Shellfish Processing and Preservation

1-    INTRODUCTION

2-    CRUSTACEAN SHELLFISH

2.1.SHRIMPS OR PRAWNS

                 Shrimp or prawn production, biology of shrimp, shrimp species

2.2. CRABS

                Crab production, biology of crabs, crab species

2.3.  LOBSTERS

                Lobster production, biology of lobster, lobster species

2.4.   CRUSTACEAN SHELLFISH QUALITY

                                2.1.4. Quality Changes in shrimps / Prawns, crabs and lobsters

                2. 5. CRUSTACEAN SHELLFISH PROCESSING AND PRESERVATION METHODS

                                2.5.1. Alive transportation

                                2.5.2. Primary processing

                                2.5.3. Chilling

                                2.5.4. Freezing

                                2.5.6. Canning

                                2.5.7.  Curing (salting, marinating, smoking)

                                2.5.8.  Drying

        3- MOLLUSCAN SHELLFISH

                3.1. BIVALVES

3.1.1.  MUSSELS

                           Mussel production, Biology of mussels,      mussel Species

             3.1.2.  SCALLOPS

Scallop production, biology of scallop, scallop Species