NORTH CAROLINA STATE LIBRARY 

 RALEIGH 



N. C. 



Doc. 



JUNE, 1976 



12S5 Burlington Laboratories 

 NCSU, Raleigh, N. C. 27607 Tel: (919) 7S7-H5A 



I 



From 

 sea to 

 plate 



LT 



2^ 



I \4 \ -^Cvv. 



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tea * ™ . __. 



The boat's «been out a day, maybe two, maybe more. It pulls up 

 to the fish house dock. Workmen begin unloading the fish — some 

 iced, some not — shovel-full by shovel-full. 



Fish glide up a conveyor belt, passing through a line of people 

 who are culling — eliminating under-sized, unwanted fish. Those 

 which pass are loaded into 50- to 100-pound cartons with ice. 



This is where seafood marketing begins in earnest. But where 

 North Carolina seafood goes after the fish house — how it is 

 marketed — is much less clear cut. 



From the fish house, the cartons may go to larger dealers and 

 then on to New York or other northern markets. Or, the boxes may 

 move inland to retail markets. Or, maybe they'll go to a processor 

 who heads, guts, and fillets the fish before sending them on to a 

 restaurant or institutional markets such as hospitals or the mili- 

 tary. Sometimes the fish return to North Carolina in the form of 

 fish cakes and sticks manufactured elsewhere and shipped back. 



(See "Marketing," jxige 5) 



