. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. If you'd like more information on South Carolina Sea Grant's aquaculture research, contact Whetstone at (803) 546-4481 or (803) 795-8462. Chickens may have cornered the egg mar- ket, but fish eggs, or roe, can be just as tasty, says Sam Thomas, Sea Grant's seafood special- ist. Mullet roe is popu- lar with coastal Carolinians, he says. In late October and early November, the fish begin a fall run along the North Carolina coast as they head south to spawn. Fishermen who catch the mullet extract the egg sac
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. If you'd like more information on South Carolina Sea Grant's aquaculture research, contact Whetstone at (803) 546-4481 or (803) 795-8462. Chickens may have cornered the egg mar- ket, but fish eggs, or roe, can be just as tasty, says Sam Thomas, Sea Grant's seafood special- ist. Mullet roe is popu- lar with coastal Carolinians, he says. In late October and early November, the fish begin a fall run along the North Carolina coast as they head south to spawn. Fishermen who catch the mullet extract the egg sac contain- ing the eggs from the fish. Coastal cooks roll the roe in salt, press it between two planks for about 24 hours, then wrap it and freeze it for later. For cooking, Thomas recom- mends baking or frying without a bat- ter. Don't expect to love your first bite, warns Thomas. You have to acquire a taste for mullet roe. He enjoys nib- bling the cooked roe as a snack or for a meal. How about serving shark for dinner? A fledgling shark fishery is gearing up along our coast. But a lot depends on public acceptance of this shunned fish. Dur- ing 1982, landing figures show that fishermen caught million pounds of shark, valued at $ million. Most of the catch was shipped out of the country. Shark is commonly eaten in Europe, Australia and the Orient. Shark has a firm flesh that tastes much like swordfish. It is an excellent source of protein, vitamins and minerals. And shark can be cut into steaks or fillets. But shark must be handled properly. at sea if it is going to be tasty on the table. A shark should be bled soon af- ter being caught, because its blood contains urea, which can alter the taste of the meat as it deteriorates. A properly handled shark can have a shelf-life of 18 days. "I have no doubts that, if there is some quality control put onto shark, that sooner or later it'll become readily accepted," says Pete Whiting of Ottis Fish Market in Morehea
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