Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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A recent study by scientists at the North Carolina State University Seafood Laboratory in Morehead City has discovered a new way to treat raw fish and processing equipment to reduce the amount of bacteria that could spoil the seafood. The treatment uses ozone. Green examines how this new approach could benefit seafood processing plants.
Joyce Taylor gives tips on how to promote safe handling of seafood at home. She discusses the best way to keep fish fresh while fishing and in the kitchen.