A UNC Sea Grant June/July 1983

G" where therc's frs^h in the kitchen all year. Find out how they cooked it in the Indians'days, the settlers'days, the good-ol' days. Hunt up one of those cooks who can stir today's conchs into chowders ilch as history. Inside, sea food worth rcpeatin$

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An old en{raving of one of John White's druwinSs 7--

For coastal cooks, it's conch chowder and crab stew

In kitchens f rom Currituck to favorites are stored in the heads of the the clearness of the eye may not Calabash, coastal Carolina cooks dish cooks who prepare them. Each cook always be accurate. Many times the up seafood with a pinch of time- has his or her own version of clam eye will be damaged in handling the honored tradition. Coastal cooks have chowder, adding a "nickit" more of fish, which doesn't mean the fish is not been stirring up hard crab stew and this or that. fresh, she says. downeast clam chowder as long as Landlubbers tend to think coastal Nellie Myrtle Pridgen-Nel1ie Myr- anyone can remember. cooks fry all of their seafood. "Tourists tle to those who know her-is a Nags To hear cooks like Eioise Pigott of and people from outside the area think Head resident and Outer Banks Gloucester and Nellie Myrtle Pridgen all we know how to cook is fried fish, native, who says she cooks seafood the of Nags Head teil it, you'd think there fried cornbread and fried potatoes," simplest way possible. "My father and was nothing special about their ways says Eloise Pigott, a Gloucester native. brother were fishermen and I learned of cooking seafood. They can hardly "That's a myth. Fried food is good and early on not to destroy the taste of believe you're asking about their some things are best fried, but we do seafood with a lot of batters and recipes-the recipes that were passed know how to cook seafood other seasonings, she says. along from a neighbor or relative and ways." Nellie Myrtle says she boils her fish are as much a part of coastal tradition Coastal cooks bake, broil, boil, stew in "a tiny bit of bacon grease and but- as boatbuilding and netmaking. and roast their seafood. And coastal ter." She dresses her clam chowder The recipes for clam chowder and natives like their seafood best if it's as with tomatoes, potatoes, onion and cornmeal dumplings aren't written in fresh as the day it was pulled from the green peppers. If left with a few small fancy cookbooks or touted by gour- net. (two to three inches) hard crabs in a mets. But that doesn't mean the end Marlene Hieronymus, a Wrights- catch, Nellie Myrtle cleans them, ro1ls result fails the tbst of good eatin'. It ville Beach cook, says to check a fish's them in cornmeal and a little season- doesn't. Most coastal folks had rather freshness by checking the gil1s. "If the ing, and fries them. "You can eat the pull up a chair to a bowl of conch gil1s are a nice red color and smell like crab whole, shell and all, if you have chowder or a plate of steamed shrimp the ocean, then the fish is fresh," she your own teeth," she says. than liver pate or beef Weilington. says. Hieronymus says the age-o1d Soft crabs have long been a favorite Most of the recipes f or coastal method of testing a fish's freshness by along the Outer Banks, Nellie Myrtle

Conch Chowder Downeast Clam Oyster Fritters Soup Chowder or chopped oys/ers (about 1 cup) rneat from 7 to 8 1 quart chopped clams quarts water 1 eEE, beaten conchs 2 flour 2 to 3 potatoes, diced 2 mediurn onrbns, salt and pepper 1 small onion, slrbed chopped or chopped 3 to 4 sllces sa1/ pork or bacon drippings Mix together chopped chopped ib-side pork and 6 mediurn potatoes, oysters, beaten egg pat of butter or seasonings. Add j ust margatine cubed salt and pepper enough flour to hold thyrne together. Drop by spoon- pepper cornmeal durnplinPs salt and fuls into hot grease. Fry un- Downeast Clam quarts 1 1/2 oI water til golden. Bake In a large pot, combine first After tenderizing conch in six ingredients. Some Car- Eloise Pigott To a cheesecloth bag, add pressure cooker, chop in teret County cooks fry the pieces of cut-up fryer small pieces. Place chopped bacon before adding to chicken, a carrot, an onion, conch in pot, add water, chowder; others don't. Still potatoes (sweet or Irish), pork and butter. Salt and others use bacon drippings. Crabmeat Cakes an ear of corn qnd l/2 pepper to taste. Simmer Cook the chowder until the dozen (or more) cherry- two to three hours. Add potatoes are tender (ap- crabmeat stone clams. Allow one bag potatoes