the book store 



Nobody knows seafood like Joyce 

 Taylor, Sea Grant's seafood educa- 

 tion specialist. In fact, Taste Full, a 

 bimonthly food magazine published 

 in Wilmington, recently proclaimed 

 Taylor a seafood guru. 



Taylor has committed much of 

 her immense fish and shellfish 

 knowledge to paper. Below is a list of 

 publications that can help you 

 increase your know-how about the 

 fisherman's catch. 



No-Salt Seafood 



Shake the salt habit when you 

 prepare a catch from the sea. Send for 

 a copy of No-Salt Seafood: All the 

 Flavor Without the Salt. 



Joyce Taylor has developed 50 

 mouth-watering recipes for cooking 

 fish and shellfish that are not sea- 

 soned with salt. Instead, Sea Grant's 

 innovative seafood education special- 

 ist relies on herbs, spices, citrus fruits 

 and wines to flavor snapper, shrimp, 

 crabs and other ocean catches. 



Taylor says these alternative 

 seasonings provide just as much 

 flavor as salt. And they are much 

 more healthful, especially for people 

 suffering from high blood pressure. 



Here are a few recipe titles to 

 whet your appetite: Lime-Marinated 

 Snapper with Cilantro Butter, Baked 

 Flounder with Sherry, Indonesian 

 Grilled Shrimp and Clams Florentine. 



For a copy of No-Salt Seafood, 

 write Sea Grant. Ask for UNC-SG- 

 89-07. The cost is $3.50. 



What's in Season? 



When you're looking over fish 

 and shellfish at the seafood counter, 

 do you find yourself wondering 

 what's in season and what's not? 



Wonder no more. Send for Sea 

 Grant's Seafood Availability Poster. 

 This colorful, 17-by-23-inch poster 

 charts the availability by month of 



North Carolina's most popular fish 

 and shellfish species. 



Based on catch statistics from the 

 N.C. Division of Marine Fisheries, 

 the chart will help you determine 

 whether you are likely to find clams 

 in May or soft crabs in August. 



For a copy, write Sea Grant. Ask 

 for UNC-SG-84-04. The cost is $2. 



What's Fresh? 



When it comes to buying quality 

 seafood, you need to know what fresh 

 seafood looks like and smells like. 



To help you make that determina- 

 tion, Taylor has produced a brochure, 

 Hooked on Fresh Fish and Shellfish. 

 The pamphlet also includes informa- 

 tion on market forms and serving 

 amounts. 



For a copy of this handy pam- 

 phlet, write Sea Grant. Ask for UNC- 

 SG-85-08. The cost is 50 cents. 



Flaky Fish 



If you've eaten tuna salad, then 

 you've eaten fish flakes. Fish flakes 

 can be an economical way to create 

 tasty spreads, appetizers, sandwiches, 

 patties, casseroles and sauces. 



To learn how to flake fish, send 

 for Taylor's brochure, Flaking Fish. 

 Ask for UNC-SG-87-05. The cost is 

 50 cents. 



Picking, Shucking and 

 Dressing 



Taylor has developed three 

 brochures designed to help consumers 

 clean their catch. 



Dressing Finfish illustrates step- 

 by-step methods for cleaning fish. 



Cracking into Crustaceans shows 

 how to clean shrimp, hard crabs and 

 soft crabs. 



Breaking into Bivalves illustrates 

 methods for shucking oysters, clams 

 and scallops. 



For copies of these brochures, 



write Sea Grant. Ask for Dressing 

 Finfish, UNC-SG-86-10; Cracking 

 into Crustaceans, UNC-SG-88-01; 

 and Breaking into Bivalves, UNC- 

 SG-88-01. The cost: 50 cents each. 



Storing the Catch 



Catching fish doesn't end when 

 you haul in that grouper or king 

 mackerel. Anglers need to take care 

 of their catch if they plan to serve 

 their prize at dinner. If handled 

 properly, fish and shellfish can be 

 safely transported for long distances 

 and retain their freshness. 



To make sure you're doing all the 

 right things to your catch, send for a 

 copy of Taylor's Bringing the Catch 

 Home. The cost is 50 cents. 



A Feast of 

 Good Recipes 



If you would like to receive 

 regular installments of Taylor's 

 seafood wisdom, then sign up for her 

 bimonthly newsletter, Mariner's 

 Menu. With each issue, Taylor 

 focuses on a seafood preparation 

 method or a particular species of fish 

 or shellfish. Also included are six to 

 10 top-notch recipes that will have 

 you eagerly awaiting the next issue. 



Taylor will also be informing her 

 readers about relevant seafood safety 

 and quality issues. To subscribe to 

 this free newsletter, write Sea Grant. 



When ordering Sea Grant 

 publications, be sure checks are 

 made payable to Sea Grant unless 

 otherwise specified. 



Send all publication requests to: 

 Publications, Sea Grant, Box 8605, 

 N.C. State University, Raleigh, NC 

 27695. If you wish to order multiple 

 copies or need further assistance, 

 contact Carole Purser, publication 

 distribution manager, at 9191515- 

 2454. 



COASTWATCH 25 



