. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Menhaden worth more Than chicken feed The problem: how to get underutilized species of fish on the dinner table In 1981, North Carolina fishermen caught over 309 million pounds of menhaden, a fish used mainly for fer- tilizers and chicken feed. Each pound of menhaden brought fishermen less than 3 cents. There are other underutilized species like the menhaden. If researchers could devise a way to process these fish into an edible form, the traditional seafood in- dustry in North Carolina could expand. Resea
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Menhaden worth more Than chicken feed The problem: how to get underutilized species of fish on the dinner table In 1981, North Carolina fishermen caught over 309 million pounds of menhaden, a fish used mainly for fer- tilizers and chicken feed. Each pound of menhaden brought fishermen less than 3 cents. There are other underutilized species like the menhaden. If researchers could devise a way to process these fish into an edible form, the traditional seafood in- dustry in North Carolina could expand. Researchers want to determine how to process the fish, what species to use and what to do with all the wastewater generated by the process. The research: developing a washed minced fish product using underutilized species that can be reconstructed into seafood products, and develop- ing a system for dealing with the wastewater from seafood processing For years the Japanese have prepared a refabricated product of minced fish called surimi. By water-washing the mince, they end up with a protein concentrate suitable for use in restructured seafood products. This year, Sea Grant will continue its work with sur- imi. Since mince depends upon a gelling agent to bind it into simulated shellfish products, Don Hamann and Tyre Lanier will be investigating the protein interactions which occur during gelation of fish proteins. Along with this, they'll be looking at the textural qualities of the simulated shellfish meats. For the consumer, this research could mean a fish product high in food value but low in cost. Frank Thomas and Lanier will evaluate various un- derutilized species, particularly menhaden and other fishes in the Atlantic and Gulf of Mexico, for use in the production of surimi. They'll be developing handling, processing and storing techniques for the surimi prepared from the various species. The washing technique necessary to make surimi pre- sents additional problems. Where does
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