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  3. Akvakultur og fiskeopdræt: praksis og teknik

A Short History of Britain’s Fisheries

- Inshore and Deep Sea Fishing
Af: Mike Smylie Engelsk Hardback

A Short History of Britain’s Fisheries

- Inshore and Deep Sea Fishing
Af: Mike Smylie Engelsk Hardback
Tjek vores konkurrenters priser
Wherever you fit into the debate about food - vegan, vegetarian, pescatarian, flexitarian, or carnivore - you cannot argue against the fact that fish have influenced our diet for millennia, and, for many, continue to do so today. We are, after all, an island nation surrounded by seas that were once extremely rich and diverse in its variety of both fish and shellfish, and it’s well known that early man was as much a hunter-gatherer on water as on land for fish are a great supplier of protein. Yet only in the last couple of centuries has fishing become an established occupation, and the last forty years has seen a multitude of change in what is now an industry.Outside the industry, little has been written about how this seafood is caught, landed and then reaches us, the consumer. We all know about fish and chip shops, but do we know the difference between a beam and otter trawl? What is the difference between a lobster pot and a lobster creel? Did you know oysters and salmon were once caught in such huge amounts they were regarded as poor man’s food? We all like ambling around colourful fishing harbours gazing at the boats, but just how much do we know about those that go out in such a dangerous environment and bring back the catch? With fish much talked about in today’s news, alongside the unhealthy state of the oceans, here we have the definitive guide to Britain’s commercial fisheries.
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Wherever you fit into the debate about food - vegan, vegetarian, pescatarian, flexitarian, or carnivore - you cannot argue against the fact that fish have influenced our diet for millennia, and, for many, continue to do so today. We are, after all, an island nation surrounded by seas that were once extremely rich and diverse in its variety of both fish and shellfish, and it’s well known that early man was as much a hunter-gatherer on water as on land for fish are a great supplier of protein. Yet only in the last couple of centuries has fishing become an established occupation, and the last forty years has seen a multitude of change in what is now an industry.Outside the industry, little has been written about how this seafood is caught, landed and then reaches us, the consumer. We all know about fish and chip shops, but do we know the difference between a beam and otter trawl? What is the difference between a lobster pot and a lobster creel? Did you know oysters and salmon were once caught in such huge amounts they were regarded as poor man’s food? We all like ambling around colourful fishing harbours gazing at the boats, but just how much do we know about those that go out in such a dangerous environment and bring back the catch? With fish much talked about in today’s news, alongside the unhealthy state of the oceans, here we have the definitive guide to Britain’s commercial fisheries.
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Se mere i:
Produktdetaljer
Sprog: Engelsk
Sider: 248
ISBN-13: 9781399069540
Indbinding: Hardback
Udgave:
ISBN-10: 1399069543
Kategori: Akvakultur og fiskeopdræt: praksis og teknik
Udg. Dato: 2 nov 2023
Længde: 25mm
Bredde: 241mm
Højde: 164mm
Forlag: Pen & Sword Books Ltd
Oplagsdato: 2 nov 2023
Forfatter(e): Mike Smylie
Forfatter(e) Mike Smylie

Kategori Akvakultur og fiskeopdræt: praksis og teknik

ISBN-13 9781399069540

Sprog Engelsk

Indbinding Hardback

Sider 248

Udgave

Længde 25mm

Bredde 241mm

Højde 164mm

Udg. Dato 2 nov 2023

Oplagsdato 2 nov 2023

Forlag Pen & Sword Books Ltd

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