Carteret County women 

 bring expertise to lab 



(Continued from page 1) 



mercial anglers often can't sell unusual species 

 like albacore and grunt that they catch along with 

 the fish they put their nets out to land. Frequently, 

 the fish that folks don't commonly eat is just 

 thrown back. Sport fishermen sometimes aren't 

 sure how best to handle and prepare the trophies 

 they haul in. It too often goes to waste. 



The Nutrition Leaders are convinced that their 

 efforts at the lab will help reduce waste. 



"We're trying to find recipes to show you can 

 use fish and fish parts not considered edible be- 

 fore," said Mrs. Turbyfill as she plopped a shrimp 

 toasty on a paper towel to cool. "We've made 

 recipes with bonito, squid and other fish not now 

 for sale to help begin developing a market for 

 these," she added. 



"We're finding new uses for seafood and making 

 it attractive and appetizing," Mrs. Farlee said, 

 adding that the group is looking for economical 

 and practical ways to use seafood. 



According to Ted Miller, director of the lab, the 

 nutrition leaders are more than "good cooks." 

 While they do bring handy skills and a history of 

 food preparation with them, a major contribution 

 is the information they provide on what North 

 Carolinians like and dislike in seafoods. In judg- 

 ing the recipes they concoct, the women give sci- 

 entists valuable insight into the flavors, textures 

 and aromas that North Carolinians prefer in fish 

 and seafood products. 



Their work is but one part of an overall effort 

 by Sea Grant to encourage better handling and 

 use of ocean and coastal fisheries. Sea Grant advi- 

 sory agents and researchers are concerned with 

 improving seafood handling and processing from 

 the moment it lands on the deck until it is frozen, 

 thawed and cooked. Another more technical phase 

 of seafood research supported by Sea Grant is 

 being conducted at NCSU's Department of Food 

 Science. There scientists are learning more about 

 the nutritional, chemical and physical characteris- 

 tics of seafood as it is treated in different ways. 



Much of the Nutrition Leaders' work is aimed 

 at finding ways to use "trash" fish, fish that 

 haven't caught on as popular seafoods. Squid, 

 bonito, grouper and dolphin are a few of the species 

 they have worked with. Also, the women have used 

 fish tissue separated from tiny bones by a magical 



The University of North Carolina Sea Grant Program 

 Newsletter is published monthly by the University of 

 North Carolina Sea Grant Program, 1235 Burlington 

 Laboratories, Yarborough Drive, North Carolina State 

 University, Raleigh, N. C. 27607. Vol. 1, No. 8, December, 

 1974. Dr. B. J. Copeland, director. Dixie Berg, editor. 

 Second-class postage paid at Raleigh, N. C. 27611. 



The Nutrition Leaders spend one morning each 

 month concocting recipes that call for fish that 

 folks are familiar with — and for fish they may 

 find unusual. 



deboning machine to stretch or even replace other 

 seafoods, beef and pork. The deboned fish tissue is 

 similar in texture to other ground meats. They've 

 also looked for ways to use fish heads and bones as 

 flavor enhancers. 



Using the deboned tissue, the Carteret County 

 women have replaced from one-half to all of the 

 crab in crab imperial with deboned tilefish. 

 They've used deboned menhaden to make stuffed 

 clams and have even mixed it with ground beef to 

 make hamburgers. In other recipes spot has re- 

 placed more than half of the pork in pork sausage, 

 ravioli, won ton and egg rolls. 



The Nutrition Leaders and seafood scientists 

 hope their work will encourage fish markets to 

 begin selling deboned fish for use at home, in 

 school and hospital food programs and at 

 restaurants. 



Through their monthly visits to the lab, the 

 women are helping Sea Grant researchers keep in 

 tune with the needs and preferences of coastal 

 Carolinians. And through presentations to the 

 home extension clubs they represent, the Nutrition 

 Leaders are taking information developed in 

 laboratories to the people who can put it to use. 



All about Sea Grant 



Sea Grant in North Caroliyia, a 28-page 

 booklet reviewing activities of the UNC 

 Sea Grant Program during 1973, is avail- 

 able free upon request. Write UNC Sea 

 Grant Program, 1235 Burlington Labora- 

 tories, North Carolina State University, 

 Raleigh, N. C. 27607 for your copy. 



