Fish Processing and Preservation

DETAILS : 

• Author : Charles L. Cutting
  
• Publisher ‏ : ‎ Agrobios
  
• Publication date ‏ : ‎ 1 January 2002
  
• Language ‏ : ‎ English
  
• Hardcover ‏ : ‎ 372 pages
  
• ISBN-10 ‏ : ‎ 8177541447
  
• ISBN-13 ‏ : ‎ 978-8177541441
  
• Item Weight ‏ : ‎ 700  g

ABOUT THE BOOK

Fish Processing and Preservation, written by the technical expert Charles L. Cutting and widely distributed through prominent editions by Agrobios (India), functions as a highly detailed reference text dedicated to the historical evolution and technical execution of seafood preservation. Spanning nearly four hundred pages, this comprehensive volume serves as an essential manual for postgraduate students, marine biologists, food technologists, and researchers in the field of fisheries science. The core philosophy of the work is to trace how human ingenuity has continuously combated natural decomposition to secure vital food supplies. Rather than overcrowding the text with raw fishery statistics or the mechanics of commercial fishing vessels, the book concentrates explicitly on the science, chemical shifts, and methodologies behind keeping fish safe, nutritious, and marketable after harvest.

The narrative provides an invaluable historical perspective, particularly emphasizing the technological leaps made within the English-speaking world, to give readers a framework for predicting future trends in food science. The author breaks down traditional and modern preservation methods, examining the chemical and biological rationale behind drying, salting, smoking, freezing, and canning fish substrates. By blending historical developments with laboratory-tested technology, the book clarifies the structural challenges of preventing bacterial spoilage and oxidation in highly perishable marine proteins. The volume serves as an accessible bridge between classic food preservation history and modern industrial processing protocols, empowering small-scale operations and large-scale manufacturing facilities alike to optimize their post-harvest shelf life and uphold global food safety standards.

ABOUT THE AUTHOR

Charles L. Cutting was an accomplished food technologist and researcher who specialized extensively in fish technology and historical preservation practices. His career was defined by a deep commitment to mapping the evolution of human food security, analyzing how ancestral methodologies laid the groundwork for modern industrial standards. He believed that understanding the triumphs and failures of early fish preservation was vital for developing sustainable, forward-thinking solutions in contemporary food logistics.

Cutting’s authorial approach combines rigorous technical accuracy with an accessible, narrative-driven style. Rather than limiting his scope to dense laboratory data, he carefully integrates historical contexts, making his observations valuable to both specialized scientists and general food historians. His landmark studies and reference contributions remain foundational reading across academic institutions globally, guiding modern researchers toward innovative improvements in seafood processing and global supply chain management.