Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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Record #:
42676
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The authors discuss techniques for finfish, shellfish, shrimp, picked crabmeat and offer new recipes.
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Record #:
28443
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North Carolina Sea Grant has helped many coastal food businesses meet growing consumer demand for seafood requiring little or no in-home preparation. Sea Grant aids companies in developing, manufacturing and marketing new products for retail and wholesale.
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Record #:
22656
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Historically considered a fine seafood along the East Coast, sturgeon populations collapsed in the early 20th century while those indigenous to North Carolina--Atlantic and shortnose sturgeon--are endangered species. However, two North Carolina businesses are again culturing Russian sturgeon, selling its caviar and meat. To make the fish more popular to markets which are now unfamiliar with it, North Carolina Sea Grant projects aim to aid chefs and biologists bringing sturgeon to the masses.
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Record #:
10326
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To insure that consumers get the best quality of seafood, inspectors watch for certain things, like how the seafood is handled and stored and how it is displayed.
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