. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Sumner Midgett Camden, 27921 336-4790 Hughes Tillet Box 272 Wanchese, 27981 473-3937 can understand the fisherman's needs and problems. But advisory services is more than handing out a jbook or holding a meeting. As Midgett, Tillet and Mc- Gee practice it, advisory services is also getting up to their elbows in work—either by helping a fisherman lequip his boat with improved gear or testing new op- tions in fishing. For example, the advisory agents are [trying to iron the kinks out of growin
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Sumner Midgett Camden, 27921 336-4790 Hughes Tillet Box 272 Wanchese, 27981 473-3937 can understand the fisherman's needs and problems. But advisory services is more than handing out a jbook or holding a meeting. As Midgett, Tillet and Mc- Gee practice it, advisory services is also getting up to their elbows in work—either by helping a fisherman lequip his boat with improved gear or testing new op- tions in fishing. For example, the advisory agents are [trying to iron the kinks out of growing clams and oysters in shallow sound waters. If they are successful, [people living near these shallow waters could possibly Igarden these shellfish for their own consumption and for sale. The advisory agents are available to try to help on just about any problem relating to fishing. And if you |think you've got a good idea for a new way to do some- thing, they're eager to hear it too. Seafood technology If your living depends on seafood—either harvesting, processing, shipping or serving it—you just might like to know the staff at the Sea Grant Seafood Laboratory in Morehead City. Ted Miller, Dave Hill and Skipper Crow are Sea Grant advisory agents bent on improving seafood qual- ity. Better tasting and longer-lasting seafood, they rea- son, means more income for everyone from fishermen to retailer—and happier consumers. Miller, Hill and Crow, along with Frank Thomas from the NCSU food science department in Raleigh, have al- ready assisted many Tarheel blue crab processing plants by providing plans for more efficient, sanitary opera- tions. They continue working with the blue crab indus- try—and with finfish processors—to help both meet increasingly stringent sanitation requirements. When they're not in the field, Miller, Thomas, Hill and Crow might be found in the lab testing more reli- able methods of handling and storing seafoods for better quality and longer lif
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