Utilization of North Carolina skates and rays

[From the U.S. Government Printing Office, www.gpo.gov]

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TABLE OF CONTENTS

INTRODUCTION 7
SPECIFIC OBJECTIVES 3,
Objective I. -Assessment of Foreign Markets 4

Market Size
4

Species Marketed
5
Exchange of Skate Samples. 5
Summary of Results for Objective 1 8

Objective II. Description of Product Characteristics

Skate vs. Ray 9
Marketable Yield 11
r*
.0 Chemical Composition 12
00 pn
Taste Panel Evaluations. 13
ON
-9 Summary of Results for Objective 11 14
Objective III. Initiating Dev*elopment of a North Carolina Skate and
Ray Fishery 15
Project Interactions with Fishermen 15
Project Interactions with Processors, 18
Project Interactions with the General Public 18
Summary of Results for Objective III
CONCLUSIONS 19
20
RECOMMENDATIONS 21

LITERATURE 23
TABLES 25
FIGURES 39

UTILIZATION OF NORTH CAROLINA

SKATES AND RAYS

W. Steven Otwel'11, and Tyre C. Lanier

Department of Food Science
North Carolina State University
Raleigb, N. C. 27650

North Carolina Department of Natural Resources and Community Development

Division of Marine Fisheries
Morehead City, N.'-C. 28557

Special Scientific Report No. 31

December, 1978
This study was conducted in conjunction with the U. S. Department of
Commerce, National Marine Fisheries Service under the Commercial Fisheries
Research and Development Act, PL 88-309, Project 2-323-R and sponsored by
the Office of Sea Grant, NOAA, U. S. Department of Commerce, under Grant
No. 04-8-MOl-66 and the North Carolina Department of Administration. The
U. S. Government is authorized to produce and distribute reprints for
governmental purposes notwithstanding any copyright that may appear hereon.
iCurrent Address: Food Science Department, University of Florida, Gainesville,
FL

INTRODUCTION

Utilization of skate and ray for human food is not a new concept.

For many years skate (synonymous with rays as a marketing term) have been
purchased by Western Europeans, Japanese, Chinese and certain South American

countries. . Present market trends i n Europe attest to the demand for edi bl e

skate. The supply of traditional skate has decreased and the steady demand

by European cons umers has caused an increase in wholesale value (Otwell

and Crow, 1977). At present there exists no intentional fishery for

skate in the United States. The supply of skate an d ray along the coast

of the United States has been designated an underutilized marine resource

(Rathjen, 1977).

The utilization of skate by the United States fishing industry is also
not a new concept. In 1888 Collins (1887) advocated marketing of skate as

an export item destined for existing European markets. Only recently has

a major effort been conducted by governmental agencies to interest United

States fish fi rms in international marketing of skate (McAvoy and Earl,

1977; Rathjen, 1977). Presently a small amount of United States skate,

harvested as incidentals, are being exported through major seafood firms
in New York (Daniels, 1978 personal communication). A very small domestic
demand for skate is growing within local ethnic groups in major cities, i.e.,
New York, Washington, D. C. (Wash. Post, 1977).

Since skate and ray have historically been of minimal commercial yaLlue

to the United States fishing industry, very little information is known of

their biology, availability, abundance, processing requirements, edibility,

..etc. .'Such information is essential to assure success of any new marketing

venture, and to protect the existing skate supply. The intention of this

study was to generate preliminary information pertinent to development of

marketing of skate and ray in established foreign markets. The scope of

this work was limited to skate and ray common to North Carolina,,and emphasis
was placed on utilization of the abundant and troublesome cownose ray,

Rhinoptera bonasus. As will be explained later in'this report, a long haul

fishery for cownose ray is feasible only in North Carolina sounds, thus pre-

senting a potential unique resource for the state.

SPECIFIC OBJECTIVES

1. Locate and characterize foreign markets for North Carolina skate and

ray.

2. Determine product characteristics of North Carolina skate and ray as

they apply to market demands.

3. Initiate development of a skate and ray fishery in North Carolina.

Objective 1. Assessment of Foreign Markets

Previous research has indicated that potential markets-for North Carolina
skate and ray exist in Europe (Otviell and Crow, 1977). To further investigate'
the availability of these markets, recommendations suggested a telex machine-

was essential to communicate with European seafood firms which had expressed.

an interest in North Carolina skate. Due to circumstances beyond the control

of the researchers, requested operational use of a telex machine was never

secured during the six months duration of this project. All information

concerning markets for skate in Europe was obtained through literature

reviews, direct communication via letters and indirect communication

through seafood brokers based in the United States.

Market Size

The muscular pectoral fins or 'wing s' with skin-on or off are the main

marketable portion of skate. A total in excess of 30 million pounds of skate
wings were marketed in England, France and Belgium in 1'973 (Table 1). An
estimate of 50 million pounds of wings is considered conservative for the

entire market size for skate wings in Europe. No estimates of the quantities

sold in other foreign markets is available.
The percent of skate purchased from external sources in 1973 indicates
that European firms are willing to import wings (Table 1). Volume of

potential imports will depend on the amount of European domestic harvest,
quality of imported wings and institutional barriers to trade. All skate
importing countries levy import duties, apply turnover taxes and require
health inspections of foreign seafoods. Although the specific information
concerning these barriers is variable, United States seafood firms should be

made aware of their existence prior to entering into contracts for marketing

skate.

Species Marketed

A list of skate species with commercial value in Europe (Table 2) is

in agreement with species requested in initial letter surveys and supple-
ments, the marketed species list compiled in preliminary reports (Table 3;
Otwell and Crow, 1977). E@I@ tatis, the common and/or flapper skate is
considered the most desirable skate in Europe. Rays (Dasyatis pastinacea,
the common stingray; D. centroura, the roughtail Stingray; Tyliobatis
aquila, the eagle ray, and Mobula mobular the devil ray) possess no

economic importance in Europe primarily due to their relatively infrequent

occurrence (Wheeler,.1969).

