Record #:

25044

Author(s):

Henderson, Cynthia

Abstract:

Tyre Lanier and Marty Martin are attempting to find a way to sell pre-marinated seafood steaks that don’t dry out from the marinade before they’re even cooked. So far tests have been promising, and they hope this will be a great stride for the seafood industry.

Source:

Coastwatch (NoCar QH 91 A1 N62x), Vol. Issue , Holiday 2001, p21-22, por Periodical Website

Subject(s):

Seafood; Seafood industry--North Carolina--Marketing

Record #:

2837

Author(s):

Cozart, Elizabeth

Abstract:

The state has many fine restaurants, but perhaps the most well-known one is the Sanitary Fish Market in Morehead City. Good food and service have kept customers returning for fifty-eight years.

Source:

The State (NoCar F 251 S77), Vol. 63 Issue 11, Apr 1996, p28-29, il

Subject(s):

Seafood; Restaurants--Morehead City

Record #:

25017

Author(s):

Hart, Kathy

Abstract:

A seafood craze has hit society. However, getting people to buy the fish at the store presents a problem for grocery stores and fish markets alike. Stores are making their seafood service counters look better which is doubling sales.

Source:

Coastwatch (NoCar QH 91 A1 N62x), Vol. 13 Issue 6, June/July 1986, p1-2, il, por Periodical Website

Subject(s):

Seafood; Seafood industry

Record #:

25018

Author(s):

Davis, Nancy

Abstract:

Fish are food for your heart. The fatty acids found in fish specifically can help reduce the chance of blood clots, high cholesterol, heart disease, and stroke. While diet and exercise are still important factors of being healthy, adding fish to a diet is a step in the right direction.

Source:

Coastwatch (NoCar QH 91 A1 N62x), Vol. 13 Issue 6, June/July 1986, p3-4, il Periodical Website

Subject(s):

Seafood; Seafood--Health aspects

Record #:

25019

Author(s):

Davis, Nancy

Abstract:

Joyce Taylor gives her advice on cooking fish. She says the number one way not to cook a fish is to deep fry it. The second rule of cooking fish is to make sure the fish is fresh. She lists other rules she has about cooking fish as well as some other ways to make the meal healthier.

Source:

Coastwatch (NoCar QH 91 A1 N62x), Vol. 13 Issue 6, June/July 1986, p5, por Periodical Website

Subject(s):

Seafood; Seafood--Health aspects

Record #:

29318

Author(s):

Hopfenberg, Patsy

Abstract:

Squid, a seafood high in protein and considered a delicacy in other countries, is in abundant supply off the North Carolina coast four to five months of the year. North Americans tend to overlook the value of squid as seafood, but state programs are underway to acquaint the public with its taste.

Source:

Tar Heel (NoCar F 251 T37x), Vol. 9 Issue 4, Apr 1981, p34-36, il

Subject(s):

Squid fisheries--North Carolina; Seafood

Record #:

37832

Author(s):

Morrison, Joseph L.

Abstract:

Dr. Taylor wrote “Survey of Marine Fisheries of North Carolina” in 1950 and wanted to include a small section of economics in it. However, he then decided to expend on the economic section to avoid superficiality and to consider the fisheries of the entire country, making an assemblage of basic analyses and interpretations.

Source:

Wildlife in North Carolina (NoCar SK 431 W54x), Vol. 14 Issue 9, Sept 1950, p7-9, 21 Periodical Website

Subject(s):

Seafood; Fisheries--Economic aspects; Fisheries--North Carolina, Eastern

Record #:

14522

Author(s):

Sharpe, Bill

Abstract:

Tony Seamon's seafood dinners at Morehead City have become nationally famous, and crowds flock to the Sanitary Fish Market every day of the year.

Source:

The State (NoCar F 251 S77), Vol. 13 Issue 13, Aug 1945, p1-3, 19, f

Subject(s):

Seafood; Restaurants--Morehead City; Sanitary Fish Market (Morehead City); Seamon, Jesse Lee (Tony), 1903-1985