Table of Contents

Introduction. Nutritional Composition of Marine Foods: Fish, Crustaceans, and Mollusks. Seaweeds. Phytoplankton. Seaweeds and Marsh Plants. Green Algae. Brown Algae. Red Algae. Halophyte. Jellyfish. Crustaceans. Shrimps. Crabs. Lobsters. Mollusks. Oysters. Mussels. Clams. Scallops. Conches. Abalones. Limpet. Squids. Cuttlefish. Octopus. Echinoderms. Starfish. Sea Urchins. Sea Cucumbers. Prochordate. Fish. Teleosts. Elasmobranchs. Turtles. Mammals. References. Index.

About the Author

Dr. Ramasamy Santhanam is the former Dean of the Fisheries College and Research Institute at the Tamilnadu Veterinary and Animal Sciences University in Thoothukudi, India. His fields of specialization are Marine Biology and Fisheries Environment. Presently he is serving as a resource person for various universities in India. He has also served as an expert for the Environment Management Capacity Building, a World Bank-aided project of the Department of Ocean Development, India. He was a a member of the American Fisheries Society, the World Aquaculture Society, the Global Fisheries Ecosystem Management Network (GFEMN), and the International Union for Conservation of Nature’s (IUCN) Commission on Ecosystem Management, Switzerland. To his credit, Dr. Santhanam has 17 books on Fisheries Science/Marine Biology as well as 70 research papers.

Reviews

"Nutritional Marine Life fills a gap in the literature due to its focus on the nutritional qualities of edible marine life. Aimed at undergraduates and graduates in fisheries science, marine biology, aquatic science, and marine biotechnology, the book also serves doctors and dieticians and anyone involved in seeking ways to provide people in developing and underdeveloped countries with highly nutritious, accessible food. This high-quality reference source deserves a spot in every academic library, particularly those institutions supporting marine biology or fisheries programs."
—ARBA