Exchange of Skate Samples

Letter correspondence was continued with 12 European seafood firms

which had expressed an interest in North Carolina skate during indtial
market surveys in Fall, 1977, These letters attempted to ini.tiate an
exchange of products so that North Carolina seafood firms could become
acquainted with quality demands, product forms and packaging methods
desired; and foreign firms could examine samples of typical skate and ray
harvested from North Carolina waters (Figure 1). The first reply to our.
February 17, 1978 letter did not arrive until April 15, 1978. Letter
correspondence required at least 56 days turn-around time. To date six
replies (50% return) have been received. The foreign replies continue to
express an interest in cooperating in an exchange of samples. Unfortunately,
p
without operational use of a telex machine, the planned exchange was near

impossible during the six month project term.. The enthusiasm of one

foreign firm for a product exchange was most evident.;as he sent cables

requesting "please send your telex number we will serd samples.@'

To circumvent communication problems and avoid excessive transportation

costs, a French seafood firm suggested purchasing frozen skate wings from

a Canadian fi rm which presently markets an acceptable frozen skate-wing in

France. One 25 pound box of frozen skate wings was purchased from

Bonavista Cold Storage, Inc. in St. Johns, Newfoundland.- The samples

arrived May 1978. The species purchased was labelled-Raja bati.s. Each

individual skate wing had been individually blast frozen, then loosely

packaged in, a cardboard fish box-lined with plastic. No particular care

had been taken in packaging to assure a quality product. Although later

tests confirmed the Canadian samples were of excellent quality, their

method of packaging should not be exemplified by North Carolina firms

attempting to ship skate to Europe.

Letters from European seafood firms were skeptical of the ability and

desire of the United States fishing industry to supply a quality product.
The preferred method of processing is,IQF (individually quick frozen) or

blast frozen in shatter pack. @ Shatter packing impl.ies individual wings
can be separated from a package simply by dropping the pack on a solid

surface which loosens attachment of adjacent frozen wings. The specified
size and color of wings varied per country (Table 3).
Attempts to allow foreign firms to examine North Carolina skate and
ray were made through international seafood brokers based in the United
States. Unfortunately these brokers have their established clientele and
could not work directly with European firms which had replied to our

letter surveys. All brokers contacied were interested in our project and

agreed that marketing of North Carolina skate was most; 14"easible under the
existing market conditions in Europe. Brokers warned that .new marketing

ventures in Europe would have to consider third country competition.

Samples of clearnose skate, Raja eglanteria.were harvested from piers

in Morehead City, N. C. and prepared for shipment to Holland and Germany
through an ee'l broker, George Robberecht of Montross, Virginia. -These

wings were frozen individuall with skin-on, then wrapped as pairs
y

in plastic bags. Frozen wings were shipped in dry ice in May of 1978.

No report of the results of this trial shipment have been received other than
a request by Mr. Robberecht for more samples, which were unavailable it the

time of the request.. This could indicate, however, that some interest had

been expressed in the clearnose skate samples.

Samples of cownose ray, Rhinoptera bonasus were harvested from Core
Sound and prepared for shipment to Blackpool, England. via Barba ry Coast
Seafoods, international' seafood brokers, based in Burlingame, California,

Four boxes of frozen ray wings were prepared in the same manner as used

for clearnose skate. This shipment was made in May 1978 so as to coincide

with the Annual Seafood Exhibition in Blackpool. From England the samples

were distributed to Paris, France; Goteburg, Sweden; Hamburg, Germany and
Italy. Initial responses of some foreign firms (England, Sweden, Germany)
were disappointing. They were unfamiliar wit-h the large amount of blood in
the muscle tissue. Sample's sent to Paris had spoiled prior to arrival.
Inexperience of the brokerage firm in marketing of skate is a partial

cause for the initial product rejections. The brokers introduced the

product as skate, when in fact it was a ray. Foreign firms anticipated

pure white flesh commonly associated with most European skate. Cownose

is nut harvested in European waters. To introduce a new product
L

the connotation of,an old familiar product was misleading.
All foreisi,

impressions of cownose ray have not been received. Red and/or
pink flesh

L
in skate and ray is not uncommon (Table 3). With proper promoting, markets

receptive to cownose ray may be located.

Summary of Results for Objective I

Market trends in Europ@2 are conducive for increased importa )n

@7
skate. Demand fo.- stkatc ex6c-eds the traditional supplies and @urropeat

f i
seafood firms continue to express interest in purchasing quality skat

the United States. Certain species marketed in Europe frequent the North

Carolina coast; however, the local availability of the species is limited

compared to that cf the cownose ray. Skate samples typically marketed in

Europe were purchased from Can-ada for evaluation of product characteristi,---..@@.

Clearnose skate and cownose ray samples from North Carolina were shipped

to various foreign firms for 'their evaluation of frozen wings. Impressions

on the clearnose skate have not yet been received.- Impressions of the cownose

+
ray were initially disappointing; however, misleading promotion of the producl.

by brokers unfamiliar with skate marketing did not prepare foreign buyers

for the red appearance of the cownose muscle tissue. Despite this, red

in rays is not an uncommon marketing attribute. Additional test., shipp.-,ent-s

and marketing efforts are needed to accurately assess the potential market

for cownose ray from North Carolina in foreign countries.

Obj@ctive 11. Description of Product Characteristics

Skates and rays are basically nothing more than flat-t-ened sharks.

Their 'skeletons' are primarily composed of the same-cartil-ginous substance

9
typically found in all' true sharks. This flexible, gristly skeleton is

reason for phylogenetic distinction of all Elasmobranchs from fishes with

calcified skeletons, bony fish, Osteichthyes. The flattened structures of
skates and rays resembles 'wings' attached to the main body trunk. 'Wing'
shapes vary from semi-circular to triangular, and 'wing' spans range from
less than 12-inches for some deep water skates to 22 feet or more for some
giant Manta rays. The 'wings' are composed of a central thin layer of
cartilage which Js sandwiched between two thick layers of muscle tissue.
A tou gh 'skin' covering the muscle tissues can be smooth or rough depending
on the patchiness of thorn-like projections more typically found on skates;

and body coloration varies from brown to gray or black, with or without

dark stripes and/or,spots

Skate vs._Ra
Laymen generally differentiate skates from rays by the length of the

'noses and spines on the 'tail'. Skates are generally long nosed and
harmless, with the exception of small spines on the upper 'wing' surface.

Rays are generally not long nosed and have a venomous stinger located on

the dorsal surface-of their 'tail' which is their most fearsome defense.

