[Preface]

[All about Pufferfish]

Pufferfish on a Plate

    - Fugu cuisine: Heavenly flavor with poison inside

Pufferfish: Characteristics and Ecology

    - Lethal tetrodotoxin acquired from wild prey

The Pufferfish Industry Today

    - River puffer: The "Golden fish" with high value-added

[All about Sea Cucumber]

Sea Cucumber on a Plate

    - Sea cucumber: The flavor of the grotesque

The life of a sea cucumber

    - Sea cucumbers with one anus and two mouths?

The Sea Cucumber Industry Today

    - How top-shelf sea cucumber arrives on the dinner table

[All about Anchovies]

Anchovies: Premier Ingredient with a Savory Flavor

    - No matter how delicious meat-based side dishes may be, they cannot take the place of that flavor and its rugged appeal.

The life of Anchovies

    - "Hurrah!" : Roe-bearing anchovies raining down from the nets

[All about Shrimp]

Shrimp on a plate

    - The ongoing transformation of the shrimp

Shrimp: Charateristics and Ecology

    - October, the best time to enjoy prawns

The Global Shrimp Industry

    - The secret of shrimp: Known to indigenous North Americans but not to Europeans

[All about Squid]

Squid on a plate

    - Jeju's fried cuttlefish: Same as Mediterranean calamari

The Lives of Squid

    - Hatchlings' initial sustenance a mystery

The Squid Industry: A Global Market for Squid

    - "People's seafood" now a pricey commodity

[About the Writers]

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