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SEAFOOD Ecolabelling Principles and Practice Edited by Trevor Ward and Bruce Phillips In recent years there have been some major developments and a greatly increased recognition of the importance of more sustainable and environmentally-friendly fishing and fish-farming methods. Various types of seafood eco-endorsements have been introduced, and these initiatives have now blossomed into an extensive range of types of product endorsement labels and systems. This volume comprehensively reviews the current eco-endorsement systems for seafood products, described in four main sections with contributions by leading experts from around the globe: • A full description of the background and history of ecolabels, ratings, guides and choice systems • Seafood evaluation and certification, including issues of quality, costs and benefits • Highly significant case studies in the use of ecolabels, including details of programs undertaken with species such as Pollock, Baja Red Spiny Lobster, and Patagonian Toothfish • The future of sustainable seafood Seafood Ecolabelling is an essential purchase for all those involved in fisheries and aquaculture management and product certification and ecolabelling throughout the world. Professionals including fishery scientists and managers, fish farm managers, marine biologists, environmental biologists, conservation biologists, ecologists, natural resource managers, civil society and sustainability governance practitioners, and resource and environmental economists will find this book to be extremely valuable. Professionals involved in the seafood trade, including those in production, packaging, reselling and seafood product labelling, will find a great deal of commercial interest within this book. Libraries in all universities and research establishments where biological sciences, food science and fisheries are studied and taught should have copies of this important book on their shelves. Also available from Wiley-Blackwell Eco-labelling in Fisheries Edited by B. Phillips et al. 9780632064229 Environmental Best Practices for Aquaculture Edited by C. Tucker & J. Hargreaves 9780813820279 Advances in Fisheries Science Edited by A. Payne et al. 9781405170833 Fisheries Management and Ecology Journal published bi-monthly Print 0969-997X, Online 1385-2400

In the spring of 2007, National Geographic warned, «The oceans are in deep blue trouble. From the northernmost reaches of the Greenland Sea to the swirl of the Antarctic Circle, we are gutting our seas of fish.» There were legitimate grounds for concern. After increasing more than fourfold between 1950 and 1994, the global wild fish catch reached a plateau and stagnated despite exponential growth in the fishing industry. As numerous scientific reports showed, many fish stocks around the world collapsed, creating a genuine global overfishing crisis. Making Seafood Sustainable analyzes the ramifications of overfishing for the United States by investigating how fishers, seafood processors, retailers, government officials, and others have worked together to respond to the crisis. Historian Mansel G. Blackford examines how these players took steps to make fishing in some American waters, especially in Alaskan waters, sustainable. Critical to these efforts, Blackford argues, has been government and industry collaboration in formulating and enforcing regulations. What can be learned from these successful experiences? Are they applicable elsewhere? What are the drawbacks? Making Seafood Sustainable addresses these questions and suggests that sustainable seafood management can be made to work. The economic and social costs incurred in achieving sustainable resource usage are significant, but there are ways to mitigate them. More broadly, this study illustrates ways to manage commonly held natural resources around the world—land, water, oil, and so on—in sustainable ways.

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Seafood Greats for information and inspiration. <p> Everything is in here, from the proverbial soup to nuts: Achiote Chilean Sea Bass With Papaya Salsa, Asian Broiled Fish, Baked Lobster Savannah, Big Mussels With Garlic And Vermouth, Tuna Casserole, Tuna Steeped In Red Wine With Wilted Arugula, West Indian Shrimp, Yoshe Nobe …and much much more! <p> This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan! <p> Seafood Greats is packed with more information than you could imagine. 100 delicious dishes covering everything, each employing ingredients that should be simple to find and include Seafood. This cookbook offers great value and would make a fabulous gift. <p> This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. <p> The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. <p> Yummy!!

To retain the good quality of your chosen meat, you need to properly prepare it step-by-step. This guide provides essential culinary techniques that preserve the freshness of your meat, poultry and seafood to achieve optimum taste. Listed are guidelines on cooking techniques like dry-heat and moist-heat cooking. Never again waste your money on good meat only to end up eating it badly prepared and cooked. Secure a copy today!

Seafood is one of the most eaten types of food in Asia. Featuring over 40 mouth watering recipes, Delicious Asian Seafood Recipes is sure to be a hit in your kitchen. This cookbook contains easy step-by-step instructions for all of your favorite seafood dishes from Asia. Inside are recipes to prepare various fish, prawns, squid, and shellfish. Recipes include:Sweet and sour whole fishBarbecued sambal stingrayPrawn spring rollsChili crabPrawn wonton soupBlack pepper crabSambal squidOtak-OtakAnd many more! Also included in this book are unit conversion tables, dual unit measurements, an overview of basic Asian ingredients, how-to guides to buying and cleaning fresh seafood, and over 30 detailed photos. Each recipe includes cook time, prep time, and serving sizes. Enjoy!