degrees concentrated on land use and 

 environmental matters. 



"When you speak of coastal law, 

 you have to look at that big picture," 

 says Clark. "Not just the beachfront, 

 but the whole area. The estuarine 

 areas, the sounds, the open waters. It's 

 all part of coastal law." 



If you would like to contact Clark, 

 write him at the UNC Sea Grant 

 College Program, 105 1911 Building, 

 North Carolina State University, 

 Raleigh, N.C. 27650 or call (919) 737- 

 2454. 



You just reeled in a 

 fat flounder. You're 

 already thinking about 

 what good eating it will 

 be when you get home 

 tomorrow. But the only 

 way that flounder will be 

 good eating tomorrow is for you to 

 take good care of it today. 



All too often, fish reeled in by sports 

 fishermen are wasted. They are left to 

 bake in the sun or not cooled properly. 

 The result is a fish that smells and 

 tastes "fishy." But a fish that is 

 properly chilled will have a good, fresh 

 flavor. 



Joyce Taylor, a Sea Grant marine 

 advisory agent at the North Carolina 

 State University Seafood Laboratory 

 in Morehead City, offers this advice. 



Chill a fish as soon as you take it out 

 of the water. Smother the fish in 



crushed ice. And by simply adding sea 

 water to the ice, you can lower tem- 

 peratures even more quickly. 



If you can't freeze or cook your 

 catch for several days, you might try 

 superchilling it at the end of the day. If 

 properly iced during the day and 

 superchilled later, fish can be held up 

 to seven days without loss of quality. 



To superchill: 



• Line the bottom of the ice chest 

 with three to four inches of flaked or 

 crushed ice. It's a good idea to place a 

 rack or tray in the bottom of the cooler 

 to keep the fish out of any water that 

 accumulates as the ice melts. 



• Layer the fish in a mixture of rock 

 or table salt and flaked ice. Generally 

 about a half-pound of salt should be 

 used for every five pounds of ice. 



• Whole fish should be layered, un- 

 wrapped, in the ice. Dressed fish 

 should be individually wrapped in a 

 clear, plastic wrap before layering. 



• When the cooler is filled, top it 

 with a generous layer of ice and 

 securely close the lid and drain plug. 



For more information about caring 

 for your catch, write Sea Grant and 

 ask for Bringing the Catch Home 

 (UNC-SG-78-05). 



It's time to register for the fall 

 FINS (fish in natural studies) 

 workshop, scheduled for Sept. 14-15 at 

 the N.C. Division of Marine Fisheries 

 Building, Morehead City. 



Lundie Spence, Sea Grant's educa- 

 tion specialist, says the workshop is 

 designed for educators, particularly 

 those with aquariums or touch tanks, 

 who want to find out more about 

 coastal fish. Participants will learn to 

 identify various species and become 

 familiar with the habitats and habits 

 of those fish. 



The workshop, sponsored by Sea 

 Grant and the N.C. Division of 

 Marine Fisheries, is limited to 15 ap- 

 plicants to be accepted on a first come, 

 first serve basis. A $10 fee will be 

 charged to defray expenses. 



For more information, write Lundie 

 Spence at UNC Sea Grant College 

 Program, North Carolina State Uni- 

 versity, Raleigh, N.C. 27650 or call 

 (919) 737-2454. 



Coastwatch is published monthly 

 except July and December by the Uni- 

 versity of North Carolina Sea Grant 

 College Program, 105 1911 Building, 

 Raleigh, NC 27650-5001. Vol. 10, No. 

 7, August, 1983. Dr. B.J. Copeland, 

 director. Neil Caudle, editor. Kathy 

 Hart and Nancy Davis, staff writers. 

 Second-class postage paid at Raleigh, 

 NC 27611. 



COASTWATCH 



105 1911 Building 



North Carolina State University 



Raleigh, NC 27650 



Second-class postage paid 

 at Raleigh, NC 27611 

 (ISSN 0161-8369) 



