Fish and Shellfish: The Science and Sustainability of Seafood
The biology, safety, and sourcing of the animal equivalent of ripe fruit
Members only · $15 a month
Fish live weightless in a medium far denser than air, and nearly everything about them at the table follows from that: light skeletons, sparse collagen that melts around 120°F, and cold-adapted enzymes that keep working inside the refrigerator. From the collapse of the 'inexhaustible' fisheries and the rise of aquaculture to TMAO chemistry, scombroid poisoning, and the making of katsuobushi.
- Fisheries & Aquaculture
- Seafood & Human Health
- Buoyancy & Muscle Structure
- Flavor & Aroma Chemistry
- Handling, Rigor & Cold Chain
- Cooking & Preservation
- Species & Sourcing
The guides, flashcards, quiz, audio, video and study materials in this module are for members. Membership is $15 a month, plus any sales tax that applies, with a free first week. Cancel online, any time, in one click.