The consumption of all water foods (fish and shellfish) in the U.S. rose 25% in the 1980’s. In fact, fish farming (aquaculture) is one of the fastest growing industries in the world. Water foods are among the most perishable of all foods and need proper care from the moment they are caught until served or processed. The handling of water foods determines to what extent deterioration takes place. This sub course will deal with the composition, anatomy, market forms, preservation, and deterioration of water foods. Destination and surveillance inspection procedures of water foods will also be covered, including determining net weight of fish.