. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Seafood Lab looks at glazing, flaki (Continued from page 1) And Mrs. Avery isn't the only person to watch out for. There's a bunch of them—called Nutrition Leaders—who meet every month at the UNC Sea Grant Seafood Laboratory in Morehead City to come up with more and better ways to use often unpopular, wasted and cheaper fish as well as stretch more expensive seafoods. The fish flakes are something the group cooks up to get more mileage out of fish. "We're always experimenting," says Mrs. Avery. A
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Seafood Lab looks at glazing, flaki (Continued from page 1) And Mrs. Avery isn't the only person to watch out for. There's a bunch of them—called Nutrition Leaders—who meet every month at the UNC Sea Grant Seafood Laboratory in Morehead City to come up with more and better ways to use often unpopular, wasted and cheaper fish as well as stretch more expensive seafoods. The fish flakes are something the group cooks up to get more mileage out of fish. "We're always experimenting," says Mrs. Avery. As a result, she's learned "that I could eat fish in many different ; She's passed that infor- mation on to the club she represents. Problem is, while North Carolina fishermen bring in about 3 percent of the nation's catch, they get about 1 percent of the national value. And be- sides, a lot of fish is wasted in culling and pro- cessing. So, part of the Seafood Lab's work is to boost the market and help industry as well as the consumer. The idea is to help fish processors market a better product and put unpopular, wasted seafoods to work. The folks at the lab are always coming up with things that make for better seafood, whether it's a method of glazing to lock in flavors or smoking to add more flavor or a recipe to use a new product— such as the fish flakes. But their work has to start long before that at the crucial point when the fish is taken from the water where deterioration can set in. To help fish- ermen and handlers take better care of fish, Ted Miller, Food Science Extension Specialist at the Seafood Lab, will be looking into improved ways to get the fish iced as quickly as possible. That's because Seafood Lab studies show that proper handling extends shelf-life markedly. And that's also why the folks at the Seafood Lab have worked extensively with processors to streamline and speed up their operations. The idea, Miller explains, is "to keep i
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