This text takes the reader step-by-step through the receiving and inspection processes involved in judging the quality of fresh and frozen fish and shellfish as well as live shellfish. It gives receiving procedures and sampling plans, and tells how to conduct simple, fair tests on products. It also tells clearly and in detail what quality points to look for with a wide range of seafood products, from live shellfish to frozen coated portions. Especially useful is the chapter on substitutions that tells how to determine whether other products are being passed off as more expensive items....