On Food and Cooking

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