Putting fish pizza 

 to the ultimate test 



You don't just come up with a new product 

 without trying it out on the people who might later 

 use it. 



That's why researchers at the Seafood Lab took 

 their experiment with fish-topped pizza to the 

 Camp Mitchell 4-H Camp in Swansboro this sum- 

 mer. There they tested their recipe on some of the 

 world's most enthusiastic pizza eaters — boys and 

 girls, ages 9 to 13, from central and coastal North. 

 Carolina. 



In a brief survey of the campers, pizza won 

 easily as the number one main dish favorite of both 

 Onslow and Alamance County children. Ham- 

 burger also ranked near the top. Fish, fish sand- 

 wiches and hotdogs got a clear thumbs-down as 

 main dish foods. 



To find out how the new pizza which was topped 

 with a mixture of deboned fish and hamburger, 

 compared with hamburger pizza, campers ate 

 samples of both and rated them. When ratings 

 came in, researchers found that their experimental 

 pizza had won few, if any, friends. On a scale of 3, 

 campers rated the beef pizza at 1.9 and gave the 

 fish pizza a rating of only 1.4. 



Both pizzas suffered because they had to be 

 reheated before serving, researchers say. The fish 

 pizza, they believe, would have ranked higher had 

 the staff not deliberately used spot, a strong- 

 flavored fish, to find out how children would react 

 to something easily identified as fish. 



Not discouraged, the seafood lab staff has con- 

 tinued work on a combination fish-hamburger 

 pizza and believe they have now come up with a 

 recipe that will delight pizza eaters of all ages. 

 According to Linda Burgess, lab technician, the 

 fishy flavor is largely erased in the new recipe. 



Ted Miller, lab director, points out that the fish- 

 hamburger pizza could eventually be put to use in 

 school and hospital food programs as a nutritious 

 and economical main dish. This could lead to busi- 

 nesses handling and selling deboned fish and fish 

 products, he adds. 



Local land planning 

 guidelines reviewed 



Coastal and state government officials 

 met in three workshops during November 

 to iron out questions relating to local plan- 

 ning guidelines proposed by the state. 

 Under the Coastal Area Management Act, 

 the state is to prepare broad guidelines for 

 use by local governments in developing 

 land-use plans. 



The workshops, held in Wrightsville 

 Beach, New Bern and Elizabeth City, pro- 

 vided a forum for reviewing and comment- 

 ing on tentative planning guidelines set 

 forth by the state. UNC Sea Grant and the 

 Institute of Government co-sponsored the 

 workshops. 



Suggestions for changes in the guide- 

 lines presented at the workshops are being 

 compiled and relayed to the Coastal Re- 

 sources Commission, the agency which will 

 finally approve the guidelines. 



Panel members at the workshops in- 

 cluded Milton Heath and Philip Green, 

 Institute of Government; Roy Paul, State 

 Planning Office; and Mark Sullivan, De- 

 partment of Natural and Economic Re- 

 sources. Members of the Coastal Resources 

 Commission and representatives of DNER 

 regional and local organizations also par- 

 ticipated. 



The workshops were aimed at informing 

 professional planners for city, county and 

 regional planning agencies, city and county 

 managers, planning board members and 

 local government officials on the guide- 

 lines. Feedback from these groups heard at 

 the workshops will go into the final 

 guidelines. 



University of North Carolina 

 Sea Grant Program 

 1235 Burlington Laboratories 

 North Carolina State University 

 Raleigh, N. C. 27607 



Second-class postage paid at Raleigh, 

 N. C. 27611 



