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MARINER’S MENU: Tastes from the Past Worth Repeating

Spring 2017

Seafood salad in a bowl

Mar 1, 2017

DEVELOPING NEW SEAFOOD PRODUCTS

Americans lead busy, active lives and have little time or desire to cook meals at home. We seek new flavors, textures and unique cuisines, and want options that are convenient to prepare and consume almost anywhere. Fresh, transportable meals featuring minimally processed ingredients, handcrafted quality and bold flavors characterize the most successful pre-prepared meals of the past few years.
Summer campers at Highlands Biological Station observing macroinvertebrates in a white bucket.

Mar 1, 2017

EXPANDING MARINE EDUCATION FROM SEA TO MOUNTAINS

It’s easy to believe Terri Kirby Hathaway when she says she has the “best job in the world.” Hathaway works as a marine education specialist with North Carolina Sea Grant, a position she’s held for 13 years.
A pier overlooking the ocean

Mar 1, 2017

ACCESSIBLE COAST: Discover Innovative N.C. Tourism in ACCESS

Venues across coastal North Carolina enhance visitors’ travel experiences. More than 400 accessible attractions are offered in ACCESS North Carolina, a vacation and travel guide for people with accessibility needs.
squid

Mar 1, 2017

MARINER’S MENU: Tastes from the Past Worth Repeating

For this Spring issue, I dusted off old copies of Coastwatch to search for recipes. Looking back, I found many recipes worth repeating, such as smoked bluefish and Gruyère quiche, pine bark stew, and squid salad.