Experts differentiate these fish.by their mode of birth. Skates are

oviparous, producing leathery egg capsules that develop and hatch outside the
maternal body. Rays are all believed to be ovoviviparous, bearing forth

their young alive after they have hatched from eggs within the mother. Rays

are more widely distributed than skates. Skates are usually limi ted to waters

with near ocean salinity; while, rays are found living over great depths

of the ocean, along the shelves of all continents, and in some completely

frelh water env i ronments. Some rays pref er to mi grate i nto the f resher ter
reaches of rivers in search of foods and warmer water temperatures. Food
habits of most skates and rays are similar, ranging from crabs and shrimp
to clams, oysters and scallops. As a result of these food habits, skates and
rays have been labelled as nusiance fish, especially in North.America due.
to the consumption of valuable oysters in the Chesapeake Bay of Virginia, and

scallops in the North Carolina sounds.

The cowno.se ray is an especially costly nuisance to' scallop'fishermen.-
Cownose rays have a notorious reputation for uprooting eel grass'es in search

of oysters and scallops. Consumption of these mollusks in combination with-

the alteration of their environment results in immediate losses for the

fishermen and tends to, diminish future stocks. Sea Grant-supported,research
In Virginia (Smith and Merriner, 1978) has estimated losses resulting from-..
cownose predatory damage to be as much as $33,000 for one oyster fisherman
and $100,000 for one clam fisherman within one season.* Virginia oyster -

growers felt their yearly losses were sufficient to allow an investment of
up to $200 per acre of planted bottom to protect their interest.--..*

While the cownose ray is a costly predator to many coastal areas, its.-

fishery by long-haul techniques, which is necessary for harvest in large
quantities, is unique to the sounds of North Carolina. Large schools of

cownose ray several thousand feet wide enter the sounds in early spring and
fall, at which time harvest by long-haul becomes feasible due to the shallow

water of the sounds. Upon reaching Virginia waters, the schools dissipate,
later reforming for thesouthern migration in the fall.

Commercially, skate and ray are considered one and the same. This

practice can lead to costly misunderstandings about product identification.

Prospective dealers interested in marketing skate should become familiar
with the particular species names. Common names vary depending on country
and regional preferences. Knowledge of the scientific name is the best

assurance that a skate product is properly identified. Established dealers
of skate in Europe specify species names (Table 2 and 3) and require such

labelling of shipments.
For example, recently a foreign dealer requested a shipment'of smooth

skate. A United States processor thought his cownose rays appeared "smooth"
and packaged a contracted volume for shipment. On arrival the foreign

dealer was confused and turned down the entire shipment. Both men were

at fault. Smooth skate could have been one of possibly three distinct

species. The smooth appearance of the skin on cownosed rays, however,

did not warrant ide ntification of this species as smooth skate. If scientific

names had been specified, this costly mistake could have been avoided.

Marketable Yield

Samples of skate and ray were slaughtered to evaluate the percent

marketable yield per species. Slaughtering is a simple process of cutting

the wings from the skate such that a minimum amount of main body, cartilage

supporting the visceral cavity and gills is included in the cut. Wings

from the cownose ray were covered with a green-to-brownish smooth skin

(Figure 2). Skate wings were covered with a light-brownish skin which

contained patches of 'thorny' projections. Muscle tissue from the ray
was red due to the presence of,blood and a large number of red muscle fibers.

Skate wings contain pure white muscle. The average wing yield with skin-on

12-

Tanged,from 42% for the larger cownose rays to 35-36% for the, clearnose
skate (Table 4). The Ca'nadian skate wings had been 'trimmed'_(Figure 3)'.
Trimming of the wing edges, which contain very.-little meat, is a preferred

practice expected by most foreign dealers.
:Chemicalcom2ositio'n

Analysis of the basic chemical composition of skate and ray yielded

s i rpi 1 a rresults for both species (Table,5). Muscle tissue from skate and

ray wings is high in prGtein 15.4-21%) and low in fat (0.8-1.4%). The

accuracy of the indirect protein determinations was influenced by intrinsic
variation in the content of non-protein nitrogen constituents as reflected

by differences in nitrogen content, and influenced by extraneous moisture
due to blast freezing used on Canadian skate. The urea content (0.4-1.2%) is
lower than that commonly reported for most sharks (Gordievskaya, 1971;

Morris and Stouffer, 1975). The Canadian skate, Raja batis, contained the

lowest amount of urea (.4%). The smaller clearnose skate, Raja eglanteria
contained the largest amount of urea (1.1-1.2%)

There was minimal effect of frozen storage on the chemical composition

of all skate analyzed. During frozen storage for one month at -290C,cownose

ray and clearnose skate wings, wrapped at pairs in plastic bags, may have
dehydrated slightly, but the basic composition of the muscle tissue did not
significantly change. Stability of the urea concentration and absence of.
ammonia-like aromas after thaw suggests that frozen storage at -29% helps

prevent spoilage typically associated with most elasmobranchs. A high

urea concentration in elasmobranchs is the major reason'for spoilage due to

its decomposition during storage and the accompanying release of ammonia

and ammonia-like aromas and flavors (Simidu and Oisi, 1951; Suyama et al.,
.1951; Gordievskaya, 1971).

Taste Panel Evaluations

A trained profile panel was used to assess the textural and flavor

attributes of cownose ray and the Canadian skate. A prelimnary taste

sess-ion was conducted to acquaint the panelists with the product and to formulate

ballots of characteristics describing skate taste (Tables 6, 7 and 8).

Broiling for 10 minutes was the standard method of sample preparation. Fresh

and frozen cownose ray wings averaged 5.2 kg. Small ray wings averaged

0.5 kg. Canadian skate wings averaged 1.9 kg. Rating of product characteristics

was made in reference to a 14 point scale. Panel sessions wer e conducted

on broiled vs. fried cownose-ray; fresh vs. frozen ray, large vs. small ray,
and ray vs. Canadian skate. Texture (Table 9) and flavor (Table 10) w ere

rated during the same session.

Broiled cownose ray was textu rally very similar to fried ray, but
frying masked certain undesirable flavors and aromas, i.e., blood, ammonia,
iodine, metallic. Undesirable flavors were more noticeable in the unbreaded
samples. Cornmeal with no added spices was used to bread the fried ray.
e,
Panelists commented that they would not eat broiled ray by preference,
but would purchase ray for frying. Fried ray flavor was described as a
mixture of oysters, scallops and fish, and the firm texture was like tender

beef.

