A Guide To Purchasing And Handling North Carolina Seafood For Restaurant Operators And Retailers

Van Housen, Garret.

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A Guide To Purchasing And Handling North Carolina Seafood For Restaurant Operators And Retailers

1986
By Van Housen, Garret.
Series: UNC Sea Grant College publication UNC-SG UNC-SG-86-01

Details

Personal Author:

Van Housen, Garret.
Corporate Authors:

UNC Sea Grant College Program.
NOAA Program & Office:

Sea Grant ; OAR (Oceanic and Atmospheric Research)
Sea Grant Program:

NCU (North Carolina Sea Grant)
Description:

This guide provides information on freshness and storage temperatures for fish and shellfish. It advises buyers on how to determine net weights, count per pound and percentages of `liquor', and includes handling tips and a guide to many of North Carolina's most delectable fish and shellfish. Graphs review the wholesale prices of hard clams, crab meat, sea scallops, red snapper, grouper, black sea bass, gray sea trout, mullet and king mackerel. A monthly landings chart is provided to help retailers and restauranteurs determine which species are most abundant.
Keywords:

Fish As Food Seafood Fish As Food
Series:

UNC Sea Grant College publication UNC-SG UNC-SG-86-01
Sea Grant Document Number:

NCU-G-86-002
Document Type:

Miscellaneous
Funding:

Grant no. NA85AA-D-SG022
Place as Subject:

North Carolina
Rights Information:

Public Domain
Compliance:

Library
Main Document Checksum:

urn:sha256:e7a655f86cd87b858b4a122bd1c650c2d160a100fb1cc14ef4a34e57791e5ed9
Download URL:

https://repository.library.noaa.gov/view/noaa/44398/noaa_44398_DS1.pdf
File Type:

[PDF - 1.31 MB ]

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Details

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