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Spring 2015

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Spring 2015 coverRESURRECTING STURGEON:
Infusing New Flavors Into an Old Favorite

Barry Nash describes a North Carolina Fishery Resource Grant-supported project that featured sturgeon prepared in ways researchers hoped would meet the culinary expectations of today’s consumers.

  • Sturgeon Recipes

    Tim Coyne, executive chef at Bistro By The Sea, shares some recipes that were sampled during sturgeon tasting sessions.
  • A Sturgeon Primer
    Chuck Weirich discusses the sturgeon lifecycle and the process of harvesting caviar.
  • Throwback Tasting

    Test a recipe for a traditional sturgeon stew.

CURRENTS:
Three NC Scholars Begin Knauss Fellowship

Meet the 2015 Knauss fellows from North Carolina — three women 
from Duke University.

PEOPLE AND PLACES:
Beyond the Beach: African-American History in Coastal Carolina

Cynthia Sharpe highlights several locations in Eastern North Carolina that are rich in African-American history.

NATURALIST’S NOTEBOOK:
Evicting An Invader: Reducing the Spread of Hydrilla


Nichole Riddle explains why Hydrilla is such a pernicious plant, and explores efforts to control it.

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