Editing Seafood (section)

=== Sources ===
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* Adamson, Melitta Weiss (2004) [https://books.google.com/books?id=jtgud2P-EGwC&q=%22Food+in+Medieval+Times%22 ''Food in Medieval Times''] Greenwood Press. {{ISBN|0-313-32147-7}}.
* Adamson, Melitta Weiss (2002) [https://books.google.com/books?id=RpC-dQJub6MC&q=%22Regional+Cuisines+of+Medieval+Europe%22 ''Regional Cuisines of Medieval Europe: A Book of Essays''] Routledge. {{ISBN|9780415929943}}.
* Alasalvar C, Miyashita K, Shahidi F and Wanasundara U (2011) [https://books.google.com/books?id=cog_Vr10mEMC&q=%22Handbook+of+Seafood+Quality%2C%22 ''Handbook of Seafood Quality, Safety and Health Applications''] John Wiley & Sons. {{ISBN|9781444347760}}.
* [[Athenaeus]] of Naucratis [https://books.google.com/books?id=wh1FAQAAIAAJ&q=fish ''The Deipnosophists; or, Banquet of the learned''] Vol 3, Charles Duke Yonge (trans) 1854. H.G. Bohn.
* [[Andrew Dalby|Dalby, A.]] (1996) [https://books.google.com/books?id=wtLgAAAAMAAJ&q=Siren+Feasts:+A+History+of+Food+and+Gastronomy+in+Greece ''Siren Feasts: A History of Food and Gastronomy in Greece''] Routledge. {{ISBN|0-415-15657-2}}.
* Granata LA, Flick GJ Jr and Martin RE (eds) (2012) [https://books.google.com/books?id=-gPaFouCFikC&q=%22The+Seafood+Industry%3A+Species%2C+Products%2C+Processing%2C+and+Safety%22 ''The Seafood Industry: Species, Products, Processing, and Safety''] John Wiley & Sons. {{ISBN|9781118229538}}.
* Green, Aliza (2007) [https://books.google.com/books?id=f1JyIFWMERUC&q=%22Field+Guide+to+Seafood%22 ''Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market''] Quirk Books. {{ISBN|9781594741357}}.
* {{cite book|last=Kershaw|first=A. P.|title=Northern environmental disturbances|publisher=Boreal Institute for Northern Studies, University of Alberta|year=1988 |url=https://books.google.com/books?id=N0SAAAAAMAAJ|isbn=978-091-905869-9}}
* McGee, Harold (2004) [https://books.google.com/books?id=bKVCtH4AjwgC&q=%22On+Food+And+Cooking%22 ''On Food And Cooking: The Science and Lore of the Kitchen''] Simon and Schuster. {{ISBN|9780684800011}}.
* Peterson, James and editors of Seafood Business (2009) [https://books.google.com/books?id=s-r5bx-SG6kC&q=%22seafood%22 ''Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation''] John Wiley & Sons. {{ISBN|9780470404164}}.
* Potter, Jeff (2010) [https://books.google.com/books?id=IQ3PJY7zs6EC&q=%22Cooking+for+Geeks%22 ''Cooking for Geeks: Real Science, Great Hacks, and Good Food''] O'Reilly Media. {{ISBN|9780596805883}}.
* {{cite book |title= The Sea Otter |url= https://archive.org/details/seaotterendanger00alvi |url-access= registration |last1 = Silverstein |first1 = Alvin |author2=Silverstein, Virginia B. |author3=Silverstein, Robert A. |name-list-style=amp |year = 1995 |publisher= The Millbrook Press, Inc. |location= Brookfield, Connecticut |isbn = 978-1-56294-418-6 |oclc = 30436543 }}
* Regensteinn J M and Regensteinn C E (2000) [https://books.google.com/books?id=OFKLk3S0fzgC&dq=%22Religious+food+laws+and+the+seafood+industry%22&pg=PR8 "Religious food laws and the seafood industry"] In: R E Martin, E P Carter, G J Flick Jr and L M Davis (Eds) (2000) ''Marine and freshwater products handbook'', CRC Press. {{ISBN|9781566768894}}.
* [[Mary Ellen Snodgrass|Snodgrass, Mary Ellen]] (2004) [https://books.google.com/books?id=D7IhN7lempUC&q=%22Encyclopedia+of+Kitchen+History%22 ''Encyclopedia of Kitchen History''] {{ISBN|9781579583804}}.
* Stickney, Robert (2009) [https://books.google.com/books?id=UaT8gZaOA04C&q=%22Aquaculture:+An+Introductory+Text%22 ''Aquaculture: An Introductory Text''] CABI. {{ISBN|9781845935894}}.
* {{cite journal | last1 = Tidwell | first1 = James H. | last2 = Allan | first2 = Geoff L. | date = 2001 | title = Fish as food: aquaculture's contribution Ecological and economic impacts and contributions of fish farming and capture fisheries | journal = EMBO Reports | volume = 2 | issue = 11 | pages = 958–963 | doi = 10.1093/embo-reports/kve236 | pmc = 1084135 | pmid = 11713181 }}
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