Chapter 4 Fish and Shellfish Fisheries and Aquaculture Advantages and Drawbacks of Aquaculture Seafood and Health Health Benefits Health Hazards Life in Water and the Special Nature of Fish The Paleness and Tenderness of Fish Flesh The Flavor of Fish and Shellfish The Healthfulness of Fish Oils The Perishability of Fish and Shellfish The Sensitivity and Fragility of Fish in the Pan The Unpredictability of Fish Quality The Anatomy and Qualities of Fish Fish Anatomy Fish Muscle and Its Delicate Texture Fish Flavor Fish Color The Fish We Eat The Herring Family: Anchovy, Sardine, Sprat, Shad Carp and Catfish Salmons, Trouts, and Relatives The Cod Family Nile Perch and Tilapia Basses Icefish Tunas and Mackerel Swordfish Flatfish: Soles, Turbot, Halibuts, Flounders From the Waters to the Kitchen The Harvest The Effects of Rigor Mortis and Time Recognizing Fresh Fish Storing Fresh Fish and Shellfish: Refrigeration and Freezing Irradiation Unheated Preparations of Fish and ... From the Waters to the Kitchen The Harvest The Effects of Rigor Mortis and Time Recognizing Fresh Fish Storing Fresh Fish and Shellfish: Refrigeration and Freezing Irradiation Unheated Preparations... Fish Color The Fish We Eat The Herring Family: Anchovy, Sardine, Sprat, Shad Carp and Catfish Salmons, Trouts, and Relatives The Cod Family Nile Perch and Tilapia Basses Icefish Tunas and Mackerel... Storing Fresh Fish and Shellfish: Refrigeration and Freezing Irradiation Unheated Preparations of Fish and