Seafood Publications
TAMU-SG-96-504 AVAILABLE
A Review of the Texas Seafood Industry
Authors: Michael G. Haby
Length: 12 pp.
Year Published: July 1996
http://nsgl.gso.uri.edu/tamu/tamug96003.pdf
Price: $0.00
The Texas seafood industry is examined from an industry-wide perspective, initially being compared with the entire domestic seafood industry. This puts the state in perspective with the nation's other seafood-producing states. As an intermediate step between a national review and an examination of landings and value at the state level, a gulfwide assessment is made. Finally, each major element of the Texas seafood production base is discussed. (Single copies free)
TAMU-SG-99-502 AVAILABLE
Improving the Performance of Full-service Retail Seafood Departments
Authors: Michael G. Haby, Russell J. Miget, Thomas E. Rippen and Charles W. Coale Jr.
Publisher: ISBN 1-883550-04-1
Year Published: 1999
Price: $39.95
Seafood has become one of the fastest growing full-service departments in the last 10 years, with nearly 45 percent of the 29,700 supermarkets nationwide offering seafood today. The increasing consumer acceptance of seafood products and the grocery industry's aggressive investment program in upscale departments has created a market success for the retain food sector. Despite its consumer appeal, profitability has not kept pace in many operations and the retail industry is seeking measures to counteract this problem. Shrinkage is a direct departmental cost that can be reduced. This book explains the effect that improved quality management can have on profitability and also shows the importance of a predefined program that ensures food safety across the ready-to-eat product line. It also describes a series of research-based, structured, error-proofed, stepwise standard operating procedures.
TAMU-SG-02-604 AVAILABLE
Ensuring Global Competitiveness of the U.S. Seafood Industry
Authors: Seafood Technology Theme Team
Length: 20pp
Year Published: 2002
Price: $0.00
The U.S. seafood industry faces a competitive global marketplace, complex trade policies, strict regulations, rising energy costs and limited seafood supply. Change, however, also brings new opportunities for expanding markets, forming strategic alliances and advancing innovations that can lower production costs, create new products, add value to existing ones, increase safety and reduce waste. This booklet delineates how the Sea Grant Network is poised to help the industry increase quality and safety, add value, lower costs and expand seafood supplies and markets. (Single copies free)
TAMU-SG-94-502 AVAILABLE
Personnel and Plant Hygiene for Fishery Products
Length: Poster. 24" x 12"
Year Published: 1993
Price: $0.00
This North Carolina Sea Grant poster provides tips for employees who work in food packing plants, specifically those who work with fishery products. It is fully illustrated and is bilingual (English and Spanish). (Single copies free)
TAMU-SG-90-505 AVAILABLE
Seafood-The Healthy Choice
Authors: Annette Reddell Hegen Length: 7 pages
Year Published: 1990
http://nsgl.gso.uri.edu/tamu/tamug90002.pdf
Price: $0.00
Seafood is a winning combination for your palate and health ? flavorful and nutritious, yet low in calories. A four-ounce serving provides nearly half the daily protein needed. Seafoods are rich in vitamins and minerals, low in sodium, and are a unique source of omega-3 fatty acids, reported to be beneficial in maintaining a healthy heart. They can be prepared in a variety of ways and they cook quickly. This brochure contains several Texas recipes to keep your menu interesting and low in calories. (Single copies free)
TAMU-SG-89-501 AVAILABLE
The Seafood and Health Connection
Authors: Annette Reddell Hegen
Length: 6 pages
Year Published: September 1988
http://nsgl.gso.uri.edu/tamu/tamug88005.pdf
Price: $0.00
Although seafood is popular for the taste and for ease and versatility of preparation, the nutritional benefits probably account for the current and steady increase in consumption. Recent studies have focused new attention on the comparative health benefits. This six-page fact sheet describes the new findings, includes tables on omega-3 fatty acid content, and on cholesterol/calorie content of both finfish and shellfish, and offers new heart-healthy seafood recipes. (Single copies free)
