To keep that fish tasting 

 good, keep it c-c-cold . . . 



Sea Grant researchers have found that proper 

 chilling and icing can allow a fisherman to hold 

 his catch up to seven days without loss of quality. 



First, quick chill that fish the moment it's 

 caught: 



— Take along a tub and some crushed ice. 

 — In the tub. pour sea water over the ice, creat- 

 ing a slush. 



—Drop fish into the slush for about one-half 

 hour. 



— Remove fish from slush and smother in crush- 

 ed ice until the end of the day. Fish may be 

 whole or gutted when iced. 



Then, at day's end, superchill fish: 



— Line the bottom of an isulated ice chest with 



about 4 inches of crushed ice. Leave the bottom 



drain open. 



—In another container, make a salt-ice mixture, 



using 1 pound of coarse ice cream salt with 



each 20 pounds of crushed ice. 

 —Arrange the fish in layers in the ice chest, 



generously covering each layer of fish with 



a salt-ice mixture. 

 —Always keep the lid securely on cooler. 



If salt is not available, crushed ice alone will do 

 days Wl1 ' maintain 1 ualit y f or only two or three 



Whole fish may be superchilled in direct contact 

 with salt-ice mixture. But if you plan to superchill 

 fillets, steaks or dressed fish, first protect them by 

 wrapping in a clear, plastic film before arranging 

 in layers in the chest. e 



. . . and glaze it 



to lock in flavors 



The UNC Sea Grant folks at the Seafood Lab and 

 the Nutrition Leaders have found that dipping fish 

 in a glaze before freezing makes the fish last longer 

 and protects the flavor. 



Nutrition Leader Emma Avery explains, "It 

 forms a seal over the meat so the air doesn't get to 

 the meat . . . that's what causes the frozen foods 

 (to), we call it, get strong." 



Sea Grant scientists recommend applying a dip 

 solution to whole, dressed or filleted fish before 

 wrapping for freezing. They say the solution helps 

 keep fish tasting, smelling and looking fresh be- 

 cause it slows the interaction of oxygen with fish 

 fats. 



To make the solution, you'll need: 

 2 Tbsp. unflavored gelatin 

 V2 cup lemon juice 

 3Vfe cups water 



Stir gelatin into 1 cup cold water. Heat remain- 

 ing water and lemon juice to near boiling. Stir cold 

 gelatin mixture into hot liquid until it is almost 

 clear. Cool the dip solution to about room tempera- 

 ture before use. 



Dip and drain fish. Then wrap in Saran Wrap.* 

 To wrap, tear off 12 to 18 inches of plastic. Lap 

 plastic over sides, then ends. 



Whole fish, if fairly small, may be arranged 

 "sardine style." Fillets should be packed with meat 

 side away from folds. If freezing on a small scale, 

 researchers recommend placing packages, folds 

 down, on a metal tray. 



This does not imply endorsement of a product 

 on the part of the Seafood Lab. 



Off the presses 



Following is a list of new UNC Sea Grant publi- 

 cations. North Carolina residents may order one 

 free copy of each publication by contacting the Sea 

 Grant office. 



Ecological determinants of coastal area manage- 

 ment: Vol. I — An overview; Vol. II — Appendices. 

 Brower, David. UNC-SG-76-05. 



Estuarine shoreline erosion in the Albemarle- 

 Pamlico region of N.C. Bellis, V., M.P. O'Connor 

 and S. R. Riggs. UNC-SG-75-29. 



Don't waste that fish: tips on taking care of your 

 catch. Berg, D. R„ T. M. Miller and F. B. Thomas 

 UNC-SG-75-23. 



Aerial photography for planning and develop- 

 ment in eastern North Carolina: a handbook and 

 directory. Baker, Simon. UNC-SG-76-03. 



Chemical control of Lagenidium, a fungal patho- 

 gen of marine Crustacea. Bland, C. E. and D. G. 

 Ruch. UNC-SG-76-02. 



About all those fish stories . . . 



The gettin' places for more seafood info: 

 For tips on taking care of your catch and 

 a book on commercial packaging and glaz- 

 ing write UNC Sea Grant, Box 5001, Ra- 

 leigh, North Carolina, 27607. 



For fish flaking facts and recipes, point- 

 ers on shad deboning and mechanical de- 

 boning, write UNC Sea Grant Seafood 

 Laboratory, P. 0. Box 51, Morehead City, 

 North Carolina, 28557. 



Septic tanks in crowded beach developments are posing 

 problems for some coastal towns. 



Update: septic tanks 



Last month we reported that the septic tank 

 situation in coastal North Carolina is causing 

 citizens as well as the Coastal Resources Commis- 

 sion concern. 



The problem is that the soils and high water 

 table along the coast make septic tanks a tricky 

 business. More and more, septic tanks are becoming 

 health hazards. 



In response to the problem, UNC Sea Grant 

 Director Dr. B.J. Copeland has announced a new 

 research project. 



Initially, researchers will look at alternatives to 

 backyard septic tanks; septic tanks and other al- 

 ternatives in different types of coastal soils; and 

 assess the current situation on the barrier islands. 



It's hoped that the work will spell out what is 

 and isn't viable in the way of backyard sewage 

 disposal. 



Collaborating on the project are: Dr. Bobby 

 Carlile and Dr. Larry D. King (NCSU- Soil Sci- 

 ence) and Dr. Mark Sobsey (UNC-CH- Environ- 

 mental Science and Engineering). 



University of North Carolina 

 Sea Grant Program 

 1235 Burlington Laboratories 

 North Carolina State University 

 Raleigh, N.C. 27607 



