Sushi: A Japanese Seafood Sensation (0:60)

This is SeaTalk: Ocean News from the University of Delaware.

Have you tried sushi yet? This Japanese specialty consists of cooked rice wrapped in seaweed, dressed with vinegar, and topped with artful slices of raw or cooked fish and vegetables. Japanese chefs study for years to master the techniques for preparing exquisite sushi dishes. However, you can make basic, hand-wrapped sushi by following some simple guidelines. Hand-wrapped sushi resembles a waffle cone filled with ice cream. Only for sushi, the wrapper is toasted sheets of seaweed called nori. The filling includes short-grained rice, which has been seasoned with vinegar, and any variety of cooked or raw fish and vegetables, from smoked salmon to snow peas. Wasabi, a potent Oriental horseradish, is a favorite condiment. This is SeaTalk, a public service announcement from the University of Delaware Sea Grant College Program and this station.

Northeasters (0:60)

This is SeaTalk: Ocean News from the University of Delaware.

Intense storms called northeasters can pommel the East Coast, especially during the winter, bringing heavy precipitation and high seas. These storms often form in the Atlantic Ocean off Cape Hatteras, North Carolina, where warm Gulf Stream waters collide with cooler northern seas. Northeasters got their name because their counterclockwise rotation brings gale-force winds roaring out of the northeast. However, the storm's coastal effects, such as high seas and tidal flooding, can do more damage than the wind. In one 24-hour storm, tons of sand can be shifted from the beach to offshore. Normal wave action typically returns the sand to the beach over the next several months, so long as another northeaster doesn't come along to disrupt the process! This is SeaTalk, a public service announcement from the University of Delaware Sea Grant College Program and this station.

Deep-Sea Expedition: Dive In! (0:60)

This is SeaTalk: Ocean News from the University of Delaware.

Strange creatures live near underwater geysers called hydrothermal vents over a mile deep in the Pacific Ocean. Here you will find huge clams, ghost-like crabs, and 8-foot tubeworms that resemble giant lipsticks. These animals live in total darkness, bathed in toxic waters approaching the boiling point, and under tremendous pressure created by the weight of the vast ocean above. Marine scientists from the University of Delaware are exploring vent sites and the creatures that inhabit them. You can join them on their most recent deep-sea expedition. Just dive in to this Web site: www.ocean.udel.edu/deepsea. That's www.ocean.udel.edu/deepsea. This is SeaTalk, a public service announcement from the University of Delaware Sea Grant College Program and this station.

Carrageenan (0:60)

This is SeaTalk: Ocean News from the University of Delaware.

Did you know that you use products containing seaweed every day? Carrageenan is a generic term for compounds extracted from seaweed, specifically red algae. Carrageenan is a natural stabilizing and gelling agent that helps make products thicker and creamier, from ice cream to toothpaste. Take a closer look at the labels on the things you buy at the supermarket, and you'll find carrageenan listed as an ingredient. It's commonly used in chocolate milk, ice cream, cream cheese, and instant pudding, as well as frosting, jams and jellies, salad dressing, gravies, and syrup, just to name a few. Carrageenan also is used in toothpaste, shampoo, lotions, and many other items you use every day. This is SeaTalk, a public service announcement from the University of Delaware Sea Grant College Program and this station.

New Boating Guide (0:60)

This is SeaTalk: Ocean News from the University of Delaware.

Delaware's Inland Bays, which include Rehoboth, Indian River, and Little Assawoman bays — attract thousands of boaters each year. These bays support a rich variety of marine life, from blue crabs to flounder. Yet the water quality of the bays has declined dramatically, triggering efforts to help the ecosystem. With support from the Center for the Inland Bays, Delaware Sea Grant recently produced a free, color guide to how boaters can reduce their impact on the bays. The guide shares practical tips on topics ranging from waste disposal to boat maintenance. It also includes descriptions of common wildlife, a map of the bays, and important markers you should know while underway. To order the free guide, call (302) 831-8083. That's (302) 831-8083. This is SeaTalk, a public service announcement from the University of Delaware Sea Grant College Program and this station.

Horseshoe Crab Census (0:60)

This is SeaTalk: Ocean News from the University of Delaware.