There were no major differences in the textural and flavor attributes

of fresh ray.versus ray which had been frozen for one or two months at -29'C.
Frozen storage did not noticeably alter the texture of the meat. Ray

meat flavor was milder after frozen storage, i.e., ammonia aroma and blood

1.4
flavor decreased. This result is in keeping..With the chemical analyseL

which demonstrated the chemical stability of the muscle tissue during ii@rozen
storage for one month (Table 5). Panelists did not specifya preference for

fresh or frozen ray. Broiled ray was simply,not prefered by any panelists.

The size of the wing appears to be a dominant feature influencing
the textural attributes of cownose ray. Smaller ray wings were softer and
yielded a mushy resistanc@@ to mastication. The prefered texture was the firm

meat typical of the large broiled and fried ray wings Wing size did not
appear to effect flavor ratings. However, sufficient' data were not gathered

to statistically substantiate the effects of wing size on either flavor or.

texture.

The texture and flavor of the Canadian skate wings were distinctly

different from that of the cownose ray. The skate was a.much softer

product than larger rays, but had a firmer texture than noted with the

smaller rays. Broiled skate had the firm, cohesive mouth.feel prefered

by panelsists. Skate flavor was milder than large rays, i.e., it showed

lower panel ratings for blood, ammonia and iodine. Although the.skate was

rated highest in metallic flavor, it was the only-meat in which.a sweet

after taste was noted. Panelists *commented that they would eat broiled

skate, but prefered fried skate.

Summary of Re ults for Objective II

Commercially, skate and rays are jointly referred to as skate. However,

there are distinct differences between skates and rays, and between various

species of skate or ray. To avoid costly misunderstanding prospective
dealers should become acquainted with such differences and communicate in
specific terms which identify the particular species. the marketable yields

of skate and ray were similar for species examined, but they differed in shape,
skin color, meat color and size. Chemical analysis revealed that the meat

of skate and ray wings was low in fat and high in protein. The urea concen-
tration in skate and ray was less than that typically found in most sharks.
The chemical composition of skate and ray meat was stable during one month
of frozen storage at -290C. Taste panel results confirmed the stability of
the meat during frozen storage. Trained taste panelists preferred the larger
fried cownose rays to broiled and/or smaller rays. Texture and flavor of

cownosed ray meat was distinctly different from that of Canadian skate,

Raja batis.

Objective III. Initiating Development of a North Carolina Skate and Ray Fisher

Presentl y there exists no intentional fishery for skates and rays in

North Carolina. Development of such a fishery could be an economic boon to the

fishing industry and would aid i,n balancing the foreign trade defici.t in the

United States. Success of this new venture will depend on the fishermen's

ability to harvest quantities to satisfy contractile demands, the processors'

ability to handle and package the product, and the scope of existing and

potential skate markets. In an effort to provide assistance.in these areas

the results of this project were continually communicated to North Carolina

fishermen and processors so as to gain their interest and participation

Project Interactions with Fishermen

Most fishermen of North Caroli na are receptive to any new idea in

fisheries which will increase or stabilize their annual income. The

general concensus of most fishermen is that skates and rays are nuisance

fish which need to be controlled. Scallop fishermen are particularly con-

cerned with the cownose ray which migrates into the North Carolina sounds

to prey. on scallops. A vocal group of fishermen,, the Harkers Island
Committee for the Protection of the Rignts of Commerc-.al.Fishermen, i.ssued

a request for help in controlling ray predation on scallop beds. Fol-lowing

numerous meetings with local fishermen and Marine Advisory agents, Hughes

Tillet and Skipper Crow, it was decided that the cownose ray should be the
major candidate species for conducting a trial harvest.

Large schools of cownose rays enter the North Carolina sounds in March-

April during their ni-.@rthern migration, break-up into smaller groups during

their summer residence in the sounds, then reschool in large numbers prior

to their departure on their southern migration in September-October. Following

the recommendations from the Harkers Island Committee,.Dan Yoeman,'a local

fisherman experienced in the techni ques of the long haul fishery, was con-

tracted to harvest cownose rays during their spring migration.
Large schools of cownose rays were first sighted in Back Sound (Figure 4)
on April 19, 1978. This unusual late arrival date for the migration was due
to record low winter temperatures. A cooperative effort from Yarious
state agencies was organized to assist in the harvest.- The N. C, Division
of Marine Fisheries provided a cameraman, Jim Tyler and a spotter pilot,
Arthur Rose; East Carolina University Marine Advisory agent, Skipper Crow,
and N. C. State University personnel provided labor; and the Harkers Island
committee provided a boatload of vocal encouragement. Dan Yoeman's crew

(3) did most of the work.
On April 24, 1978 this armada descended on an unsuspecting school of
co.wnose rays swimming 1/2 mile west of Horse Island just inside Barden
Inlet. Using 450 yards of typical long haul netting fished in the usual
fashion, Dan Yoeman harvested an estimated 10,000 pounds of cownose rays

17
(Figure 5). An estimated 60-75,000 pounds could have been harvested in
the school fished. Time from set to, bailing was less than 2 hours. Only
2000 pounds of ray were bailed -fro m the bunt and the remaining 8000 pou-nds
were released. On re;--urn to Yoeman's dock (3 112 hours after the set) the

rays were hand loaded into a truck filled with ice. Iced, whole rays

were returned to the lab for processing. Rays were processed and packaged

with manual labor typical!'V employed by existing seafood firms. 'Wings

were cut from the body, viashed to remove excess blood, then packd9ed as
pairs in plastic bags prior to slow freezing at -29'C.

A subsample from the harvest was weighed and sexed to describe the

catch composition (Table 11). Twice as many males were caught as females,

More than 90% of the females were carrying developing embryos, 'pups'. The

long life span for cownose rays, typical of most elasmobranchs and the

evidence of only one pup per adult female suggest cownose rays are vulnerable

to overfishing (Smith and Merriner, 1978, Personal Communication).

This harvest represents the first time in the history of North Carolina

fisheries that a fisherman has intentionally harvested skate or ray. It

stands as proof that cownose rays can be harves ted with existing conventional

gear. Success of the operation has stirred the interest of fishermen along

the coasts of North Carolina and Virginia, and brought the attention of

processors which previously had been skeptical about harvesting rays.

