Seafood
Recipes, news, and all the ins and outs of the local seafood scene…
Here, you can read about what North Carolinians have been telling people for years. The best seafood on the Atlantic Seaboard comes from our own coast.
Mariner’s Menu:
Lights, Camera, Crab Cakes: Cooking North Carolina Seafood with Chef Ricky Moore
in the Spring 2023 issue
These three new videos feature Chef Moore preparing baked grouper with fresh herbs, crispy flounder fillets, and one of the chef’s own recipes, “My Crab Cakes.”
News in Archeology:
Neanderthals Cooked and Ate Crabs 90,000 Years Ago
in the Spring 2023 issue
Even cave dwellers loved seafood.
Our Coast, Our Future:
The 2022 North Carolina Coastal Conference
videos, photos, resources
in the Winter 2022 issue
They came to Raleigh from across North Carolina, discussed urgent and emerging issues affecting our coast, forged new ties, and literally devoured new research for lunch — and you can watch it here.
Mariner’s Menu
Our Top Five Holiday Recipes . . .
. . . and a sneak peek at “Cooking North Carolina Seafood,” a new video series
in the Winter 2022 issue
In 2023, North Carolina Sea Grant will launch new videos featuring Chef Ricky Moore, the James Beard Foundation’s Best Chef in the Southeast.
Hook, Line & Science
What Lionfish Eat, Big Seafood Lovers, and Incredible Shrinking Dead Fish
in the Winter 2022 issue
Three videos from the award-winning series answer three questions with the latest science for anglers.
Mariner’s Menu:
Oyster Casino, Snapper Fillets, Stuffed Clams, and More
These treats are the tip of the iceberg from MarinersMenu.org.
Cultivating the Sea:
Is There a Profitable Market for Farm-Fresh Black Sea Bass?
Thanks to breakthroughs from a team at UNCW, this seafood favorite could reach many more consumers.
Is There a Future for Oyster Relaying in North Carolina?
For years, oyster farmers in our state have reported greater numbers of healthy oysters in areas that they harvest.
What’s So Special About North Carolina’s Oysters?
Savoring the NC Oyster Trail
Farms, tastes, and tales — now foodies and adventurers can explore the magic of the North Carolina oyster.
Mariner’s Menu
Crab Imperial, Grilled Striped Bass, and More
Enjoy these summertime treats.
Mariner’s Menu
Crab Cakes with Fresh Lime, Sautéed Tuna Steaks with Tarragon, and More
Enjoy these spring treats — and visit MarinersMenu.org for more.
Blue Economy
Four Big Takeaways from our study of North Carolina’s Seafood Industry
North Carolina’s wild-caught commercial seafood industry provides nearly $300 million in economic impact and 5,500 jobs for the state.
Fishing for Food and Finding Connection
“Not everyone with a rod and reel is just fishing for fun. For some people, the stakes can be much higher.”
Mariner’s Menu
Clams Casino, Cornbread-Oyster Dressing, Sautéed Striped Bass With Garlic-Basil Butter, and More
Enjoy these savory specials over the holidays and during the new year.
Conserving a Culture
Land Development, Climate Change, and the Gullah/Geechee Nation
“We teach our children the same traditional ways to go out in the water, and the same traditional ways to live from the land: only when things are in season.”
Mariner’s Menu
Crab-Stuffed Baked Potatoes, Fried Striped Bass with Parmesan, and More
Enjoy four new savory specials this fall.
New Links in the Sea-to-Table Chain:
The North Carolina Local Food Council Responds in the Pandemic’s Darkest Hour
The loss of restaurant and other food service markets shook the commercial fishing industry to its core in the first half of 2020.
The Anglers Who Are Best at What They Do — And More
In this study most anglers were locals, and most ended the day empty- handed.
Mariner’s Menu: Savory Summertime
Just in time: Asian Curried Shrimp, mahi-mahi with tropical glaze, easy grilled soft-shelled crabs, and triggerfish with shallot butter.
Magic at 64.4 Degrees
Diligence and hard-earned expertise contributed to a recent breakthrough that has positioned farmed striped bass for commercial success. And scientists behind the innovation say they couldn’t have done it without another key ingredient: luck.
Mariner’s Menu: Spring Succulence
Enjoy these delights this spring.
Mariner’s Menu: Winter Wonders
Follow these easy recipes for delights you can enjoy this holiday season and beyond.
The Moon, Mystery Fish, and More
What’s on your fish platter?
Mariner’s Menu: Fall Favorites
One of the fastest growing websites for seafood recipes provides us with savory fall delights.
Mariner’s Menu: Summertime Sumptuousness
Mahi-mahi bisque, walnut-encrusted snapper, and honey-glazed shrimp: easy to make, even easier to eat.
How to Freeze Your Fresh North Carolina Seafood
If you’re limiting your shopping trips right now, you can freeze your seafood to enjoy later.
Springtime Sensations
in the Spring 2020 issue
The Surf Zone, Summer Spawning, and Seafood Sleuths
in the Spring 2020 issue
A Fish for All Occasions: A Quest for the Heart of the Local Seafood Lover
in the Autumn 2019 issue
Seasonal Specialties
in the Winter 2019 issue
The “Best Chef in the Triangle” Talks Carolina Cooking
in the Winter 2019 issue
Testing the Waters
in the Summer 2019 issue
From Sea to Table to You
in the Spring 2019 issue
Bon Voyage!