The horseshoe crab is one important critter! Each spring, when it crawls onto Delaware Bay beaches to spawn, its eggs help feed migrating shorebirds on the long flight north to their nesting grounds. We depend on the horseshoe crab as well. The crab's blood, which is removed without harming the animal, contains a compound that is used to test every intravenous medication for bacteria before it reaches hospitals. This spring, scientists will be counting the horseshoe crabs on Delaware Bay beaches to determine the status of this important animal. If your organization would like to participate in the census, please call Dr. Bill Hall at (302) 645-4253. That's (302) 645-4253. This is SeaTalk, a public service announcement from the University of Delaware Sea Grant College Program and this station.


How Deep Is the Ocean?(0:60)

This is SeaTalk: Ocean News from the University of Delaware.

How deep is the ocean? The deepest known point on Earth is at the bottom of the Mariana Trench, a depression in the floor of the Pacific Ocean, just east of the Mariana Islands. The Mariana Trench is about 1,550 miles long; its average width is about 40 miles. In it, about 200 miles southwest of Guam, lies the deepest point on Earth. This point — referred to as the "Challenger Deep" — plunges to a depth of nearly 7 miles. In 1960, the Trieste, a manned submersible owned by the U.S. Navy, descended to the bottom of the Mariana Trench. Here, the pressure from the weight of the vast ocean above is tremendous — the equivalent of one person trying to hold 50 jumbo jets! This is SeaTalk, a public service announcement from the University of Delaware Sea Grant College Program and this station.

Spring Shad Fishery (0:60)

This is SeaTalk: Ocean News from the University of Delaware.

For centuries, the American shad has been an important fish in the Delaware River. Highly prized for its meat and eggs, the shad is a member of the herring family. It is silver with a green or bluish back with dark spots behind the gill covers. The fish's average weight is about five pounds. Shad live their adult lives in the Atlantic Ocean. After they reach three to five years of age, they return to their natural freshwater streams to spawn. Some shad begin arriving in Delaware streams as early as February, but the main spawning run occurs from late April until early June. Many shad swim up the Delaware River as far as the East and West branches in New York, a distance of about 340 miles — one of the longest shad runs in the country. This is SeaTalk, a public service announcement from the University of Delaware Sea Grant College Program and this station.

May/June 2000

Annual Dolphin Count (0:60)

This is SeaTalk: Ocean News from the University of Delaware.

Dolphins return to our shores during the summer months as they follow schools of migrating fish. Traveling in small groups, called pods, bottle-nosed dolphins average 7 to 10 feet in length and can weigh 300 to 500 pounds. The pods may contain anywhere from 2 to 18 dolphins. The rounded dorsal or back fin of the dolphin will appear to roll up and out of the water as the dolphin surfaces and submerges. The shark, in contrast, has a more triangular-shaped fin and will cut a straight path through the water. The Delaware Department of Natural Resources and Environmental Control conducts an annual dolphin count on the second or third weekend in July. To find out how you can participate, call Lee Spence at (302) 739-4782; that's (302) 739-4782. This is SeaTalk, a public service announcement from the University of Delaware Sea Grant College Program and this station.

Coast Day Crab Cake Cook-Off (0:60)

This is SeaTalk: Ocean News from the University of Delaware.

The Crab Cake Cook-Off is one of the most popular activities at the University's Coast Day festival. Although the contest is still a few months away, now is the time to start testing your recipe. The cook-off's coordinator, seafood technology specialist Doris Hicks, is seeking the best crab cake recipes in the area for the contest. Eight finalists will prepare their recipes for a panel of judges at Coast Day on Sunday, October 1, at the College of Marine Studies' campus in Lewes, Delaware. First- through third-place winners will receive cash prizes. For more information and a copy of the rules and registration form, call Doris Hicks at (302) 645-4297; that's (302) 645-4297. This is SeaTalk, a public service announcement from the University of Delaware Sea Grant College Program and this station.

Hurricane Preparedness (0:60)

This is SeaTalk: Ocean News from the University of Delaware.

Hurricanes: With sustained winds of 74 miles per hour or greater, torrential rains, and dangerously high waves, they can have a devastating effect on coastal communities. Improvements in forecasting have enabled shore communities to become better prepared. This has decreased both the number of people killed or injured and the amount of property damage, even as the population increases in coastal areas. The National Hurricane Center defines the official hurricane season as running from June through November, with increased activity during August and September. The best time to prepare for the violent wind and rain is now, before a hurricane watch or warning is issued. For information, contact the Marine Advisory Service at (302) 645-4258; that's (302) 645-4258. This is SeaTalk, a public service announcement from the University of Delaware Sea Grant College Program and this station.

