Search Results for oysters

Dec 11, 2017

WORKING TOGETHER: Communities Collaborate, Engage with Researchers

These are among the unique experiences galvanizing five new projects receiving funding from the N.C. Community Collaborative Research Grant program. In its second year, the program leverages support from the William R. Kenan Jr. Institute for Engineering, Technology and Science at North Carolina State University with funding from North Carolina Sea Grant.

Dec 11, 2017

Making the Most of Oyster Reef Filtering

With a drastic decline in the state’s oyster population, the N.C. Division of Marine Fisheries and the U.S. Army Corps of Engineers are among many groups planting new beds to restore these bivalves.

Nov 29, 2017

Holiday 2017

Table of Contents From the Executive Director: A State of Thanks: Reflecting on Transformation and Renewal North Carolina Sea Grant Executive Director Susan White shares her optimism for current and…

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.

Jul 14, 2017

Everything You Always Wanted to Know about Sex in the Sea

There are four survival instincts in the animal kingdom: feeding, fighting, fleeing and … reproducing. Let’s think about the last one: How do animals in marine environments procreate?

Jul 6, 2017

SEA SCIENCE: Growing Better Bivalves: Science, Local Knowledge Enhance N.C. Business

Media stories often cite Sandbar Oyster Company as an unlikely partnership between a scientist and a fisherman — a successful duo not only in the half-shell market, but also in ecological restoration.

Jun 26, 2017

Summer 2017

Table of Contents From the Executive Director: Here Comes the Sun: Illuminating Summer Fun, Sea Grant Stories Susan White’s summer brings walks down memory lane or new lessons as she…

Jun 26, 2017

SPICING IT UP

In France, mignonette is traditionally made from white wine and shallots. This version is a play on North Carolina’s hot pepper vinegar. Most of our friends have become fans and have not been able to find it anywhere else. It is a staple at our house when we serve oysters grown under our dock.

Jun 9, 2017

North Carolina Seafood: Questions and Answers

Barry Nash, North Carolina Sea Grant seafood technology and marketing specialist, shares advice about making the most of local seafood.

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.