. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Twelve Carteret County women meet at the sea- food lab each month to experiment with new seafood dishes. A lab dealing in seafood from dock to dinner plate You own a seafood processing plant. And you want to turn out the tastiest crabcake on the market. Or maybe you're tired of the way your wife fries flounder and you want to get her some new recipes. Where do you go for help? Tucked away on the second floor of the N. C. Division of Commercial and Sports Fisheries build- ing in Morehead City is a special s
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Twelve Carteret County women meet at the sea- food lab each month to experiment with new seafood dishes. A lab dealing in seafood from dock to dinner plate You own a seafood processing plant. And you want to turn out the tastiest crabcake on the market. Or maybe you're tired of the way your wife fries flounder and you want to get her some new recipes. Where do you go for help? Tucked away on the second floor of the N. C. Division of Commercial and Sports Fisheries build- ing in Morehead City is a special seafood labora- tory geared for questions from everyone between the dock and the dinner plate. Information on the science and technology of seafood is the lab's busi- ness. Supported largely by Sea Grant advisory serv- ices, the lab's staff answers all sizes of questions. They help school girls with term projects. Restau- rants come to them with "cooking" problems. And they lend a hand when processors need help with sanitation, a new deboning machine or making better products. Staff members take pride that theirs is the only seafood "technology" laboratory serving North Carolina's unique fisheries process- ing problems. For those who are tired of the same old seafood, the lab is trying to add a little zest to life. Once each month, a dozen Carteret County women descend upon the lab to concoct new seafood de- lights—and delights that don't sound a bit like seafood. Like mad scientists, they've made ham- burgers with menhaden and sausage with grey trout. And they've whipped up such dishes as dolphin casserole and stewed bonito. The lab offers a gold mine of information, just waiting for folks to come by and use it. Creating a new industry and improving the old The idea of eel for dinner is not likely to set American tastebuds to watering. But try it out on the Japanese. To them, it's a delicacy. Eels grow in abundance off North Carolina's coast. But how do yo
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Keywords: ., bookcentury1900, bookcollectionunclibra, booksubjectoceanography
