. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Coles and Coy labels used in NCSU marketing study ready to consider radiation pasteuriza- tion again," Tyre Lanier says. "With it, we could extend the shelf life of seafoods probably twenty or thirty days. But if you had to use the word 'radiation' on that package, it would probably kill the whole ; So Lanier and others believe modern freezing may yet prove the best way to reach more people with better seafood. The trick is to somehow make a frozen fish just as appealing on the
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Coles and Coy labels used in NCSU marketing study ready to consider radiation pasteuriza- tion again," Tyre Lanier says. "With it, we could extend the shelf life of seafoods probably twenty or thirty days. But if you had to use the word 'radiation' on that package, it would probably kill the whole ; So Lanier and others believe modern freezing may yet prove the best way to reach more people with better seafood. The trick is to somehow make a frozen fish just as appealing on the meat counter as, say, a pork chop or ribeye—a difficult job if that flounder fillet is frozen stiff. "People generally prefer to buy meat products unfrozen," Lanier says. "One reason is that they can judge the quality of unfrozen products ; As part of his Sea Grant research, Lanier and his associate, Reino. Piously Frozon For Yovr Protection* Sato 10 Ktflrcete or Ftetrioorett Labels used in NCSU chilled-fish marketing study But if freezing turns buyers off, other ways of preserving food fare no better. Chemical preservatives are un- popular with consumers these days, and radiation techniques—if they're approved — would likely meet resistance as well. "After twenty years of research, the Food and Drug Administration is Korhonen, conducted a market study of the public's reaction to "previously frozen" seafoods—fish quick-frozen but defrosted before they were set out for sale. The team packaged similar cuts of trout and flounder and labeled them as to whether they were "previously frozen" or "strictly ; Fillets were offered at $ a pound in two stores near Raleigh and Chapel Hill. The test lasted five weeks, and new fish were stocked each week. The results were surprising: Overall, the previously frozen fish sold as well as or better than fresh fillets. In fact, previously frozen flounder outsold fresh
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