. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Ron Hodson prepares hybrid striped bass eggs for incubation seafood Two ECU anthropologists have an unusual assignment ahead of them. For the next two years, they will exam- ine the minds of America's seafood consumers. â David Griffith and Jeff Johnson want to find out what folks know about seafood, what motivates them to buy it, and how they perceive seafoods versus other meats. â For answers, Griffith and Johnson will survey more than 1,000 people from Midwestern and South Atlantic states. â On the top
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Ron Hodson prepares hybrid striped bass eggs for incubation seafood Two ECU anthropologists have an unusual assignment ahead of them. For the next two years, they will exam- ine the minds of America's seafood consumers. â David Griffith and Jeff Johnson want to find out what folks know about seafood, what motivates them to buy it, and how they perceive seafoods versus other meats. â For answers, Griffith and Johnson will survey more than 1,000 people from Midwestern and South Atlantic states. â On the top of their list of questions is whether consumers have tried any of the surimi-based products on the market now. â Developed by the Japanese, surimi is fish paste that is molded into imitation seafood products such as shrimp, scallops and crab legs. Surimi seafoods are the fastest growing seafood products on the market. â But even so, their potential market may be limited. Consumers usually learn about seafood in restaurants. But many restau- rants don't plan to serve surimi-based seafoods. â When Griffith and Johnson complete their survey, the surimi industry can use the information to teach consumers about their products. And the researchers will work with Sea Grant's Marine Advisory Service Director Jim Mur- ray to develop an educational program to increase seafood consumption. â Even- tually, consumer acceptance of surimi may help menhaden fishermen. Until now, menhaden has been ground into fertilizer or chicken feed, but it's never been served on the dinner table. â NCSU food scientist Tyre Lanier has perfected a method for making menhaden surimi. And a National Marine Fisheries Service pilot plant has been set up to make surimi products commercially. â Lanier has great expectations for surimi. Along with NCSU food scientist Donald Hamann, he will determine whether surimi could be a useful additive in other foods. â As surimi-based foods become popular, they create
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Keywords: ., bookcentury1900, bookcollectionunclibra, booksubjectoceanography
