. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Doc hhdwbbsow ©p ca@gff[f3rea[s!®[io[aa JANUARY, 1976 1235 Burlington Laboratories NCSU, Raleigh, 27607 Tel: (919) 737-2U5U. The seafood industry confronts the water pollution problem Victor Salter's office isn't what you might expect, considering that he presides over the books of a million dollar business. Where you might expect dark walnut paneling are lime green cinderblocks. And where you'd expect to plant your foot on lush shag carpet, you find cold tile. But then, the business that Salter manag
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Doc hhdwbbsow ©p ca@gff[f3rea[s!®[io[aa JANUARY, 1976 1235 Burlington Laboratories NCSU, Raleigh, 27607 Tel: (919) 737-2U5U. The seafood industry confronts the water pollution problem Victor Salter's office isn't what you might expect, considering that he presides over the books of a million dollar business. Where you might expect dark walnut paneling are lime green cinderblocks. And where you'd expect to plant your foot on lush shag carpet, you find cold tile. But then, the business that Salter manages doesn't live up to some other expectations either. It doesn't produce socks or sofas, like you might guess a North Carolina industry would. And if you guessed that this million dollar enterprise, which in 1975 grossed some $ million, had been de- cades in the making, you'd be wrong. It's been a brief five years now since Bill Lam- bert, retired from the lumber business with almost no knowledge of the fishing industry, bought a small trawler on the North Carolina coast. That trawler was the seed that blossomed into Southern Seafood Co., today the nation's largest scallop pro- cessing company, located in the Carteret County countryside. Beyond the pastel walls of Salter's office is an operation that makes you want to kick yourself and ask, "Why didn't I think of that?" With a lot of ingenuity and a knack for improving on what's been done before—and a patent to show for some of the equipment he's designed—Lambert has made the job of shucking scallops look easy and fast- moving. In fact, the maze of conveyors, washers, rollers, screens and the plant's 25 employees can process up to 1,000 gallons, that's 8,000 pounds of ready- to-cook scallops in one day. By hand, shucking that many would require 300 workers. When you hear that scallops have recently sold for up to $18 per (See "Processors," p. 3). Please note that these images are extracted from scan
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