The coastland times. [volume] (Mnateo [i.e. Manteo], N.C.) 1947-1959, 1956-06-01

buyers of seafoods for subsequent
retail are price conscious rather
than quality conscious. Since the
attainment of a high quality
product is matter of extra care
and hence cost, the dealer or proc
essor who now exceeds the de-
mands of government and trade
requirements may find himself in
unfavorable competition with the
dealer or professor who observes
the minimum of the necessary
rules. This condition is not unique
to North Carolina. It is country
wide, and affects all phases of the
industry. Perhaps there is no bet
ter way to better the economic
status of the industry than to
bring about an improved product
by use of all the technical skill
and scientific knowledge now avail
able. The adoption of set of vol
untary standards which by their
very nature, would, sooner or later,
become obligatory, might do more
than anything else to promote and
popularize fisheries products.
North Cardinals Opportunity:
North Carolina dealers stand to
gain rather than to lose by a uni
versal application of standards to
improve quality, for there is no
state on the Atlantic or Gulf coast
endowed by nature to produce a
better fisheries product and few
which can supply as good. All of
the productive area is within easy
sail of one port or another. Fish
from the sounds and rivers are
often alive or in rigor when land!
ed; and in some of the eastern re-
tail stores it is not unusual to find
them stiff or still gasping. The
trawl caught fish are only day
or two out of the water and when
handled properly upon capture are
in excellent condition when landed.
Crabs, more often than not, are
completely processed and en- route
to the wholesale market within "a
hours after landing.
Oysters are ordinarily shucked
the day of capture or the next day.
The North Carolina oyster has
been the subject of considerable re-
cent controversy, being called
small, dark in color, unacceptable
to the market, and nonuniform in
size. To some extent all of this is
true, but there is nothing inherent
in the North Carolina oyster
which makes it inferior to the
oysters of northern regions. North
Carolina oysters, like all southern
oysters, are more heavily pigment
led than are those from New Jer-
sey, New York, and Connecticut,
but the oysters can be Cleared
up by blowing. 1t is an uncom-
mon practice in the State, al
though it is standard procedure in
the average oyster producing state.
And North Carolina oysters are
"blown" after they are sold to Vir-
ginia and Maryland to be packed
and sold as Virginia and Maryland
oysters. The size of the North
Carolina oyster is a function of
age, and by letting the oysters
grow year longer, a larger oyster
would be obtained. Nonuniformity
can be corrected by grading.
It seems that none of the criti-
cisms of the North Carolina oyster
is valid since each is correctible.
No one has ever found fault with
the taste Of the North Carolina
oyster.
North Carolina oysters sell and
sell well, most Of the production
going to Virginia and Maryland
where the processing is completed,
where they are packed and labeled
as Virginia and Maryland oysters;
and at least some of which find
themselves back in North Caro-
lima.
North Carolina shrimp are ma
tionally recognized in the trade
as of excellent quality, freshness
and taste. The animal has good
kaoninop r,,,ol;fios and holds ,,r ,,yoll