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The New Fresh Seafood Buyer's Guide - A manual for distributors, restaurants and retailers (Paperback, Softcover reprint of the original 1st ed. 1991)
Loot Price: R3,049
Discovery Miles 30 490
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The New Fresh Seafood Buyer's Guide - A manual for distributors, restaurants and retailers (Paperback, Softcover reprint of the original 1st ed. 1991)
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Total price: R3,069
Discovery Miles: 30 690
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This book is a completely new edition of Fresh Seafood-The Commer
cial Buyer's Guide, which was first published in 1984. There have
been many changes in both product and the seafood business in the
intervening years. About 70 percent of the material in this book is
new, a tribute to the rapid pace of change throughout the industry.
The subject of this book is fresh seafood. "Fresh" is defined as
product handled under refrigeration (mechanical or ice) from har
vester to consumer. This excludes frozen product, canned product
and other shelf-stable packaging. Frozen seafoods are covered in
the companion volume, The New Frozen Seafood Handbook. Many prod
ucts are, of course, handled in both refrigerated and frozen forms.
There may be substantial differences, not just in how they are han
dled, but in how they are processed, graded and packed. Frozen sea
foods are often treated and traded as commodities, with standard
descriptions. Marketing and distributing fresh fish and shellfish,
which has to be eaten within days of harvest, is necessarily more
personal and direct. The contest between refrigerated and frozen
seafoods has continued for many years and shows no signs of
resolving. Despite massive im provements in the quality of much
frozen product, consumers and their retail and restaurant suppliers
still tend to believe that "fresh" is bet ter, perhaps simply
because the word "fresh" is naturally appealing."
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