TAMU-SG-89-503 AVAILABLE
Keeping Seafood Safe at Home
Authors: Annette Reddell Hegen
Length: 2 pages
Year Published: January 1990
http://nsgl.gso.uri.edu/tamu/tamug89003.pdf
Price: $0.00
This Texas Marine Advisory Service bulletin provides seafood consumers with important education on how and where to buy fish or shellfish, seafood contamination, storage and cooking the catch. (Single copies free)
TAMU-SG-88-506 AVAILABLE
Texas Fish-Light and Lean Recipes
Authors: Annette Reddell Hegen
Length: 2 pages
Year Published: March 1988
Price: $0.00
Fish fillets are a market form of finfish that offer preparation versatility in creating a high-quality protein meal. Fillets are the boneless, lengthwise sections of flesh cut from the backbone. They are 100 percent edible and therefore economical since there is no waste. Offered here are a sampling of quick and easy recipes that are easy on both wallet and figure. (Single copies free)
TAMU-SG-85-504 AVAILABLE
Celebrate Today With Shrimp
Authors: Annette Reddell Hegen
Length: 6 panels
Year Published: June 1985
http://nsgl.gso.uri.edu/tamu/tamug85002.pdf
Price: $0.00
You won?t find fried shrimp in this medley of appetizers, sidelights and main dishes, but this brochure offers some innovative shrimp choices that are guaranteed to perk up your meal planning or get-togethers. Delicious, highly nutritious and reasonably priced, when you consider cost per serving, shrimp are versatile enough for any cooking style and most budgets. The eight dishes presented are "Cameron County Shrimp Dip," "Bacon-Wrapped Shrimp," "Creole Shrimp Butter," "Shrimp-Stuffed Fillets," "Shrimp Baked in Garlicky Butter Sauce," "Shrimp and Wild Rice Stuffing," "Hot Shrimp Casserole" and "Cajun Shrimp Gumbo." (Single copies free)
TAMU-SG-84-508 AVAILABLE
Crawfish: A Tail of Success
Publisher: Texas Sea Grant College Program
Year Published: 1984
http://nsgl.gso.uri.edu/tamu/tamug84005.pdf
Price: $0.00
This brochure gives background on the crawfish industry and pricing. It folds out into a small poster that offers tips on maintaining crawfish quality and how to handle live and cooked crawfish. It also offers tips on properly storing the food. (Single copies free)
TAMU-SG-82-502 AVAILABLE
Cooking the Crab Catch
Authors: Annette Reddell Hegen
Year Published: October 1981
http://nsgl.gso.uri.edu/tamu/tamug81003.pdf
Price: $0.00
Taste-tantalizing ?Crab Meat Stuffed Mushrooms? and ?Blue Crab-Broccoli Bake? are just two of the delicious recipes offered in the brochure featuring Gulf Coast blue crab. The common market varieties of low-calorie, nutritious crab meat - usually found in the fresh cooked form - are described, and step-by-step procedures for preparing both soft- and hard-shell crabs are given. Also included are illustrations of the anatomy of the blue crab and a glossary of crab-related terminology. (Single copies free) 8 pages, 3 illustrations.
TAMU-SG-82-504 AVAILABLE
The Opulent Oyster
Authors: Annette Reddell Hegen
Length: 6 pages
Year Published: May 1982
http://nsgl.gso.uri.edu/tamu/tamug82004.pdf
Price: $0.00
Oysters, versatile, low in calories and rich in protein, are described in this brochure. The notion that these succulent mollusks can?t be eaten in months without an ?r? in the spelling is disproved and eight tempting recipes are offered from elegant "Oysters Rockefeller" to an oyster and artichoke casserole. (Single copies free)
TAMU-SG-79-504 AVAILABLE
Ah-h-h! Texas Shrimp!
Authors: Annette Reddell
Length: 6 pages
Year Published: June 1979
http://nsgl.gso.uri.edu/tamu/tamug80001.pdf
Price: $0.00
Ah-h-h, Texas Shrimp! Shrimp, with its distinctive taste and tender, juicy meat, is the number one favorite seafood among Texans. And it?s big business for the Texas fishing industry. This free brochure features a number of shrimp recipes developed in the seafood test kitchen at Texas A&M University. It includes tips on buying fresh shrimp and explains terms that might be confusing to the consumer.
