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

ByBob Oros

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 frozen,

Details

Publication Date
Sep 9, 2017
Language
English
ISBN
9781387220441
Category
Cookbooks
Copyright
All Rights Reserved - Standard Copyright License
Contributors
By (author): Bob Oros

Specifications

Format
EPUB

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