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MARINER’S MENU: Food Fish, Good Fish

Mariner’s Menu

Dec 16, 2019

Mariner’s Menu: Seasonal Specialties

These five favorites are perfect recipes for the holidays — and we show you where you can find a treasure trove of more great meals.

Aug 28, 2018

Mariner’s Menu: Summer’s Spread

Summer’s Spread: Snapper with Tropical Fruit Salad, Seafood Stuffed Avocado, Grilled Scallop Kabobs, Carolina Shrimp Boil

Dec 11, 2017

MARINER’S MENU: Falling for Oysters

Whether on the West or East coast, or anywhere in between, these oyster recipes from Mariner’s Menu: 30 Years of Fresh Seafood Ideas are sure to impress even the least adventurous holiday guest with their fresh simplicity.
shucking oysters

Sep 1, 2017

MARINER’S MENU: Autumn Flavors That Bring Heat

While many of us are no longer at the beach and instead are returning to school and work, don’t let the distance from the waves be discouraging. There still are many ways to enjoy seafood into the autumn months. Fish markets are opening farther inland, making this week’s catch more accessible. Also, not all seafood recipes need a grill.

Jun 5, 2017

MARINER’S MENU: A Little of This, A Little of That: Variety is the Spice of Seafood

It can be boiled, broiled, baked, sautéed, fried or grilled. No wonder then when you combine the myriad of delicious preparation techniques with a wide selection of fresh ingredients, the results are magical.
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.
Fish on ice in a pot.

Dec 15, 2016

MARINER’S MENU: Blue Holiday, Flavor Included

Here we share some recipes from Joyce Taylor, seafood education specialist with North Carolina Sea Grant and the North Carolina State University Seafood Laboratory for more than three decades. The recipes have been adapted for bluefish. These are among more than 150 recipes Taylor developed before she passed away in 2013. North Carolina Sea Grant plans to publish the new recipes in a book.
cape shark stew

Mar 1, 2016

Expanding Consumer Palates

Would you eat cape shark? With a fork? With your fingers? Not at all? Three coastal chefs helped North Carolina Sea Grant answer these questions by preparing the fish in many ways.
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.
Mullet sit on ice.

Sep 1, 2015

MARINER’S MENU: Food Fish, Good Fish

“This is a species that is relatively unfamiliar to visitors to the coast. It’s not widely available in restaurants,” Nash explains. “I wanted to evaluate it in a preparation that wasn’t deep fried or grilled, something other than the traditional way of cooking mullet.”