Fishing for Striped Bass (0:60)

This is SeaTalk: Ocean News from the University of Delaware.

Good news for fishermen. New regulations for striped bass go into effect on May 10th. Two stripers are allowed daily, one between 24 and 28 inches and one over 28 inches. The strict conservation measures that have been in place for many years have succeeded in restoring the striped bass fishery to self-sustaining levels. The striped bass is a silvery fish that is named for the seven to eight dark stripes that run along the side of its body. Stripers are also called rockfish because they are typically found near rocks and other obstacles on the river bottom. The fighting nature of the striper makes it a fun fish to catch and is therefore a favorite among fishermen. Although the majority of catches are between 8 to 15 pounds, striped bass can weigh over 100 pounds. This is SeaTalk, a public service announcement from the University of Delaware Sea Grant College Program and this station.

July/August 2000

60-Second Radio Announcements

Rip Currents (0:60)

This is SeaTalk: Ocean News from the University of Delaware.

A rip current can sweep even the strongest swimmer out to sea. Rip currents are formed when a break in the underlying sandbar funnels water out to sea in a narrow channel. The resulting current can be so strong and so swift that even the most experienced swimmer can be caught. If you get caught in a rip current, don't panic. Most rip currents are only 10 to 30 yards wide and dissipate as they flow into deeper water. Swim parallel to the shore until you are out of the current or let it carry you until it dissipates. Minimize your chance of being caught in a rip current by recognizing the following signs: a channel of choppy, muddy-colored water flowing out to sea; a line of foam, seaweed, or debris floating out to sea; a section of choppy water; or a break in the surf as the waves roll toward the shore. This is SeaTalk, a public service announcement from the University of Delaware Sea Grant College Program and this station.

College of Marine Studies Lewes Tours (0:60)

This is SeaTalk: Ocean News from the University of Delaware.

Free tours of the Graduate College of Marine Studies research complex in Lewes are available to the public. The tours are guided by trained volunteers, called docents, and typically begin with a 15-minute video followed by a one-hour walking tour of the college's labs. There, faculty and graduate students conduct research on a wide variety of topics from blue crab larvae, to salt-marsh plant genetics, to global weather phenomena. The tours, which are available Monday through Friday, from 10 a.m. to 3 p.m., should be scheduled one week in advance. For more information, please call (302) 645-4346; that's (302) 645-4346. This is SeaTalk, a public service announcement from the University of Delaware Sea Grant College Program and this station.

Cooking Blue Crabs (0:60)

This is SeaTalk: Ocean News from the University of Delaware.

Atlantic blue crabs are a favorite menu item during the summer months. But like any food, blue crabs must be cooked properly to ensure food safety. When cooking crabs, it is important that the internal temperature of the crabmeat reaches 70° Celsius (158° Fahrenheit) and stays there at least one minute. This insures that the bacteria Vibrio cholerae, which may contaminate crabmeat, will be destroyed. To raise the internal temperature to the proper level, the crabs can be steamed for 25 to 30 minutes or boiled for approximately 15 minutes. Additional tips for buying and preparing blue crabs can be obtained by calling the Marine Communications Office at (302) 831-8083; that's (302) 831-8083. This is SeaTalk, a public service announcement from the University of Delaware Sea Grant College Program and this station.

Ospreys (0:60)

This is SeaTalk: Ocean News from the University of Delaware.

The osprey is a common sight above Delaware's Inland Bays. A large brown bird with a predominately white head, it can be recognized by the dark stripe through its eyes. The osprey has a wingspan of 6 to 8 feet; and when in flight, there is a pronounced bend in its wings. Often called the "fish hawk," it feeds almost exclusively on medium-sized fish in shallow water. It can be exciting to see an osprey hovering in the air, and then plunging down, feet first, to catch a fish — sometimes going all the way under the water. The osprey's feet have special 'spines' that help it to catch and hold on to fish. Ospreys typically mate for life and build large nests that are added to year after year. The nests can be found in living or dead trees, on the ground, or on man-made structures. This is SeaTalk, a public service announcement from the University of Delaware Sea Grant College Program and this station.