Abstract

It is known that humans have used rather advanced techniques for obtaining and processing seafood throughout history. It was not until the 19th Century that fish from the Great Lakes were frozen by using a combination of salt and ice. This led to the growth of commercial processes for freezing fish as a method of preservation. Today quality control must be practiced from harvest to the table. This article gives detailed information on the U.S. fishery landings. Static, towed or dragged, and encircling gear involved in the harvesting are discussed as are the fishing vessels themselves. Maintaining quality of the fish on board the vessel until the fish can be processed is detailed. Fish can be processed on the vessel and then go through various treatments such-as heating, freezing, and then storage. U.S. Fishery product exports exceeded $4 × 10⁹ in 2006. Aquaculture provides nearly 50% of the annual fisheries production. Proper packaging of the product is necessary to maintain quality and safety. Concerns regarding mercury in fish and seafood are addressed. The National Shellfish Sanitation Program is designed to prevent harvesting of shellfish in polluted waters. Foodborne diseases and refrigeration have been studied and the Hazard Analysis and Critical Control Point Principles (HACCP) approach is used.