The Smoked and Cured Seafood Guide
Now Only $39.00 (Regularly $69)
Smoked and cured seafood is an industry which enjoys a great market share and an
even greater market potential. >From the deli counter to the retailer to the
restaurant, people eat a lot of smoked and cured seafood worldwide. Stemming
from the age old process of curing fish strictly for preservation, smoking and
drying techniques have progressed greatly from primitive to sophisticated.
Improved quality and consistency has led directly to the increased demand for
smoked and cured fish and shellfish. The Smoked and Cured Seafood Guide, from
seafood author Ian Dore, dedicates itself specifically to this ever-growing and
seemingly exotic segment of the seafood industry. This book covers all bases on
the subject, from processing to marketing, and is intended to be read by experts
directly related to the field as well as individuals who deal only occasionally
with the product. It will benefit the processor as much as the distributor or
deli owner. Hardcover, 250 pages, Published 1993, ISBN 1-881693-03-1.