15. Briefly describe the two ways (include the processes) for humanely slaughtering shellfish or live fish. 16. List two things that you could use seafood by-products and off cuts for to reduce wastage and maximise profitability. 17. Complete the following table for three classical and three contemporary seafood dishes. Classical seafood dish Taste and texture 1 2 3 Contemporary seafood dish Taste and texture 1 2 3