and onions 30 proximately 30 minutes). cracket crurnbs per person. Add water to minutes before chowder is Drop cornmeal dumplings dab of mustard bottom of a steam cooker. done. Also, sprinkle with on top of chowder. Cover Put tied-off bags in top sec- thyme. Add cornmeal dump- tightly and simmer for 15 Mix crabmeat, cracker tion of steamer. Cook three lings during final 15 min- minutes. crumbs and mustard. Shape hours. utes. into cakes. Fry in butter. Adapted from Bill Pigott Bill Pigott combination of recipes Nellie Myrtle Pridgen Photo by Neil Caudle says. She remembers when you could buy them for 10 to 25 cents a dozen, unlike the $10 to $20 price tag they carry today. "There's only one way to cook soft crabs and that's fried," she says. Nellie Myrtle is famous for her fish cakes, but she won't divulge her recipe. She does say that when choos- ing fish for any recipe she always chooses a female fish. "They're short- er, fatter and tenderer," she says. Seafood prepared in restaurants doesn't fare well by Nellie Myrtle standards. "I'd as soon eat a snake as eat in a restaurant," she says. "I never follow a recipe when I cook. I cook ac- v.,t cording to what I have and the number *Br*ffi" .lkFt-c' of people I'm cooking for." ' a.r$ , ,,. 1 In Wrightsville Beach, shrimp top .,,. * the list as everyone's summer seafood favorite. Steamed shrimp are heaped in mounds before hungry crowds in traditional "shrimparoos". Marlene Hieronymus says she steams her shrimp with the heads on. "The heads add fiavor," she says. AlbertWffi Cowan and Audrey Fulcher in the kitchen "You steam the shrimp in a smali Photo by Hilda LivinCstone amount of water until they turn pink," up conch chowder every Wednesday says Hieronymus, who provides for a loyal following of locals. Fulcher seafood recipes and tips once a month won't reveai the exact recipe for the on "The Jim Burns Show," which is chowder, but she says the ingredients aired on WECT-TV in Wiimington. are ground conch, water, potatoes, "Be careful not to overcook shrimp. onion, meat grease, sa1t, pepper and They become tough. If you're prepar- cornmeal dumplings. ing large quantities for a shrimparoo, Head cook Albert Cowan, who has *wff be sure to turn the shrimp in the pot so spent 21 years in the kitchens of Cap- they'11 cook evenly." tain Bill's, adds another ingredient to Hieronymus says she heaps the the conch chowder-Worcestershire \+*,}.;*s shrimp in a big bowl on the picnic table sauce. Cowan says the conch chowder and lets everyone dig in. To eat the recipe is his own, derived by varying ,# shrimp, guests pop off the heads and the ingredients until just the right peel the she1l away. taste was achieved. Cowan smiles and Hieronymus serves lots of whipped politely refuses to give out his recipe. butter, lemon juice and cocktail sauce After all, he wants to have plenty of &t,trli Nellie Myrtle PridEen for dipping the shrimp. And as side customers on conch chowder day when dishes, she prepares roasted corn in the he stirs up about 20 gallons of this Car- County cooks also prepare a water- husk, hush puppies and lemonade. teret County favorite. based "downeast" clam chowder. "We In Carteret County folks eat their Bill Pigott, Eloise's husband, says use no tomatoes and no milk," says seafood "downeast" style with making conch chowder requires some Eloise. The chowder is flavored with cornmeal dumplings and gravy. extra effort, but the results are worth bacon grease or pieces of bacon, Audrey Fulcher, who has cooked at it. First you should freeze the conch. potatoes, onions, salt and pepper. The Captain Bill's Seafood restaurant in Bill says freezing the mollusks makes chowder broth or gravy does turn Morehead City for twenty years, says the meat easier to pul1 from the shells milky as it cooks, but Eloise conch chowder is a Carteret County when they're thawed. Once you've emphasizes that no milk is added. olassic. There's even a saying that goes removed the meat, keep only the The aroma of hard crab stew, along with this dish, Fulcher says. "If cream-colored foot. Brush away the another traditional coastal offering, you ever eat conch chowder in Car- black coating with a brush, Bill says. f requently f ills Carteret County teret County, you never leave." The To tenderize the meat, either pound it kitchens when blue crabs are in season. conch, which is more accurately a or place it in a pressure cooker. Once Eloise says she leaves the hard crabs whelk, has a strong flavor that some tenderized, the conch is ready for the whcle, removing