How to Buy and Sell Seafood: What Every Chef Restaurant Owner and Sales Person Should Know About Seafood

eBook (ePub)
This item has not been rated yet
Price: $1.99
Everything a Restaurant Owner, Chef, Cook, and Food Sales Person Should Know About Buying and selling Seafood. How can you do a pressed weight test on canned tuna? What are the three different grades of shrimp? What does the term scrod refer to? What cost more a catfish shank or regular fillet? What is the difference between a sea and ocean clam? Is flounder a flat fish or a round fish? What has more value a troll or net caught salmon? What is a “25% water added scallop product?” What crab is used for “cocktail claws?” You will learn about: Aquaculture, Parasites, Belly Burn, Clumping, Tri-poly phosphate, Gaping, Glaze, Ratpaking, Mushy Fillets, Shrimp yield test, Pollock and Cod, Sole and Flounder, Tilapia, Thawing frozen fish, Cooking fish fillets, Surimi, Breading test, Hard shell clams, Product substituting, Shatter packed fillet, Shrimp grading, Monkfish, Seafood safety, Black Tiger Shrimp, Langoustines, Depuration, Artificial coloring, PUFI, Twice... More > frozen,< Less
Available in ePub Format

Ratings & Reviews

Log in to review this item
There are no reviews for the current version of this product
There are no reviews for previous versions of this product

Product Details

September 9, 2017
File Format
File Size
1.27 MB

Formats for this Ebook

Required Software Any ePub Reader
Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch... (See More)
# of Devices Unlimited
Flowing Text / Pages Flowing Text
Printable? Yes
Report This Content to Lulu >

Moderation of Questionable Content

Thank you for your interest in helping us moderate questionable content on Lulu. If you need assistance with an order or the publishing process, please contact our support team directly.

How does this content violate the Lulu Membership Agreement?


Listed In

More From Bob Oros