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IN FROM THE COLD: Fresh vs. Frozen Seafood

2014

crashing surf

Nov 30, 2015

Sea Science: Why Do Waves Come in Groups?

Spencer Rogers is a coastal specialist with N.C. Sea Grant and co-author of "The Dune Book." Here he explains the basics of ocean waves. Questions and answers have been edited.
image: Crispy Flounder Filets.

Sep 15, 2015

MARINER’S MENU: Shining the Spotlight on Flounder

Caught by hook and line, gigging, and gill nets, flounder often is fished year-round. You will find them most available September through March. Flounder is a mild fish with a snowy-white flesh that lends itself well to many different cuisines.
Core Sound Waterfowl Museum

Jun 1, 2015

TRAILS CELEBRATE COASTAL HERITAGE

For more than a year, volunteers along the Outer Banks National Scenic Byway have been planning, researching and developing a series of themed trails. These pathways are designed to connect the cultural traditions and natural resources of Hatteras, Ocracoke and Down East in Carteret County.
George Pate and his classmates watch Coley Hughes open a striped bass skull.

May 28, 2015

SEA SCIENCE: IT RUNS THROUGH RIVERS:Finding the Chemical Signature of a Waterbody

Coley Hughes, a doctoral candidate in Coastal Resources Management at East Carolina University, is stepping back from the fish and looking at the water itself. She is hoping to find enough variation among the rivers feeding the Albemarle Sound to be able to identify water and its chemical signatures from each of these tributaries.

Dec 15, 2014

CURRENTS: NC Scholars Begin Appointments

North Carolina Sea Grant and its partners offer many fellowship opportunities for the state's graduate students. Fellows learn about the management, policy and scientific research that affect the state's and nation's shorelines.
Fish fillet on white parchment

Dec 15, 2014

GIFTS FROM THE SEA

1. Cut a piece of parchment 12x18 inches or slightly more than twice as wide as the fillet to be cooked. The extra room allows for sealing.

Red snapper on ice.

Dec 15, 2014

MARINER’S MENU: All Wrapped Up

Bundled in paper, flounder with fresh mushrooms, savory shrimp and Parmesan snapper bake in 15 minutes or less in a preheated oven. The seafood packets emerge perfectly steamed, making an elegant holiday meal that your guests will enjoy unwrapping.
Cooked shrimp that was prepared in parchment.

Dec 12, 2014

Savory Shrimp in Parchment

This recipe is from Mariner’s Menu: 30 Years of Fresh Seafood Ideas. To order this seafood resource book, check local stores, or contact North Carolina Sea Grant at 919-515-9101 or sandra_harris@ncsu.edu for ordering information. For more ideas and recipes, check the Mariner’s Menu blog. 

Dec 11, 2014

MOVING FISH: Supply and Demand In North Carolina’s Seafood Industry

But this demand and awareness may not help the fishermen at the coast. The commercial fishing industry in North Carolina is at a critical juncture.
Red arrow-shaped sign pointing way to Seafood Market

Dec 3, 2014

IN FROM THE COLD: Fresh vs. Frozen Seafood

It’s likely that at this time of year, you can only find frozen North Carolina shrimp. But don’t let that deter you from attempting shrimp recipes this holiday season, including the parchment-wrapped shrimp recipe featured in this section.