only the hard back say is an acquired taste. pot (see recipe, page 2). shell before cleaning the crustaceans. Fulcher says Captain Bill's serves Using similar ingredients, Carteret Continued on next pa$e Photo by Neil Caudle She cooks her potatoes and onions un- light brine solution and stored in the til soft, and salts and peppers the refrigerator for a few days, Eloise says. crabs. The ingredients are layered in Then the spot are washed and placed M the pot, adding the onions and in heavy brine in large containers. potatoes first and placing the crabs on When her family has a hankering for top, Eloise says. She adds water, fish, Eloise removes the salty spot seasoned with crab boil, to make the from their storage containers with a on wooden spatula. Never use metal in gravy. After cooking the crab stew ; high heat for five to ten minutes, the brine, she says. Eloise soaks the Eloise turns the heat to simmer before fish in water, changing it often, to \e.**.6 adding her cornmeal dumplings. remove some of the sa1t. Then she may A stew, chowder or soup just isn't boil the spot for breakfast or dinner. If complete in Carteret County unless preparing the fish for dinner, Eloise you add traditional cornmeal dump- also boils some potatoes and onions. * lings to the gravy. Eloise says she The spot is mashed in with the ! makes her dumplings out of cornmeal, potatoes and onions on the plate and t salt and just enough water to hold the hot pepper vinegar sprinkled over the dumpling together. "I shape the dum- fare. plings into patties or cakes with my Eloise says they store the fish from hands," she says. "Then I drop them season to season. "We enjoy the fish gives into my stew or chowder to simmer for we brine," she says. "It us the Elor'se PiSott about 15 minutes. advantage of having fish in the winter "We put cornmeal dumplings in when you can't get fresh seafood." When a gathering is called for, clam chowder, conch soup and Fish roe, the eggs found in the coastal families don't hesitate to center coilards. We put them in everything tubular, saclike ovaries of female fish the gathering on food, particularly we boil. They used to say Carteret such as mullet, menhaden, croaker and seafood. Oyster roasts, fish fries, County cooks put dumplings in the herring, are coastal Carolina's answer shrimparoos and clam bakes make a ciothes they washed back when clothes to caviar. The roe can be fried, baked good excuse for seeing friends, gather- were boiled before washing machines or scrambled with eggs. To preserve the ing the church members or just plain were common." roe for year-round use, it can be dried having fun (see clam bake recipe, page The Pigotts continue another time- or frozen. Eloise uses the old-timey 2). honored coastal practice-corning fish method of drying mullet roe in the sun But whether it's a large gathering or in salt brine for preservation. When for a few days, turning them just family, coastal cooks like Nellie the spot start running in the fall, the periodically. Mullet roe give off a Myrtle and Eloise continue to use the Pigotts begin their brining process by strong, pungent aroma as they dry. recipes that they know have been tried keeping the fish they catch in an ice- The flavor of roe varies from species to and proven for generations. water bath. The spot are cleaned, but species. "Roe are like olives, either you not scaled. The fish are first put in a like them or you don't," says Eloise. -Kathy Hart Before the fish stick and Captain's Platter Boiled skate, baked turtle and team of nutrition leaders from Exten- roasted eel. Not the most popular sion Homemakers Clubs in Carteret menu by today's standards. But in the County. The dishes they prepared got 18th century, such dishes were regular high marks, and so did their lesson in fare. Folks then weren't so squeamish history. about what they ate. While many Taylor says our colonial ancestors dishes could just as well turn up on a ate a wider variety of seafood and seaf ood restaurant's menu today, depended on it more than we do today. others, such as the fish muddle, the Seafoods were the one thing they could pine bark stew and the eel stifle, might count on when other food supplies ran make some of us turn up our noses. low. In 1588, Thomas Harriot wrote in Not because they're not good, mind "A briefe and true report of the new you. They're just unfamiliar. found land of Virginia" that the The old dishes had both flavor and colonists were eating sturgeon, herring, variety, says Joyce Taylor, Sea