Bøger af Ian Dore

This text takes the reader step-by-step through the receiving and inspection processes involved in judging the quality of fresh and frozen fish and shellfish as well as live shellfish. It also tells clearly and in detail what quality points to look for with a wide range of seafood products, from live shellfish to frozen coated portions.

Frozen seafoods are covered in the companion volume, The New Frozen Seafood Handbook. Despite massive im provements in the quality of much frozen product, consumers and their retail and restaurant suppliers still tend to believe that "fresh" is bet ter, perhaps simply because the word "fresh" is naturally appealing.