Download e-book for iPad: A Field Guide to Coral Reefs Caribbean and Florida by Eugene H. Kaplan

By Eugene H. Kaplan

ISBN-10: 0618002111

ISBN-13: 9780618002115

With greater than 500 species defined and greater than four hundred illustrations, this consultant presents fast and simple visible identity of fishes, mollusks, sponges, shrimps, lobsters, crabs, and lots more and plenty extra of the fauna stumbled on at the coral reefs of the Caribbean and Florida.

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Additional resources for A Field Guide to Coral Reefs Caribbean and Florida (Peterson Field Guides)

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As of 2012, there were seven surimi factories in Gujarat, five in Mumbai, two in Ratnagiri, one in Goa, one in Udupi, and one in Vizag on the East coast. All, except one factory with decanter technology, use refiner and screw press to dewater washed mince. The total surimi production in 2011 was 58,000 MT and 53,000 MT was exported to various countries. In 2001, HLL started the production of crabstick/surimi crab claws at the Gujarat factory with a Korean line and soon doubled capacity in 2003 by buying a second Japanese line.

Prior to 1990, Russia, Korea, Poland, and others either froze the majority of Pacific whiting whole or used it as an H&G product. Part of the reason for this was the presence of a muscle protease in the flesh that would rapidly break down myofibrillar proteins and prevent the formation of a surimi gel. S. whiting surimi production began. In 1991, 217,505 MT of Pacific whiting were harvested, mainly by at-sea operations, and the majority was made into surimi. In 1992, the first shore-based processing plants were built in Astoria and Newport, Oregon.

However, the manufacturers continue to strongly advertise using TV, newspapers, and local communication methods. In 2010, the French market was boosted by 20% after a newspaper article reported on the Dukan Diet. It said surimi seafood is a good and nutritious product for the Dukan diet. In addition, beginning in 2010, the French market has been moving toward more or less “clean label” products with no artificial flavors and no phosphates. However, crabsticks are often made with cheese layered inside to balance taste and texture.

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A Field Guide to Coral Reefs Caribbean and Florida (Peterson Field Guides) by Eugene H. Kaplan

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