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On food and cooking the science and lore of the kitchen ( PDFDrive ) 352

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Chapter4

FishandShellfish
FisheriesandAquaculture
AdvantagesandDrawbacksofAquaculture
SeafoodandHealth
HealthBenefits
HealthHazards
Life in Water and the Special Nature of
Fish
ThePalenessandTendernessofFishFlesh
TheFlavorofFishandShellfish
TheHealthfulnessofFishOils
ThePerishabilityofFishandShellfish
TheSensitivityandFragilityofFishinthe
Pan
TheUnpredictabilityofFishQuality
TheAnatomyandQualitiesofFish
FishAnatomy
FishMuscleandItsDelicateTexture


FishFlavor
FishColor
TheFishWeEat
The Herring Family: Anchovy, Sardine,
Sprat,Shad
CarpandCatfish
Salmons,Trouts,andRelatives
TheCodFamily
NilePerchandTilapia


Basses
Icefish
TunasandMackerel
Swordfish
Flatfish:Soles,Turbot,Halibuts,Flounders
FromtheWaterstotheKitchen
TheHarvest
TheEffectsofRigorMortisandTime
RecognizingFreshFish
Storing Fresh Fish and Shellfish:
RefrigerationandFreezing
Irradiation
Unheated Preparations of Fish and



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