trout, porpoise, ray, menhaden, mullet Grant's marine advisory agent at the and flounder as well as many fish that North Carolina State University he couldn't name. Crabs, oysters, Seafood Lab in Morehead City. This scallops, periwinkles and turtles also summer, Taylor has been researching were a part of the settlers' diets, he and testing colonial recipes with her says. Back then, cooks knew how to do pine trees for flavoring, along with a verge of starvation," says Phelps. On more with a fish than just fry it. In her slab of bacon and a red pepper pod (see the contrary, those native Americans research of colonial cooking, Taylor recipe next page). had a well-developed agricultural found references to roasting, boiling, The North Carolina tradition of system, producing such crops as corn, broiling and stewing seafoods. "We seafood didn't start with the English beans, peas, pumpkin, melons, found many of the recipes were quite settlers. The seafoods we eat and the potatoes, squash, cucumbers, simple, but a few were very elegant, way we prepare them date back to the tomatoes, onions, and herbs and like one for baked fish with stuffed Indians. Legend has it that the first spices. Some of the crops, they stored clams," says Taylor (see recipe next settlers to land on the North Carolina for the winter. When the stores went page). coast were greeted by Indians, bearing down, usually in the spring, they depended on hunting and fishing to sustain them. Excavations on Collington Island, wete quite simple, a few on North Carolina's Outer Banks, "We found many of the rccipes but turned up evidence that 2,000 years wete vety ele$ant." -Joyce Taylor ago, the Algonkian Indians established fishing camps there when food was scarce elsewhere. Phelps says, "The people get Those were the days when recipes the gift of a boatload of freshly caught Algonkian knew how to were handed down, generation to fish. Those native Americans didn't every ounce of food out of the es- generation. Only one cookbook, Tfie record their recipes, but they did leave tuarine system." We have to speculate on how the In- FruSal Colonial Housewife, was behind something almost as seafood, says published in America between 1742 valuable-garbage. dians cooked their and L796. That book instructed David Phelps, an archaeologist at Phelps. But John White, a colonial paintings, housewives in "the art of dressing all East Carolina University, rummages historian and artist, left sorts of viands with cleanliness, through ancient Indian garbage pits, showing that stewing and broiling were methods. decency and elegance." The way to ca1led middens, in search of clues that at least two of the boil a skate, it says, is to cut it into will tell him how the Indians lived. A What we eat today is a blend of the Indian long strings, throw it into salt and list of the remains in those garbage European tradition and the water, and boil it for three minutes. piles reads like an Indian menu: know-how. Oyster roasts and clam Drain it well and serve on a platter, shellfish, opossum, terrapin, fish, bear bakes date back to the earliest colonial probably because Indians surrounded by broiled eel, with a but- and deer. days, the how dig a hole in ter and mustard sauce. "People have to put their garbage showed the settlers to ground, Eel, considered an underused species somewhere and the middens are where the line it with hot stones, and pit. in this country today, was a frequent all the food remains and old utensils cook seafoods in the covered Taylor says her research has colonial dish. It seems the settlers, ac- went. We can go back a couple of thou- Joyce her modern customed to dining on eel in Europe, sand years by exploring those garbage shown that cooks can take brought a wide variety of recipes with piles," says Phelps. He's found that for a few tips from their colonial counter- them to the new country. The Frupal the most part, the Indians were eating parts. The recipes may be a few hun- years Colonial Housewife instructs cooks the same things we're eating today. dred o1d, but they've stood the prepare (Unlike test of taste. And those skates, eels and to eel by roasting, boiling, fry- the colonists, however, there is just ing, broiling and stewing. And, of no evidence that Indians ate eel.) oysters-wel1, they're like the course, no colonial housewife should be "Unfortunately, we tend to think of ones the colonists used. Good as ever. without a recipe for eel soup and eel the Indians as savages living on the Davis pie. -Nancy A favorite