, anyone in ?sheries management or marine resource management, ?sh farmers, policy makers, leaders and regulators, operations researchers, as well as faculty and students.

Handbook of Food and Feed from Microalgae: Production, Application, Regulation, and Sustainability is a comprehensive resource on all aspects of using microalgae in food and feed. This book covers applied processes, including compounds found in microalgae applicable in food and feed, food products developed with microalgae biomass in the composition, the use of microalgae in animal nutrition, and challenges and recent advances. Written by global leading experts on microalgae, the book's sections discuss the fundamentals of food and feed from microalgae, including its biodiversity, biogeography, genomics, nutritional purposes and compounds found within microalgae like proteins, vitamins and antioxidants. In addition, the book explains the incorporation of microalgae into meat, dairy, beverages and wheat products, as well as in real-world food applications in aquaculture, mollusk, poultry and pet feeding. The last two sections cover challenges and issues such as bioavailability and bio-accessibility and how to address safety, regulatory, market, economics and environment concerns.

The Sounds of Science provides a comprehensive account of a large-scale scientific experiment with globally operating seafood corporations headquartered in North America, Europe, and Asia. It describes how scientists worked to identify these, world’s largest seafood companies, and how their disproportionate powers were mobilized in a coalition of companies called SeaBOS (Seafood Business for Ocean Stewardship), aiming to provide global and science-based industry leadership on ocean stewardship. As invoked by the cover art (Flow, 2020) by world-renowned creative director, Kashiwa Sato, the experiment is creating a small wave of change that sits within a larger wave, supporting and generating larger movements towards improved stewardship of the planet. A new direction for the private sector is emerging, and new priorities are flourishing. The book explores how corporations, guided by science, can be part of the solution to the biosphere challenges. Written in collaboration with international experts on sustainability, ocean ecosystems, fisheries policy, and corporations, this book explores the mechanisms leading to the evolution of cooperation, and the barriers to address in order to engage in collaborative learning, corporate change and novel science. It offers tangible advice to scientists on how to work with the private sector for a better, more sustainable world. The Sounds of Science is an important resource for scientists interested in engaging with the private sector. Corporate leaders and policy makers will find this book useful for understanding, collaborating, and working with the planet to reach global sustainability goals.