In a follow-up to the harvest, a ray-frying was conducted at Dan Yoeman's

fish house to demonstrate the preparation and cookery of covinose: ray. The

demonstration was open to the public and specifically aimed at the Harkers

Island fishing community. Since this event, several fishermen have reported

that they have cut wings from cownose rays, taken them home to eat, and

packaged them in freezers. One fisherman even developed his own special
recipe, "Stew-fried -vihifferee"("whifferee" being the local term for skate
and rays).

Project Interactions with Processors

The participation of North Carolina processors. has been encouraged by

direct contact through Marine Advisory and Extension Agents, and the North
Carolina Fisheries Association. 'The 'general consensus from most'rrocessors

is that they are iin,cerested in handling skate and ray but are unfalMiliar with

marketing products overseas. Some have stated that they are 'willing to

handle skate and ray, even at a low profit margin, if they could sell-directly

to a brokerage firm which would manage the responsibility of international

marketing. The profit margin which they felt was required fortheir involve-
ment would depend on the ease with which processing of rays could be integrated

into their existing operations. One benefit of handling cownose rays which

they noted was that these fish are abundant when supplies of more traditional

species are lacking or absent.

The processing and cooking of cownose ray and Canadian skate has been-

df.@onstrated-to several individual processors. Conventional, existing equipment

(..n be used to process skate and ray, but particular care would have to be

(-4ercised to assure the meat is washed free of blood, wrapped to prevent

dehydration, and frozen immediately. Processors have been warned that
European seafood firms are skeptical of the ability and desire of United.

States firms to package a quality product.
Project Interactions with the General Public.
Preparation and cooking demonstrations have been conducted in an effort
to educate the public of our attempts to promote utilization of North Carolina

19
skate and ray. Public demonstrations were conducted@in the N. C. Division
of Marine Fis heries Building and in the N. C. Marine Resource Center, both
in Morehead City, N. C. Attendents. were-asked to rate the flavor and texture
of fried skate and ray on a 5 point scale (Table 12).
The 33 participants at the Marine Fisheries Building rated the acceptability
of fried ray and skate as being equal to or better than conventional fried
seafood. Participants ',@55) at the Marine Resource Center also rata-' the
flavor and texture of fried ray highly and asked where they could purchase
the ray meat. Participants at both demonstrations were extremely surprised
with the excellent taste of ray and felt the firm tex-t-ure was a desirable
attribute. Flavor was described as being similar to oysters and scallops.
In an.attempt tb develop more recipes for cownose ray, the N, r. State
University Seafood Lab nutrition leaders, under the direction of Spec ialist
Sam Thomas were asked to work with ray meat as a new form of seafood. They
were impressed with the product and rated all their recipes a s being above
average in acceptability (Table 13 and 14).

�uqEar of Results for Objective III

Many fishermen and processors have expressed interest j n i.nitiati.ng

a fishery for skate and ray in North Carolina. Two incentives for this

fishery are the hope for additional income and a means of management of

skate and ray predation on other valuable seafood resources. Experimental

harvest operations have proven the cownose ray can be caught and handled in

large quantities. Pilot processing operations indicate existing method ology

can be used to package skate wings. Processors have expressed an interest

in handling skate and ray depending on the profit margi n, but most do not

want to deal directly with foreign seafood firms. Processors have been

cautioned that quality should be a foremost consideration-when packaging
a seafood for international trade. Public demonstrations of skiti preparation

and cookery have been well received and suggest,that there is potential for

domestic promotion of skate and ray utilization.

CONCLUSIONS

Foreign market trends, product characteristl'cs.of*domestic skate, and

fishermen/procesors interests indicate potential for development ofa skate
and ray fishery in North Carolina. The demand for skate in Europe hn forced

foreign seafood fi rms to seek non-traditional sources of skate and ray. North

Carolina fishermen have proven that they can harvest skate, and processors

are willing to handle the produc, t if it brings enough profit margin to allow

dealing through inte@national brokers. The major North Carolina species for

promotion is the cownose ray, Rhinoptera bonasus. This ray is seasonally

abundant when other traditional fisheries are slow, and it poses a predatory

threat to more valuable seafood resources, i.e., scallops. The cownose ray

yields 'wings' of comparable size and chemistry as those markete d in Europe,
but the red color of the meat is an undesirable attribute in some Europ?an
markets. The cownose ray meat is distinctly, different from skate typically
marketed in Europe, i.e., Canadian skate, Raja batis., There is no comparable
European species of ray similar to cownose ray. Promoters of cownose ray
shouldconsider introducing this species with consideration for diff erences
in color, flavor and texture. Some European ibarkets have indicated that
they are fam Mar with pink flesh in skate. A proper, cautious promotion
directed toward researched markets should find market potential for the

cownose ray. A strong selling feature for ray may be their stability durin

frozen storage. Perhaps foreign markets other than Europe would be more

receptive to importing cownase ray. Other North Carolina skate and ray

species deserve further consideration, although availability of these

species does not approach that of the cowpose ray. The favorable impression:

of domestic tasters of skate and ray suggest domestic promotion of North

Carolina skate and ray is a definite long range possibility.

RECOMMENDATIONS

1. Information concerning skate and/or ray b-iology, availability, abundance

and predatory damage are required before the reasonable development of

a skate and ray fishery can be initiated in North Carolina. Although

fishermen have advocated harvest as a means to decrease ray predation

on scallops, evidence suggests that cownose rays are vulnerable to
overfishIing. Should a full scale fishery develop, information is needed

to aid in determination of quotas which will hopefully diminish p redation

on scallops but avoid erradication of the species.
2. Market surveys for North Carolina skate and ray should be expanded to
include other foreign markets other than Europe and the domestic market.
3. Operational use of a telex machine is paramount for any survey pertinent

to international marketing of seafood.
4. Fishermen and processors should be cautioned that most foreign seafood*
firms are more sophisticated than typical seafood firms in the United
States and are skeptical of the ability of U. S. fishing industries to
supply a continuous volume of quality seafood.
5. Before marketing of North Carolina skates and rays can proceed, further

work is needed in the technology of their utilization-,,-including

22
(a) detairmination of the relationships between product quality and such
biological factors as size, sex, and seasonal factors (b) examination of
the handling problems to increase efficiency through mechanization (c)
storage and packaging studies to insure adequate shelf-life (d) toxicologi-
cal, studies to insure low levels of harmful pesticide in heavy metal
res.idues in these species, (e) analysis of byproducts for maximizLtion

of their use as feeds, vitamin extracts, or other industrial.uses.