recipe, published in an L832 magazine, was the eel stifle, a combination of onions, port wine, gravy, vinegar, anchovies and spices, boiled with eel. One of the most popular North Carolina dishes was a muddle, named so because it was a stew of fish mud- dled together with pork, bread crumbs, onions, mashed potatoes and spices. Potatoes, a common ingredient in colonial recipes, were often mashed, then added to a stew as a thickener (see recipe next page). Another Carolina original was the pine bark stew. During Revolutionary War times, Carolina cooks concocted the fish stew using the tender roots of Pine Bark Stew part of the pepper. Dot with L/4 cup butter. Pour 1 cup of the clam broth into baking dish. Bake fish 20 2 1/2 pounds trout fillets or other fish (you may minutes. Meanwhile, remove clams from shells. Reserve use 2 species) 18 half shells; place in a shallow baking pan. Chop 4 bacon sfrrps clams finely. Saut6 onion and garlic in remaining but- 1 cup chopped onions ter. Add clams, bread crumbs, parsley and remaining 1 1/2 cups diced potatoes salt and pepper and mix we1l. Add enough broth to 1 quart boiling water moisten. Spoon mixture into reserved half shells. When 2 teaspoons sa1/ fish has baked 20 minutes, place pan of stuffed clams in 1f 2 teaspoon dried thyme oven. Bake fish and clams 25 minutes, or until done, 1f 2 teaspoon dried rnarjorarn basting fish occasionally with liquid from bottom of 2-inch piece of dried red pepper pod pan. Fish is done when it flakes easily with a fork. 4 or 5 srnall tornatoes, peeled, or equivalent Transfer fish to a warm serving platter. Pour on almon- canned dine sauce. Surround with hot stuffed c1ams. Garnish with lemon and parsley. Makes 6 servings. Cut bacon into squares and saut6 over very low heat until lightly browned. Drain off all but about 3 tables- Almondine Sauce poons fat. Stir in onions and cook for about 5 minutes. Stir in potatoes, cover with boiling water, and season i0lIelt I /4 cup butter in a skillet over medium heat. Add with salt, herbs and dried pepper pod. Simmer until 1/3 cup sliced almonds. Saut6, stirring, until almonds potatoes are partiy done, about 10 minutes. Add whole are goiden. fish and continue to simmer for 10 minutes. Add (Adapted from Ifie Early American Cookbook by tomatoes and cook for 5 to 10 minutes or more, until Hyla O'Connor. Copyright 1974 by Alan Landsburg fish flakes easily and potatoes are tender. Remove pep- Productions, Inc. Published by Prentice-Hal1, Inc.) per pod before serving. Serves 6-8. Note: The modern version of this stew eliminates the original pine flavoring. Fish Muddle

1 pound fillets 1 pound Sround pork sausage 1 1/2 cups fresh bread crumbs 1/2 cup minced onion 1 eE€, beaten 1 teaspoon rnatjorarn leaves 1f 4 teaspoon leaf thyrne 1f8 teaspoon pepper 1 to 2 tablespoons cooking oil , optional 1/2 cup minced onion 1 cup water Baked Fish with Stuffed Clams 4 cups half and half I 1/2 teaspoons salf 20 littleneck clarns, scrubbed in the shell 2 cups or rrtore of rnashed potatoes 1 whole fish (about 3 pounds), cleaned chopped parsley 1f2 teaspoon salt, divided chopped hard-cooked e€€ 1f8 teaspoon pepper, divided 1/2 cup butter, divided Cut fish into serving size portions. Combine sausage, 1/2 cup finely chopped onrons bread crumbs, 1/2 cup minced onion, egg, marjoram, 1 clove garlic, crushed thyme and pepper. Shape into balls using about one 1/3 cup fine dry bread crurnbs tablespoon mixture per ba1l. In a 5-quart Dutch oven 3 tablespoons minced parsley brown meatballs adding 1 to 2 tablespoons cooking oil, almondine sauce if desired. Add l/2 cup minced onion and continue to Iernon slices cook until onion is tender. Add water and bring to a parsley sprlEis boil. Cover and simmer for 10 to 15 minutes or until meatballs are done. Place fish fillets on top of meatballs. Place clams in a large saucepan. Add water to a depth of Combine 2 cups of half and half with salt. Pour over 3/4 inch. Cover and bring to a boil; reduce heat to fish. Heat until fish flakes easily when tested with a medium. Cook 5 to 7 minutes, or until clam sheiis are fork. Combine remainder of half and half with potatoes open. Remove clams and set aside. Add enough water to until smooth. Heat for 2 to 3 minutes or until mixture is broth to make 1 1/3 cups; set aside. Preheat oven to desired thickness. Stir in chopped parsley. Ladle into 375o. Grease a large baking dish and piace fish in it. soup bowls; sprinkle with hard-cooked egg. Makes 11 Sprinkle fish inside and out with l/4 teaspoon salt and 1/2 cups. TIIBB/T)III?I(ilI

