File:Coast watch (1979) (20473091940).jpg

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Upper: John O'Sullivan puts on a net before touring the Whole Foods' Pigeon Cove facility in Massachusetts. Lower: Bradley Styron and other volunteers from Carteret County, North Carolina, watch as a worker prepares fish fillets.

Title: Coast watch
Identifier: coastwatch00uncs_18 (find matches)
Year: 1979 (1970s)
Authors: UNC Sea Grant College Program
Subjects: Marine resources; Oceanography; Coastal zone management; Coastal ecology
Publisher: (Raleigh, N. C. : UNC Sea Grant College Program)
Contributing Library: State Library of North Carolina
Digitizing Sponsor: North Carolina Digital Heritage Center

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The visit to the state-of-the-art seafood facility is one stop on an East Coast trip sponsored by a Rural Community College Initiative (RCCI) grant awarded to Carteret Community College. The project promotes local seafood through community and business partnerships. In October, RCCI community volunteers unveiled the seafood branding campaign — "Carteret Catch: Select N.C. Seafood from the Fishermen of Carteret County" — at the 2005 N.C. Seafood Festival in Morehead City. The campaign focuses on seafood caught by commercial fishers, processed by seafood dealers and served by select restaurants, all from Carteret County. "We are trying to find ways to build traceable chains from catch to plates, so customers are sure of what they are getting," says John O'Sullivan, the RCCI team coach. The group also wants to increase demand for local seafood and boost revenues to local fishers, seafood dealers and restaurants, according to North Carolina Sea Grant seafood technology specialist Barry Nash, who is helping to develop the marketing program. Funded by the Ford Foundation and implemented through the Southern Rural Devel- opment Center, RCCI is a collaborative effort between Carteret Community College, North Carolina Sea Grant, North Carolina A&T State University, North Carolina State University, N.C. Cooperative Extension, and the National Oceanic & Atmospheric Administration. EAST COAST TRIP Last winter, the RCCI group took the week-long trip to Whole Foods and other East Coast markets and facilities to learn how to market products in different ways, according to 0'Sullivan, an NC A&T farm management and marketing specialist. "Whole Foods is the most successful retail grocery of the natural foods approach," he adds. The company participates in the "fish for future" program that promotes sustainable seafood caught by fishers who follow practices that allow the fish population to grow and thrive rather than be depleted, adds 0'Sullivan.
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TOP: john O'Sullivan puts on a net before touring the Whole Foods' Pigeon Cove facility in Massachusetts. BOTTOM: Bradley Styron and other volunteers from Carteret County watch as a worker prepares fish fillets. "I was impressed how much customers value local seafood," says Sandra Gaskill of Harkers Island, who works the water along with her husband, Elbert Gaskill. "You just need the right equipment, transportation and marketing of the seafood." To learn more about the processing plant and its marketing practices, the group toured the Pigeon Cove facility. After putting nets on their hair, they crowded into a large processing room where a man was filleting fresh pieces of flounder. Then they moved to another area where a worker places flounder fillets on a conveyor belt that flows through a skinning machine. Nearby, a woman checked fish for parasites and bruises under a special light. "Fish has to look good and have eye appeal for customers to buy it," says Parkes. While in Gloucester, the group also visited the "Lady of the Sea" memorial — "dedicated to the wives, mothers, daughters and sisters of Gloucester Fishermen," according to the inscription. "This is touching," says Sandra Gaskill. "Fishing is a hard way of fife, and the women deserve a memorial." During the trip, the group also went by bus to markets and fishing cooperatives along the East Coast — from the famed Fulton Fish Market in New York to the waterfront at Stonington, Conn. 14 HOLIDAY 2005

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