How to avoid scromboid toxins, and other facts
Diversified Publications, 2003
Intended primarily as a commercial educational volume, this book starts off with a guide to seafood processing and market presentation forms. Even as a fisherman, I had never really considered the differences between the J-cut and the V-cut fillet, so this section was interesting, but it is for a fishmonger, wholesale seller, or fish house worker that this book could really aid in preparing, marketing, and identifying the best possible seafood product. Indeed this book has gone out to a number of food companies, including Sysco (the nation’s largest commercial food distributor), Fishery Products International, Hannaford Bros., and Red Lobster.
The volume includes a wealth of specific information on over 82 species of finfish and shellfish, with each animal enjoying its own page detailing native and aquaculture ranges, seasonal availability, primary product forms, and even tips on best preparation and cooking methods, along with an attractive color picture (although the introduction makes it plain that a number of the species are rarely seen in their whole form). I really enjoyed the variety of products presented, ranging from the basa (or Vietnamese catfish) to African Lake Victoria perch to the Caribbean conch. More familiar forms are presented as well, including mackerel, cod, and haddock. This volume has also found an audience in the culinary professional training world, with copies having gone to the Culinary Institute of America and a number of technical schools. With a guide to sanitation and safety, fish-borne toxins (including the fact that poorly refrigerated mackerel can produce scromboid toxins, and cause a nasty illness – no more mackerel fishing without ice for me!), and even a page on how to clean a squid, it is just the thing to reduce a steep learning curve to a manageable level.
The Seafood Handbook also comes with a test for prospective seafood workers, and two color posters, one each of the most common finfish and shellfish, summarizing the information in the species pages. This book would be a good read for anyone wishing to market his or her catch to a wider audience, or a local fishmonger with occasional special orders, or any processor or seller desiring to upgrade his or her personal or staff knowledge. I think that Maine’s seafood industry could use such a document to help carry out ex-Gov. Angus King’s value-added marketing pledge of a number of years ago that “no fish should leave the state of Maine with its head on” (he obviously did not mean lobsters). This book makes it plain that there is a competitive but accessible world market out there, and hopefully will assist some Maine seafood professionals to make the most of both that market and the bounty of our waters in years to come.
The book is available from Seafood Business Magazine, Diversified Business Communications, 121 Free Street, PO Box 7438, Portland, Maine, 04112-7348,
Ben Neal is Program Officer for Marine Resources at the Island Institute.