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Salmon, Sockeye
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Product Information
Seafood is Good for You
Eco Smart Sourcing
Aquaculture - Farming for the Future
How Seafood is Harvested
Safety - Quality Guide
Sushi Terminology
Rules for Safe Seafood
Seafood Handler's Thermometer
Seasonal Calendar
Gross Weight Fillet Explained
Chalky Halibut Explained
Product Forms
Fin Fish (click below)
Whole Fish: The Key to Quality
H&G (Headed & Gutted): An Economical Option
Loin: The Prime Cut
Fillet: Mainstay of the Case and Menu
Steak: The Meat Eater’s Alternative
Crab (click below)
Alaska, Pacific Northwest Crab
Bluecrab & Crab Grades
Shrimp: An Option for Every Application
Smoked: Enhanced Flavor and Shelf Life
Frozen Seafood: Freshness Redefined
How Seafood Is Frozen
How Seafood Is Thawed
The Lexicon of Freezing
Frozen Seafood Packs
Information brought to you in part from the Seafood Handbook: The Comprehensive Guide to Sourcing, Buying, and Preparation.
Copyright © 2010 by Diversified Business Communications. All rights reserved.
Used By arrangement with John Wiley & Sons, Inc.
