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Developing New Value Added Products from Cow Nose Ray
Abstract
We are happy to report that we have met and exceeded the objectives of our project. Improved processing techniques have resulted in significantly reduced labor costs and increased yield of both fillets and byproducts, resulting in a 50% reduction in the fillet cost and viable cartilage and skin products for the commercial market. Several value-added products are under development with a battered and breaded strip product in production and on the menu at several restaurants throughout Virginia. We continue to develop other value added products and are working to create a market for ray and promote acceptance of ray products in the marketplace.
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Date
2010-01-01
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Fishery Resource Grant Reports, Cownose ray, marketing
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Virginia Institute of Marine Science