Anticipated Follow-up Studies

As a result of this study several projects have bee n initiated or pro--

posed to continue the exploration of the marketing potential for Cownose rays.

The Department of Economic and Community Development of the State of Maryland,

Office of Seafood Marketing, has submitted samplps of cownose rays for or gan-

oleptic and technological evaluation to the National Marine Fisheries Service

la bs in Oxford, Maryland and Gloucester, Mass. Preliminary reports from thc-

Gloucester laboratory indicate some progress has been made toward adapting a
mechanical skinning device for the processing of cownose@ rays. A ful .I report of

their evaluation is due soon, however.
In addition, the Gulf and South Atlantic Fisheries Development Foundation,

Inc. has contracted with the Office of Sea Grant, North Carolina'. to conduct
a marketing study in the spring and fall of 1979 at Morehead City, N. C. :The
Seafood Lab of the Department of Food Science, N. C. State University, will
assist in this study which will involve a local fish processor in the harvesting,
processing,.and implementing,of test shipments to domestic and foreign markets.
The project will be greatly aided by the-l-ease of a telex machine for int er-
national communications. Plans are also underway to initiate additional
technological and resource assessment studies by N. C. State University and
Virginia Insti-tute of Marine Science researchers should funds become available.

LITERATURE

AOAC. 1975. "Official Methods of Analysis," 12th ed. Assoc. of Official
Agricultural Chemists, Washington, D. C.

Archibald, R. M. 1945. Colorimetric determination of urea. J. Biol.
Chem. 157:507-518.

Bligh E. G. and W. S. Dyer. 1959. A rapid method of total lipid extraction
I
and purification. Can. J. Biochem. and Physiol. 37:911-917.

Collins, J. W. 1887. Notes on the use of squid for fcod in the United
States. Bull. U. S. Fish. Comm. 1:127-128.

Crocker, C. L. 1967. Rapid determination of ure a nitrrogen in ser= or
plasma without deproteinization. Am. J. Med. Tech. 33:361.

Daniels, J. 1978. Seafood Extension Agent with the Food Sci ence Dept.,
Cornell Univ., Ithaca, N. Y.

Department of Commerce, NOAA, NMFS Project Report No. 4-36731, prepared by
Fisheries Development Limited, 37 Queen St., London EC4RIB4 for the
New England Fisheries Development Program.

Gordievsknya, V. S. 1971. Shark flesh in the food industry. Pacific
Scientific Research Institute of Marine Fisheries and Oceanograph (TINRO),
Vladivustock, Russia, 26 p. (Transl. from Russ. by ISR. Prog. Transl.
Jerusalem, 1973).

McHuoy, H. R. 1977. Export opportunities for New England fishery products.
Marine Fish. Rev. 39:26-29.

Morris, R. F. and J. R. Stouffer. 1975. New food products from sharks.
New York's Food and Life Science Quarterly 8:3-7.

Otwell, W. S. and G. L. Crow. 1977. Utilization of North Carolina Skates
and rays. UNC Sea Grant Mini-Project Final Report. 23 p.

Rathjen, W. F. 1977. Fisheries development in New England - A perspective.
Marine Fish. Rev. 39:1-6.

Ronsivalli, L. J. 1978. Sharks and their utilization. Marine Fish. Rev.
40:1-13.

Simudu, W. and K. Oisi. 1951. Studies on the putrefaction of the aquatic
products. I. The mechanism and the speciality of development of ammonia
in the shark muscle. Bull. Japan Soc. Sci. Fish. 16:423-427.

Smith, J. and J. V. Merriner. 1978.. Fisheries scientists studying the
biology of cownose rays Rhinoptara bonasus. Virginia Inst. of Marine
Sci., Gloucester Pt., Va.

Suyama, M., T. Tokuhiro, and Y. Suyama. 1951.- On the urea content and the
ammonia formation of tae muscle of shark-fis,h. Bull. Japan. Soc. Sci.
Fish. 16:211-214.

Washington Post. 1977. Oyster-eating cownosed ray-now man's prey. August 14.

Wheeler, A. C. 1969. Fishes of the British Isles and North-west Europe
Mich. State Univ. Press. East Lansing, Michigan. 613 p.

e 1. Landings and import levels of skates wings England, France
and Belgium in 1973. Figures cited are in millions of
pounds of wings.

Total
Domestic Wings
Landings Imports Marketed Imported

England 15.5 5.0 20.5 24%

France 4.5 3.o 7.5 40%

Belgium 1.7 0.5 2.2 23%

21.7 8.5 30.2

*Figures extracted from Department of Commerce Project Report No. 4-36731.

.26

Table 2. Species of skate which are commonly marketed in Europe.*

Size Commercial
Species (max. length) Value Comments

Raja batis, 170-190 cm. excellent most common
Blue or Grey skate skate in Europe.

Raja clavata, 80-90 cm considerable abundant inshore
Roker (thornbach skate)

Raja naevus, 65-75 cm considerable common
Cuckoo ray

Raja radiata 70-80 cam considerable 'trawl harvest in
starry ray - northern England

ELaja alba 150-180 cm. minimal rare
bottlenosed on
Bondened skate

Raja oxyriuchus 110-130 cm, minimal
long-nosed skate

*Tabulated data was extracted from Wheeler (1969).

mot--

Table 3. Composite analysis of important market attributes for skate and ray, as outlined in letters
from European fish firms**.

Wing Desired Marketed
Six Categories Color Species, (G6nus !@aja)

England .75-1.25 1-3 not specified not specified
1.25-2 50# 3-5#
2.5 -4:00# 5-7#

France
not specif ied not specified

Belgium 150-200 g, smalls
mediums white
3-4 kg, larges R. batis, clava
- and-
radiata

Italy Min. 500 g not specified R. .. erinacea, fyllaIe
Max. 4-5 kg
2armanit radi-ata-'and
senta

Spain 100-400 g
4007800 g pink R. batis and clavata
800 g

*Size categories vary in England depending on dealer. implies pounds.

Table extracted from Otwell and Crow (1977).

Table 4. Body size and marketable yield for various skate and ray species.