"The Back Pape" is an update the flounder to feed on, so they don't Center, Roanoke Island, P. O. Box on Sea Grant activities-on need to go into the trap for food. 699. Manteo, North Carolina 27954 or research, marine education and This summer. Bob Hines, a Sea call (919) 473-3937 or 5441. advisory services. If's also a $ood Grant marine agent at Bogue Banks, place to find out about rneetin$s, will be testing baits for use in the FIad trouble getting a call through workshops and new publications. flounder pots. Henries says, "We're to Bob Hines or Larry Giardina, the For rnore inforrnation on any of looking for a curiosity bait, something marine advisory agents at Bogue the projects described, contact the that will bring the flounder into the Banks? The problem is not in your Sea Grant of f ices in RaleiSh pot because he's curious about it." One dialing. The telephone number for the (e1e/737-24s4). possibility is a battery-powered light, Marine Advisory Services office has placed in the pot, to draw the atten- changed. The new number is (919) fish. tion of the 247 -4007 . It's shrimp season and If he is able to find a bait the floun- But the agents have not moved. no f isherman likes to der like, Henries says he'll be able to They can still be found at the Bogue find a drowning sea tur- selI his pots for $8. He says a fisherman Banks Marine Resources Center. tle in his shrimp trawl. will be able to run a line of flounder He knows he loses pots as economically as he can set out a shrimp and money every pots. iine of crab It *r. a rough year time a turtle gets tangled But Henries adds that he won't put f or homeowners with in his net. Trawling efficiency devices his design on the market until he can (TEDs) may offer heip to fisherman beachfront and sound- advise fishermen on what bait to use. property. and to turtles. Early evidence in- front Spencer We'il let you know how the testing Rogers, Sea Grant's dicates that the devices, sewed into turns out. coastal engineering spe- trawling gear. can fence the turtles and cialist, says that an av- other large sea animals out. They may 15 20 oceanfront houses are save lives of turtles. some of which are erage of to new each year. this year, and al1ow for longer tows Sea Grant has a threatened But endangered. (A by trawlers. area specialist in the about 150 were threatened. house is f no substantial Larry Giardina. a Sea Grant marine Manteo of ice. Rich threatened if there is protection shore- advisory agent at Bogue Banks, is of- Novak will be develop- between it and the fering five TEDs for fishermen to try ing an educational 1ine.) At Topsail Beach, one of the out on their boats. There will be no program that will help areas hardest-hit, over 60 houses were charge for a device and Giardina will recreational businesses threatened. explain its use. If you're interested, at the coast improve their manage- Rogers blames the high frequency of contact Giardina at the Bogue Banks ment. He'11 also work with the tourism northeasters, which repeatedly pound- Marine Resources Center, P. O. Box industry in analyzing the recreational ed the coast this winter, and the in- 896, Atlantic Beach, North Caroiina needs of coastal counties and cities. creased erosion in areas of high den- Novak comes from the Recreation sity. "I saw more erosion of dunes this 28512 or call 247 -4007 . Resources Center at the University of year than has been typical in the last Wisconsin where he has worked as a five to ten years," he says. For years, commer- project assistant. His other experience Damage wasn't confined to ocean- cial fishermen have been includes consulting for private recre- front property, says Rogers. "The catching f lounder in ational developments, teaching at the sounds and rivers also took a beating their crab pots. That University of Wisconsin and managing with the worst damage on the Neuse gave Etles Henries an recreation facilities. River." idea. He's built a pot Novak has a bachelor of science in Sea Grant offers a series of five just for catching floun- Recreation and Park Administration colorful 23" x 35" posters depicting ero- der. Henries, a Blounts Creek busi- and Business Administration from sion in four of the state's major es- nessman, designed his flounder pot to Western Illinois University, a master tuaries: Core/Bogue Sounds, be flatter and with a wider entrance of science in Forest and Range Man- Albemarle Sound. Pamlico River and tunnel than the crab pot, he says. agement from Washington State Uni- Neuse River. The