THE BATTALION
MONDAY, NOVEMBER 19, 1979
Page 3
campus
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ming them Duane Allen, vocalist lor the Oak Ridge Boys, reacts to an
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jThe other singers are tenor Joe Bonsall and Richard Sterban.
ivritesonliBjSterban drew the most applause from the audience for his low
the POTwIjlbaSS. Battalion photo by Lynn Blanco
1
Oak Ridge Boys
original, wild
By KEITH TAYLOR
Battalion Staff
The Oak Ridge Boys arrived in College Station probably expecting
another show in another college town.
What they got was one of the best audiences I have ever seen in G.
Rollie White Coliseum.
All year long the Aggie crowds have given performers the response
they deserved and Friday night was no different.
And the Oak Ridge Boys deserved it. Their vocals were flawless, the
band was tight and they gave one of the wildest, most original shows
outside rock ‘n’ roll.
From disco intros to rock leads to strobe lights to pure country
singing the Boys gave and received.
The most disconcerting event of the evening was the group being
called back for an encore.
They didn’t know what to do. They were in the dressing room
changing, ready to go to the hotel to rest up for a show Sunday in
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Abilene. The next thing they knew they were on stage singing again.
Unfortunately, I don’t think they were ready for an encore — and it
showed.
Fortunately, the rest of the show was great.
The crowd favorite was bass singer Richard Sterban. His refined
good-looks and clear, precise and low singing inspired at least one
female to try a grab at him — something rarely seen in an Aggie crowd.
The group did all their old hits, the favorite being “Come on In. ”
Sterban received a standing ovation when he sang solo on “Dream
On.” But Sterban’s excellent vocals did not take away from the rest of
the group. All of them gave strong vocal solos.
Another highlight was the pianist. I couldn’t catch his name, but he
deserves mentioning. Any one that can balance a cane on his nose, do
cartwheels and handstands and play the piano like Mickey Gilley
deserves all the recognition he can get.
The low point of the evening was the opening act, Joe Sun. When he
was introduced, the announcer said Johnny Cash thought Sun was the
best new country writer on the scene today. Cash is wrong.
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By DINA KRUMNOW
Battalion Reporter
Sharks soon may find themselves
in ovens all across the United States.
Annette Reddell, seafood con
sumer education specialist at Texas
A&M University, has initiated a
program to show shark meat is an
acceptable food that has been
ignored too long.
The white meat of the shark has a
firm texture similar to chicken meat
which, when prepared correctly, has
a mild, pleasant taste, Reddell said.
To prepare shark meat, Reddell
said, the shark should be bled as
soon as possible. The blood contains
urea which can be absorbed into the
flesh and can spoil the flavor.
After bleeding, the shark must be
placed on ice to avoid spoilage.
Sharks about three feet long seem to
have the best flavor, Reddell said,
although even the largest ones taste
good.
Besides a good flavor, other fea
tures of shark meat include its firm
texture, recipe versatility and its lack
of bones. The shark has no bones
because its skeletal structure is made
entirely of cartilage, Reddell ex
plained.
Shark meat is also economically
priced.
“The price of shark meat can be up
to a dollar a pound cheaper than
other fish,” Reddell said.
However, it is a bit difficult to
obtain shark meat inland, including
this area, but Reddell hopes an in
creased consumer interest will open
up the shark market to areas outside
the coast.
“When fishermen realize they can
sell sharks and when consumers
Reddell has developed several
recipes for preparing shark
meat. These include Shark
Teriyaki, Shark Creole, Curried
Shark, Oven-Fried Shark, Char
coal Broiled Shark and Shark
Marseillaise.
accept it more, markets will carry
it, Reddell said. “It’s really just
supply and demand.”
Reddell said currently sharks are
primarily caught as a sport, not as a
potential food source.
However, research shows sharks
are being harvested in the Port
Isabel area at a rate of about 15,000
pounds per month.
These sharks are used for food as
well as a leather source, and the
teeth are sold as novelties.
Out of over 400 known species of
shark, only 15 are found in the Gulf
of Mexico. Out of this amount, only
are the sharpnose, bonnethead, bull
shark and the black tip are harvested
as a food product.
A study was conducted in a Dallas
mall to determine the acceptability
of shark meat as a food, Reddell said.
Several hundred people were
tested over a period of several
weekends.
Each participant was given four
samples of fish — one was Redfish
and the others were different types
of shark. The participants were not
told what kinds of fish they were
eating.
Results of the test show out of 46
percent of those saying they had nev
er eaten shark and would like to try
it, only 1 percent did not like the
flavor.
Of the four samples, Reddell said,
Redfish was the favorite, and of the
shark varieties, the sharpnose re
ceived the highest ratings.
“Beyond question, this response
was. favorable,” she said.
Reddell also conducted tests at
grocery stores in Houston.
“We told them what they were
eating and the ones that would try it.
Results of a test showed that
out of 46 percent of those saying
they had never eaten shark and
would like to try it, only 1 per
cent did not like the flavor.
liked it,” Reddell said.
Reddell added she feels public
opinion is becoming more favorable
to eating shark as well as other types
of less prominent fish.
“Since many popular fish are
being overharvested, we should be
gin making better use of unutilized
fish, such as the shark,” Reddell
said.
Reddell works with Texas A&M’s
Sea Grant College Program and the
Texas Agricultural Extension Ser
vice through an interagency contract
with the Texas Parks and Wildlife
Department to make consumers
aware of the need to use natural re
source foods.
Reddell has developed several re
cipes for preparing shark meat.
These include Shark Teriyaki, Shark
Creole, Curried Shark, Oven-Fried
Shark, Charcoal Broiled Shark and
Shark Marseillaise.
These recipes are included in a
phamplet on shark as a seafood,
which is available at the Marine
Advisory Service office in the Kle-
burg Center on the Texas A&M
campus.
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If you want to feel less guilty about
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be gobbling up later in the day, show
up for the 12th annual Texas A&M
Turkey Trot.
It begins at 8 a. m. Thursday (Nov.
22) in front of G. Rollie White Col
iseum rain or shine, notes Dr. Jack
Chevrette, who coordinates the
annual event for the Health and Phy
sical Education Department.
He emphasizes the Turkey Trot is
a non-competitive event for the en
tire family.
“There will be young people and
old out there, some running, some
jogging and some walking, ” he says.
Certificates will be presented to
all persons completing the 3.2 miles
course — from the coliseum to
Jersey Street, around the golf course
and hack to the starting point.
No entry forms or fees are re
quired, Dr. Chevrette notes.
Locker rooms at the coliseum will
be open for the convenience of parti
cipants, beginning at 7:30 a.m., he
adds.
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