Average
Average Average Total Average Wt. (Kg) Wing
Species No. Wing Span (cm) Body Weight (kg) Wings/Skate Skin-On Yield

Cownose Ray,
Rhinoptera bonasus 10 90.5 + 3.3 12.50 + 1.4 5.2 + 0.9 42%

Clearnose Skate,
Raja eglanteria 6 38.9 +2.0 1.30 + 0.2 0.46 + .07 36%

Canadian skate*
Raja batis 10 1.92 + 0.2 0.68 + .05 35%

*Body weights for the Canadian skate were back calculated based on an estimated yield of 3S%
wings. Whole skate sample were not available from Canada. Skate wings were purchased from
Bonavista Cold Storage, Inc. in St. Johns, Newfoundland.

Table Basic chemical composition of muscle tissue from wings of various
and frozen for one month at -290C. At least four replications of skate and ray,
on pooled samples of meat from at least two separate skates. I each analysis w'efrreespherformed

Species Protein a % Fatb Moisturec % Ash c Urea % Nitrogenc

Cownose Ray fresh 20.86 1.13 + .02 76.26 + .06 1.25 + .03 0.5 + 0.1d 3.85 + .09

Rhinopter bonasus frozen 21.11 1.41 + .02 75.48 + .03 1.40 + .02 0.6 + 0.2 4.27 + .07

Clearnose Skate fresh 19.65 0.80 + .01 77.08 + .05 1.27 + .02 1.2 + O.le 4.17 + .05

Raja eglanteria frozen 20.31 l..Ol+ .02 76.28 + .06 1.30 + .01 1.1 + 0.1 4.30 + .08

Canada Skate frozen 25.42 0.96 + .03 81.88 + .28 1.34 + .02 0.4 + .2e 3.37 + .10
Raja batis at least
one month

aProtein calculated as 100- E average Moisture + Fat + Ash + Urea.
bFat determined by Bligh and Dyer (1959) methodology.
cMoisture, Ash, and Nitrogen determined by standard methods (AOAC), 1975),
dUrea determined by method of Archibald (1945).
eUrea determined by method of Cracker (1967) sold in kit form No. 535 by Sigma Chemical Co., St. Louis,
Mo.

Table 6. Typical ballot used by. trained flavor I?rofile panel to.
rate skate and ray flavor.

MODIFIED FISH FLAVOR
FOR SKATES AND RAYS

NAME Date

SAMPLE IDENTITY

AROMA
Fish Meat

Other

Ammonia

Iodine

FLAVOR

Fish Meat

Sweet (basic)

Ammonia

Iodine

Other

AFTERTASTE

OVERALL
COMMENT:

Does sample
have flavor
similar to
any other
seafood or
food you
have eaten,
if so, what?

Table 7. Typical ballot used by trained texture profile panel to
rate skate and ray texture.

NAME SKATE TEXTURE Date

SAMPLE IDENTITY

I. PRIOR TO MASTICATION

Surface moisture

Other

Springiness

Il. FIRST BITE

Hardness

Other

III. MASTICATION

Chewiness

Moisture Release

Cohesiveness of Mass

Other

IV. DESCRIPTION
OF
BREAKDOWN

Ease of Swallow
Other
Other

Table 8. Definitions of some characteristics used to describe skate
and ray texture and flavor.

SKATE TEXTURE DEFINITIONS

1. Surface Moisture awareness of moisture felt by lips, tongue,,
and oaer mouth surfaces.

Springiness - degree to which sample returns to shape.after
deformation.

IX. Hardness force required to bite through sample with molar teeth.

III. Chewiness - number of chews required to pzepare.sample for swallowing.

Moisture Release.- degree to which sample releases juices.

Cohesiveness of Mass degree to which chewed ma ss holds together.

MODIFIED FISH FLAVOR
FOR SKATES AND RAYS
DEFINITIONS

Fish Meat aroma or flavor typical of fresh fish flesh.

Ammonia aroma or flavor aromatic resembling ammonia.

Iodine aroma or flavor typical of chemical iodine.

Sweet basic sweet taste as perceived by taste buds.

mmr- wor- mw- Ow-

Table 9. Results of trained texture profile panel evaluation of skate and ray texture.

Cownose Ray Canadian Skate
Fresh Fresh Frozen/Broiled Small Frozen
Broiled Fridd I month 2 months Broiled Broiled

Prior to Mastication
Springiness 9 9 8 8 1 2

First Bite
Hardness 9 7 8 9 3

Mastication
Chewiness
(chew count) 32 35 29 30 14 30

Moisture Release 7 3 6 4 9

Cohesiveness of Mass 10 8 9 8 3 8

Fibers 11 9 11 11 2 12

Moistu re of Mass 4 8 3 5 3 7

Residual Phase
Ease of Swallow 6 9 6 7 5

Table 10. Results of trained flavor profile panel evaluation of skate and ray-flavor.

Cownose Ray Canadian' Skate
Fresh Fresh Frozen/Broiled Small Frozen
Broiled Pried 1 month 2 months Broiled Broiled

Aroma

fishmeat 3 4 5 4 4

blood 4 1 4 3 ..4

sweet 3 3 3 4 4

ammonia 2 3 7 5

iodine 4 2 4 5 4 4

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Flavor

fishmeat 2 3

blood 6 2 3

ammonia 5 4

iodine 3 1 3 4 2

metallic 6 2 4 7

sour 5 4 5 3

bitter 6 4 7 6 4

- - - - - --- - - - - --- - - - - - - - - - - - - - - - - - - - - - - - - - -- -

After taste

metallic 3 6

sour 4

bitter' 2 4 4 2

sweet

Table-11. Catch composition and description of the April 24, 1978 experimental harvest of cownose
rays, Rhinoptera bonasus.

No. Total Weight Wing Span (cm)

Males 36 12.29 + 1.2 kg

Females 21 12.86 + 1.8 kg
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Adults 57 12.50 + 1.4 kg 90.5 + 3.3
Embryos* 19 312 + 36 gm. 26.3 + 1.9

Only one embryo was carried by one adult female.

Table 12. Texture and flavor as rated by participants in public
demonstrations of skate and ray cookery. Rating.scale
was 1-5. A rating of 5.0 was maximum acceptability.

