J. Peter Clark

The tremendous variety of seafood calls for a wide range of processing approaches, nearly all highly labor-intensive. Think of shellfish—clams, oysters, and mussels; crustaceans, such as lobsters, shrimp, crabs, and crawfish; and fin fish, including tuna, cod, salmon, halibut, and tilapia. Some species and varieties are successfully cultivated, while many must be caught in the wild. Properly managed, most types of seafood are sustainable resources, but pollution of habitats and overfishing threa…

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