. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Seafood agents Upgrading North Carolina's industry Until just a few years ago, the most sophisticated fish processing house in North Carolina did nothing more than ice and box fresh fish in the round. For the most part these simple operations were conducted in ramshackle wooden buildings. The North Carolina seafood industry has come a long way since then. Now there are at least ten plants on the coast where fish filleting is routine. That means more jobs for residents and more money for processors. And the
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Seafood agents Upgrading North Carolina's industry Until just a few years ago, the most sophisticated fish processing house in North Carolina did nothing more than ice and box fresh fish in the round. For the most part these simple operations were conducted in ramshackle wooden buildings. The North Carolina seafood industry has come a long way since then. Now there are at least ten plants on the coast where fish filleting is routine. That means more jobs for residents and more money for processors. And the work is done in modernized plants with refrigerator rooms and concrete floors. Sea Grant has been part of that change. At the Seafood Lab in Morehead City, Sea Grant agents and specialists have consistently explored new technology for marketing and processing that they can pass on to the seafood industry. The staff at the Seafood Lab already has quite a track record for helping the in- dustry. Agent Dave Hill has helped processors to make multi-million dollar design changes in their plants which mean more efficient, sanitary service. At the same time, agent Joyce Taylor has worked to amass an extensive seafood information center, full of technological information for fishermen and processors. Packaging seafoods The folks at the Seafood Lab have also done exten- sive work on packaging techniques that may help in the marketing of seafood. Vacuum packaging and family-size packages of frozen seafood for tourists are just two ideas that have caught on with the state's processors and retailers. Sometimes it's necessary to back up advisory ser- vices work with scientific experiments. The staff of the Seafood Lab has worked hand in hand with scien- tists at the Food Science Department of State University to develop some new products that put to use trash or underutilized fish. They hope that the developments will eventually mean more profit for fishermen and processors and high p
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Keywords: ., bookcentury1900, bookcollectionunclibra, booksubjectoceanography