in the Winter 2018 issue
Summer’s Spread
in theSummer 2018 issue
Autumn Flavors That Bring Heat
in the Autumn 2017 issue
Developing New Seafood Products
in the Spring 2017 issue
Spreading the Word about Southern Oysters
in the Spring 2017 issue
Tastes from the Past Worth Repeating
in the Spring 2017 issue
Where There’s Smoke, There’s Grilled Seafood
in the Summer 2017 issue
As American as Southern Seafood
in the Winter 2017 issue
Developing Recipes, Nourishing the Community
in the Winter 2017 issue
Peek into Coastal North Carolina Research
in the Winter 2017 issue
Working Together: Communities Collaborate, Engage with Researchers
in the Holiday 2017 issue
Falling for Oysters
in the Holiday 2017 issue
A Little of This, A Little of That: Variety is the Spice of Seafood
in the Autumn 2016 issue
All Flavor, No Sweat
in the Summer 2016 issue
Flora of the Coastal Plain
in the Summer 2016 issue
Researchers Reach Into Communities
in the Summer 2016 issue
Ride the Currents
in the Summer 2016 issue
Expanding Consumer Palates
in the Spring 2016 issue
Blue Holiday, Flavor Included
in the Holiday 2016 issue
Growing Oysters at Home in Coastal North Carolina
in the Holiday 2016 issue
Making North Carolina Oysters Safer
in the Holiday 2016 issue
Spicing it Up
in the Holiday 2016 issue
Trapping and Tasting an Invader
in the Holiday 2015 issue
Fresh From the Farm
in the Winter 2015 issue
Food Fish, Good Fish
in theAutumn 2015 issue
A Sturgeon Primer
in the Spring 2015 issue
Resurrecting Sturgeon: Infusing New Flavors Into Old Favorite
in the Spring 2015 issue
Sturgeon Recipes
in the Spring 2015 issue
Throwback Tasting
in the Spring 2015 issue
Shining the Spotlight on Flounder
in the Autumn 2014 issue
Taming the Trout: Burgers Go Fishing
in the Autumn 2014 issue
Bring Your Own Knives:
Shucking at the Varnamtown Oyster Roast
in the Winter 2014 issue
All Wrapped Up
in the Holiday 2014 issue
Gifts From The Sea
in the Holiday 2014 issue
In From the Cold: Fresh vs. Frozen Seafood
in the Holiday 2014 issue
Moving Fish: Supply and Demand in North Carolina’s Seafood Industry
in the Holiday 2014 issue
A Center for Growing Seafood, Testing Ideas
in the Winter 2013 issue
Broiled Oysters
in the Winter 2013 issue
From Sheepshead to Softshells: North Carolina’s James Beard Award Contenders Talk Local Seafood
in the Spring 2013 issue
Ingesting Invaders: Serving Up Lionfish
in the Autumn 2013 issue
How to Dress and Fillet Lion Fish
in the Autumn 2013 issue
Hunting for Quicksilver: Testing Local Seafood for Mercury
in the Summer 2012 issue
Healthy Seafood Choices
in the Summer 2012 issue
Fish Ashore
in the Autumn 2012 issue
Wrapped Up for the Holidays
in the Holiday 2012 issue
Audience Judges Select Winning Shrimp and Grits
in the Holiday 2012 issue
And the Survey Says: Local Seafood Reigns
in the Winter 2011 issue
Coastal Wild Edibles: Stalking the Wild Sea Lettuce
in the Summer 2011 issue
Tar Heel Blue Crabs: Still the State’s Most Valuable Seafood
in the Autumn 2011 issue
Start Your Appetites: Fall for Food, Fun and Festivities
in the Autumn 2011 issue
Enjoy Autumn’s Bounty
in the Autumn 2011 issue
Serve Up Seasonal Offerings
in the Holiday 2011 issue
Education on a Plate Served with a Dash of Local Pride
in the Autumn 2010 issue
Fresh Seafood Ideas: Autumn Catch
in the Autumn 2010 issue
Celebrating Local Seafood
in the Holiday 2010 issue
Seafood Soups: A Fine Kettle of Fish & Shellfish
in the Winter 2009 issue
Scrumptious Snapper: Steamed, Poached, Fried or Marinated
in the Spring 2009 issue
Seafood: Fresh & Local
in the Summer 2009 issue
New Blog Features Fresh Seafood Ideas and More
in the Holiday 2009 issue
Take a Crab to Lunch or Dinner
in the Early Summer 2008 issue
Recognizing Quality At Your Local Seafood Counter
in the Autumn 2008 issue
Curbing the Import Appetite: Selling American Shrimp in the U.S. Market
in the Winter 2007 issue
Russian “Fish Yard” Boasts Seafood Bounty
in the Winter 2006 issue
Microwaving: Fast Results for Surimi Testing
in the High Season 2006 issue
Flounder Feast
in the Holiday 2006 issue
Onboard Handling Techniques Key to Safer Seafood
in the Early Summer 2005 issue
Carteret Catch: New Marketing Project Promotes Local Seafood
in the Holiday 2005 issue
Maritime Morsels: Shellfish Expo Features Clam, Oyster Dishes
in the Holiday 2005 issue
Value-Added Products Boost Sales at Seafood Companies
in the Spring 2004 issue
Shrimp: A Favorite Catch
in the High Season 2004 issue
Seafood Appetizers: Fresh from the Start
in the Autumn 2003 issue
Maritime Morsels: Shucking Oysters, Clams Like a Pro
in the Winter 2002 issue
Catch It and Cook It
in the Early Summer 2002 issue
North Carolina Seafood Processors Go Global
in the Autumn 2002 issue
Sea Science: Quality Key to International Seafood Standards
in the Autumn 2002 issue
Seafood Dishes are Tasty Holiday Fare
in the Holiday 2002 issue
Maritime Morsels: Seafood is Heart Food
in the Winter 2001 issue
Maritime Marinades: Chemistry in the Kitchen
in the Holiday 2001 issue
lead photo courtesy of Jared Kay, VisitNC.com