Site No. Flavor Texture

Division Marine 33

Fisheries Building

Cownose Ray 4.3 4.0

Canadian Skate 4.3 3.8

N@. C. Marine Resource 55

Center

Cownose Ray 4.4 4.2

Table 13. Cownose ray recipes formulated by the N. C. State University
Seafood Lab's nutrition leaders under the direction of
Specialist Sam Thomas

PAN FRIED RAY

Cut meat into 112 inch chunks.. Salt and pepper. Roll in flour until
well-covered. Pan fry in oil at 350' until nicely browned and tender.

BATTER FRIED RAY

Fillets of ray' I cup flour
2 tsp. baking, powder 1/4 tsp. salt
1 egg, separated 1/4 tsp. black pepper
I Tb. melted fat 1/2 cup lukewarm water
Sift flour, baking powder, salt, and pepper in a bowl. Drop egg
yolk in. Add water and fat and mix well. Fold in beaten egg white. Dry
fish pieces and dip in batter. Fry at 350* for 4-6 minutes or until
golden brown. Drain on absorbent paper.

RAY CAKES
2 cups minced ray 1/4 lb. margarine, melted
2 cups bread crumbs 1/2 tsp. parsley
2 eggs Pepper
3 Tb. mayonnaise 1/4 tsp. salt
2 Tb. Worcestershire sauce Chicken broth
1 small onion, minced Paprika
Juice of 112 lemon with scraping of rind
Mix bread crumbs, eggs, mayonnaise, Worcestershire sauce, onion, lemon
juice, margarine, parsley, salt, and pepper. Add meat to mixture. Use
chicken broth to adjust consistency to that similar to bread dough. Shape
into cakes or stuff into shells and sprinkle with paprika. Bake in moderate
oven, 3500F, for 20-30 minutes or until slightly browned.

MOCK SCALLOPS*
2 Tb. butter 4 Tb. grated onion
I cup sliced mushrooms 1/2 cup roinced green pepper
3 stalks celery, diced 1/8 tsp. basil
Melt butter in large saucepan over medium heat. Add other ingredients.
Simmer for 10 minutes or until celery is tender but not soft.
While this is simmering, prepare the following:
4 Tb. butter 1/4 tsp. pepper
4 Tb. flour Pinch of nutmeg
112 tsp. salt 2 cups cold milk
Melt butter in top of double boiler and, stirring constantly, gradually
add flour. Add seasonings. Slowly pour in milk. Cook and stir for about 6
minutes, until sauce is thick and smooth.
Add 2 Tb. butter, then add I lb. of skate meat, cut in 1/4 inch pieces,.
to the-mushroom mixture, and stir well. Let this heat for 5 minutes, then
combine with the white sauce, stirring well.
Pour the mixture into a casserole; cover with 112 cup cracker crumbs.
Top with 4 Tb. grated cheese, and dot top with butt@tr. Bake for 25 minutes
at 350 F, or until golden brown.

Table 14. Preference rating for new recipes formulated by N.-C. State
University Nutrition Leaders.

Products were judged on the hedonic scale of 1 5 (5 excellent,
poor).

Average ratings: Pan Fried Ray 3.8
Batter Fried Ray 4.1
Ray Cakes 4.2
Mock Scallops 4.8

THE UNIVERSITY OF NORTH CAROLINA
SEA GRANT COLLEGE

ADVISORY SERVICES

East Carolina University
N.C. Marine Resources Center
February--17, 1978 /Bogue Banks
Rt. 1. R003evail Or.
Morehead City, N.C. 28S57

919: 72S-0125

Dear Sir:

Our efforts to initiate exportation of skates and rays from the United
States-to overseas markets has been continuing since our correspondence
in September, 1977, (see enclosed copy of your letter). Your letter was
very useful in the planning stages of our efforts, and we are now ready
for an exchange of products.

We have cautioned the United States fishermen and processors that buyers
in Spain are skepticall about the ability and desire of United States firms
to supply the quantity and quality of fishery products demanded in Europe.
The United States firms feel they can better understand the quality demands
and product forms desired if they can examine a test shipment from Spain.
We have promised to secure the test shipment at our expense. We would
appreciateyour cooperation in preparing a shipment of frozen skate from
Spain to Raleigh, North Carolina in the United States. In return, we
will pay all product and transportation costs, will send our evaluations
of your product, and will make plans to send a test shipment of our skates
and rays for your evaluation, again at our expense.

Our next correspondence will be by telex or cable. Hopefully, you can
advise us of your decision and suggestions as to the best method of ship-
ment. We viant a small test shipment. We would like to see different sizes
and sp'ecies of skate. We want a price quote before shipment.

Thank you for your time and consideration.

Very truly yours,

Gene L. (Skipper) Crow W. Steven Otwell
Marine Advisory Agent North Carolina State University

GLC/pp
Enclosure

rHE US I. ERS; I Cf 140A A L4 I C

Figure 1. Copy of the letter used to survey the interest of European
seafood firms in North Carolina skate and ray. This letter
was an initial attempt to arrange for an exchange of sample
products.

--X

Figure 2. Cownose rays, Rhinol2tera,bonasus, harvested from.Kach Sound
in North Carolina on April 24, 1978. The small embryo pictured
i
in the right corner was taken from the adult female in the same
picture.
Ail

@Figure 3. Wings cut from the body of a Canadian skate, Raja batis (top)
and a cownosed ray, Rhinoptera bonasus. Edges of the smaller
skate wing have been 'trimmed.' The trimmed wing-tip from
the ray is pictured (left) beside the main marketable wing
portion.

:-ORPS O.F- ENGINEERS U.S. ARMY

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................. .
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. .......... 0

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GHANNEL 7 OEEP
4 C 1@100'WIDE
Ar

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xmi
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Indicates portion dredged to 50'wide and deep@

Figure 4. Map showing location of
A T L A N T Back Sound in which trial
harvest of cownose rays
0 G E A N was conducted.

Mileage is measured Northward from the intersection of the Sc,,?I)iin-
_most reach of the channel extended and a line due West from tl,- COPO 1-00kow L-housel

d-MIRM

Figures 5. A series of pictures illustrating the harvest procedures used
to catch cownosed rays, Rhinoptera bonasus in Kach Sound, N. C.
on April 24, 1978.

A. Typical long-haul net is set and drawn in about a school of
cownosed rays.

3 6668 14109 3999