. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. 27S14 says, "are steady, once-a-week customers. As readily as they go shop- ping for butter, milk and eggs, they come and get smoked ; "It did real well right away," Michaels says, "and paid the bills from the very day it ; Seeking markets elsewhere, he says, "I tried my back door," and now sells regularly to a dozen local restaurants. some species that do not keep well in frozen storage, such as mullet and bluefish. "These species have never brought
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. 27S14 says, "are steady, once-a-week customers. As readily as they go shop- ping for butter, milk and eggs, they come and get smoked ; "It did real well right away," Michaels says, "and paid the bills from the very day it ; Seeking markets elsewhere, he says, "I tried my back door," and now sells regularly to a dozen local restaurants. some species that do not keep well in frozen storage, such as mullet and bluefish. "These species have never brought a good price to fishermen," he says, "and they're very ; A year and a half ago, the lab ac- quired a smoke box which has since been in operation 16 times. "The first five or six times, we were just getting a feel for the box," Thomas says, "then we started doing some different species like eel, bluefish, shark, trout, ray, oc- topus, mullet and scallops. We had really good results on ; Two of the best species for smoking, according to Thomas, are the American eel and bluefish. "High fat content is of primary importance to the final product," says Thomas, "and the oil in the eel carries the flavor beautifully. Mackerel and mullet are also ; "I'm just starting to branch out now," he explains, "and I'm doing a really nice wholesale business in Washington, , Greensboro, Charleston, South Carolina, and I just started with Wilmington a few weeks ; Although wholesale sales ac- count for only 20 percent of his business, Michaels expects that to ap- proach 50 percent in the near future. "Right now," he says, "I'm operating at about 20 percent ; But, what do you say to the con- sumer who thinks $5 a pound is too much to pay for smoked fish? Michaels has an answer. "Number one," he explains, "you're talking about a fillet of a product, so
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