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This document provides information about types of seafood including shellfish and finfish. It discusses market forms of shellfish and fish as well as characteristics of fresh shellfish. Methods of preparing, handling, storing, and cooking seafood are outlined. Cooking methods include dry heat methods like baking, broiling, deep frying, and pan frying as well as moist heat methods like boiling, poaching, and steaming. Occupational health and safety procedures for working with seafood are also covered.

Author

Oliver Fabon

Language

EN