fifth poster, "Cause Henries says there's just one snag in versity, and has done post-graduate and Effect," explains the reasons for his invention. So far, he's been unable work at the University of Wisconsin in estuarine erosion. For a copy of the to find a suitable bait to entice the fish Madison. free posters, write UNC Sea Grant. into the pot. He says there's an ample If you would like to contact Novak, Please specify which posters you want. supply of smal1 fish in the sound for write him at the Marine Resources Continued on next pa{e Sp".."r Rogers, was chosen by the day conference at the University of forecast, and what to do after the Sea Grant staff as Agent/Specialist of Delaware at Newark, June 2l-23. storm has passed. The brochure also the Year. Jim Murray, director of ad- Component members of NOAA, such provides a large tracking map that can visory services, says Rogers received as the Sea Grant Program and the be used to follow the progress of this the award for outstanding develop- National Marine Fisheries Service, season's hurricanes. ment and implementation of his ex- provided updates on their estuarine The brochure was published by Sea tension program. Rogers developed research efforts. Grant, the N.C. Division of programs that helped coastal com- B.J, Copeland, UNC Sea Grant Emergency Management and the N.C. munities solve shoreline engineering director, moderated a session on the Office of Coastal Management. John problems. problems facing estuarines in the Un- Sanders, Sea Grant's former coastal ited States and the Sea Grant research weather awareness specialist, acted as being f unded to combat those an advisor for the project. problems. For free copy the, colorful UNC Sea Grant a of be followed brochure, write Sea Grant. Ask for Director B.J. Copeland The conference will with a National Estuarine Symposium that About Hurricanes. says he would like to see held Raleigh next year. more North Carolina re- will be in searchers involved in de- Hurricane Ernergency Plan- veloping the nation's Frank Thomas, of the ning: EstimatinS Evacuation ocean policy. Ocean NCSU Department of Times for Non-Metropolitan policy invoives studying the inter- Food Science, and Sam Coastal Cornrnunities, by John national use of our oceans and the Thomas, a Sea Grant Stone of the NCSU Department of questions of territorial rights. tu Seafood specialist, have Civil Engineering, is written to give Copeland has provided project in- revised the Technical emergency planners in coastal com- itiation funds for a new North Caroli- Operations Manual munities simplified methods for es- na Marine Policy Fellowship Program for the BIue Crub Industry. The timating hurricane evacuation times. that will be administered through the manual is designed to help processors For a copy of the publication, send Institute for Coastal and Marine Re- produce high quality crab meat. This $1.50 to UNC Sea Grant. Ask for sources at East Carolina University second edition reflects regulatory UNC.SG-WP-83.2. (ECU). The first fellowship will be changes in blue crab processing since awarded to a student in the ECU De- the original edition was published. For a copy, send to UNC Sea Grant, partment of Sociology, Anthropology $1.50 Coastwatch is published monthly and Economics under the direction of Box 5001, Raleigh, N.C. 27650. Ask except and December by the Uni- Michael Orbach, a noted ocean policy for UNC-SG-83-02. July versity of North Carolina Sea Grant researcher. Program, 105 1911 Building, program year College The fellowship will train It'. that time of again- North Carolina State University, top students in marine policy, provid- hurricane season. And this just may be Raleigh, NC 27650-5001. Vol. 10, No. ing leaders that will help solve the year when another Hazel comes to 6, 1983. Dr. B.J. Copeland, tomorrow's ocean-use problems. ca1l. Are you prepared? June/July, director. Neil Caudle, editor. Kathy Send for the new brochure, About Hart and Nancy Davis, staff writers. keep abreast of the latest in es- Hurticanes, what to do and when To Second-class postage paid at Raleigh, tuarine research, the National Oceanic to leave. The brochure tells you what NC 27611. and Atmospheric Administration to expect when a hurricane strikes, (NOAA) sponsored a national three- how to plan ahead, what to do if one is

OOASTSIII'CH Second-class postage paid 105 l9l1 Building at Raleigh, NC 27611 North Carolina State University (ISSN 0161-8369) Raleigh. NC 27650 A

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