FISH PROCESSING

preparation of seafood and freshwater fish for human consumption. The word fish is commonly used to describe all forms of edible finfish, mollusks (e.g., clams and oysters), and crustaceans (e.g., crabs and lobsters) that inhabit an aquatic environment. Fish from the marine and freshwater bodies of the world have been a major source of food for humankind since before recorded history. Harvesting wild fish from fresh and marine waters and raising cultured fish in ponds were practices of ancient Egyptians, Greeks, and other Mediterranean peoples. Rudimentary processing techniques such as sun-drying, salting, and smoking were used by these ancient groups to stabilize the fish supply. Modern methods of processing and preservation have encouraged the consumption of many species of fish that are popular throughout the world. Additional reading R. MacRae, R.K. Robinson, and M.J. Sadler (eds.), Encyclopaedia of Food Science, Food Technology, and Nutrition, 8 vol. (1993); and Y.H. Hui (ed.), Encyclopedia of Food Science and Technology, 4 vol. (1992), are general works that cover all aspects of the science of food. P. Fellows, Food Processing Technology: Principles and Practices (1988), is an introductory text. R. Paul SinghGeorge M. Pigott and Barbee W. Tucker, Seafood: The Effects of Technology on Nutrition (1990), aimed at a general audience, discusses the effects that handling and processing methods may have on the nutritional value of seafood. E. Graham Bligh (ed.), Seafood Science and Technology (1992), written for the professional, covers the basic principles of seafood chemistry, microbiology, and technology. Two articles by George M. Pigott, Flavors and Acceptance of Formulated Seafood Products, Food Reviews International, 6(4):661680 (1990), and Who Is the 21st Century Consumer? INFOFISH International, 1:1220 (JanuaryFebruary 1994), are also useful. George M. Pigott