The NC State Seafood Lab at the Center of Marine Sciences and Technology has been working on a project titled, \u201cAdding Value to Smoked Salmon Byproducts,\u201d obtained from a local seafood processor. In this project, the Seafood Lab has been creating a recipe for Boudin sausage, using smoked salmon by products from ACME Smoked Fish Company.<\/p>\n\n\n\n
NC State Semester at CMAST student, Bruno Pittella, who has been involved in the project, says, \u201cACME, is the largest smoked salmon processing facility in North America. Their main product is cold smoked salmon, using Atlantic Salmon and Sockeye. They have been providing the Lab with about 60 tons of smoked salmon by-products a week for the Lab to use while developing its Boudin sausage recipe.\u201d <\/p>\n\n\n\n
The Seafood Lab team recently visited Acme\u2019s state-of-the-art processing facility in Wilmington to present the recipe and conduct a taste test. Pittella says company representatives were \u201cpleasingly surprised by the taste and the quality of the sausage, and are planning to fine-tune the recipe on their own.\u201d Pittella says in the next phase of the project, he, Dr. Alex Chouljenko, director of the Seafood Lab, and Greg Bolton, research assistant, will test and analyze various cooking methods to determine which one yields the best Boudin sausage.<\/p>\n\n\n\n
When asked what he has learned through his Semester at CMAST experience, Pittella says, \u201cThrough my specific project with the Seafood Lab, I have learned that across many industries there are largely discarded products can be useful and eliminate waste. I\u2019m glad to have been a part of that. In addition, the Semester at CMAST program itself is a great way for students to get introduced to research and pursue connections to their future careers.\u201d <\/p>\n","protected":false},"excerpt":{"rendered":"
The NC State Seafood Lab at the Center of Marine Sciences and Technology has been working on a project titled, \u201cAdding Value to Smoked Salmon Byproducts,\u201d obtained from a local seafood processor. In this project, the Seafood Lab has been creating a recipe for Boudin sausage, using smoked salmon by products from ACME Smoked Fish Company.…<\/p>\n","protected":false},"author":2,"featured_media":5894,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[1],"tags":[],"displayCategory":null,"acf":[],"_links":{"self":[{"href":"https:\/\/cmast.ncsu.edu\/wp-json\/wp\/v2\/posts\/5893"}],"collection":[{"href":"https:\/\/cmast.ncsu.edu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cmast.ncsu.edu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cmast.ncsu.edu\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cmast.ncsu.edu\/wp-json\/wp\/v2\/comments?post=5893"}],"version-history":[{"count":1,"href":"https:\/\/cmast.ncsu.edu\/wp-json\/wp\/v2\/posts\/5893\/revisions"}],"predecessor-version":[{"id":5896,"href":"https:\/\/cmast.ncsu.edu\/wp-json\/wp\/v2\/posts\/5893\/revisions\/5896"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cmast.ncsu.edu\/wp-json\/wp\/v2\/media\/5894"}],"wp:attachment":[{"href":"https:\/\/cmast.ncsu.edu\/wp-json\/wp\/v2\/media?parent=5893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cmast.ncsu.edu\/wp-json\/wp\/v2\/categories?post=5893"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cmast.ncsu.edu\/wp-json\/wp\/v2\/tags?post=5893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}