3 



Tim Parsons, operations manager 

 with Wanchese Fish Company in 

 Hampton, Va., says that his company 

 won't import seafood. 



"Imports hurt us because we're a 

 U.S. commercial fishing fleet. We do 

 not import products because we feel 

 that's in direct conflict," Parsons says. 



"Importing is a necessity," says Cliff 

 Lynch, manager of the N.C. Depart- 

 ment of Agriculture's seafood marketing 

 program. "But at the same time, it hurts 

 our fishermen." 



In some cases, imports have actually 

 taken over a domestic market. Lord 

 cites the Norwegian salmon as an 

 example. 



Initially our supply of West Coast 

 salmon was available only in the sum- 

 mer months. But with Norwegian im- 

 ports, salmon became available to 

 consumers year-round. And even 

 though West Coast salmon still holds 

 the edge with consumers in the West, 

 folks on the East Coast now opt for the 

 Norwegian variety. 



Seafood imports are here to stay, 

 Lord says. Without them, consumers 

 would have to go without some of their 

 15.4 pounds of seafood a year and pay 

 more for it. 



But Lord believes we could reduce 

 the level of imports by farming more 

 species and by using a wider variety of 

 the seafoods available in our waters. 

 (See stories, pages 4 and 6.) 



And we could offset imports by ex- 

 porting more of our catches. 



Lynch believes North Carolina fisher- 

 men should investigate foreign markets, 

 particularly Japan, as possible outlets 

 for their catches. 



"The Japanese are just like kids in a 

 candy store," he says. "They have the 

 money, and they're going to import fish 

 because they're such a fish-eating 

 nation." 



Jerry Schill, executive director of the 

 N.C. Fisheries Association, thinks con- 

 sumers can help reduce imports, too. 



"Most consumers don't know if 

 they're eating domestic or imported 



shrimp, and many don't care," Schill 

 says. "If the consumer doesn't care 

 where his fish comes from, the restau- 

 rant owner doesn't care. They'll just go 

 with the lower price." 



And more often than not, the imports 

 will cost less. 



But will the quality be as good as our 

 domestic supplies? 



Schill doesn't think so. 



"We have excellent quality products 

 here," he says. "When you go into a 

 restaurant, just don't say you want a 

 shrimp dinner. Say you want a North 

 Carolina shrimp dinner." ■ 



Menu 



Poached Salmon with Dill Sauce 



A succulent salmon steak smothered in a tasty dill sauce 

 Salmon fresh from Norway. 



Steamed Shrimp 



l*rge Ecuadoran shnmp steamed to perfection 

 Served with our chefs famous cocktail sauce. 



Baked Orange Roughy 



A hick fillet of orange roughy 

 straight from the waters of New Zealand. 



Stuffed Bounder 



A flaky fillet of flounder stuffed with crabmeat 

 Fresh as the cold waters of Canada. 



Lobster Tails 



Spiny lobster from the Caribbean 

 topped with a creamy cheese sauce. 



