The book “Classification and Commodity-Technological Characteristics of Fish and Seafood”, written by the team of authors, is an indispensable resource for all who are interested in the world of seafood and fishing. This edition will be especially useful for students and teachers, specialists in the field of food technology, as well as for anyone who wants to deepen their knowledge about fish and seafood, their classification and technological characteristics. In this book you will find a detailed study of different types of fish and seafood, their classification, as well as information about the technological processes associated with their processing and storage. The authors offer readers a unique look at biological features, habitat ecosystems, and fishing methods, allowing a better understanding of how these factors affect the quality of the final product. An important part of the book is the description of commodity characteristics that will help not only in choosing, but also in assessing the freshness and quality of fish and seafood. The book will be of interest not only to professional merchandisers and technologists, but also to culinary lovers who want to learn how to choose and cook seafood correctly. It contains many practical recommendations for choosing fish on the market, as well as tips for its proper storage and preparation. This makes the book an ideal guide for those who want to learn how to cook delicious and healthy dishes from fish and seafood. The topics raised in the book cover a wide range of issues, ranging from ecology to culinary traditions of different countries. The authors emphasize the importance of sustainable fisheries and the protection of marine ecosystems, which makes the book relevant in the light of current environmental challenges. Readers will be able to learn about which types of fish and seafood are most common and which are threatened with extinction, and how this affects the choice of products in stores. The style of the authors is distinguished by scientific accuracy and accessibility, which makes the material understandable even for those who do not have a special education in the field of commodity science. The book is replete with illustrations and tables that help to better absorb information and make reading more fun. The team of authors includes experts with many years of experience in the field of fishing industry and food technology, which ensures high quality of the presented material. If you are looking for books on a similar topic, pay attention to such works as "Technology of fish and seafood" and "Modern technologies of fish processing" These books can also complement your knowledge of fishing and cooking by offering a variety of approaches and technologies. In conclusion, “Classification and commodity-specific technological characteristics of fish and seafood” is not just a training manual, but a real encyclopedia for everyone who wants to understand the world of fish and seafood more deeply. It will become a reliable assistant for both professionals and amateurs who want to master the art of choosing and cooking seafood. Do not miss the opportunity to add this valuable book to your library and discover new horizons in cooking and commodity science!