{"id":12685,"date":"2020-04-20T13:42:10","date_gmt":"2020-04-20T17:42:10","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=12685"},"modified":"2022-11-02T12:06:11","modified_gmt":"2022-11-02T16:06:11","slug":"seafood","status":"publish","type":"page","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/home\/seafood\/","title":{"rendered":"Seafood"},"content":{"rendered":"

Seafood<\/h1>\n

Recipes, news, and all the ins and outs of the local seafood scene…<\/h3>\n

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.<\/h3>\n

Mariner\u2019s Menu:\u00a0<\/a>
\nOyster Casino, Snapper Fillets, Stuffed Clams, and More<\/a>
\nThese treats are the tip of the iceberg from\u00a0MarinersMenu.org.<\/em><\/p>\n

Cultivating the\u00a0 Sea:\u00a0<\/a>
\nIs There a Profitable Market for Farm-Fresh Black Sea Bass?<\/a>
\nThanks to breakthroughs from a team at UNCW, this seafood favorite could reach many more consumers.<\/em><\/p>\n

Is There a Future for Oyster Relaying in North Carolina?<\/i><\/a>
\nFor years, oyster farmers in our state have reported greater numbers of healthy oysters in areas that they harvest.<\/em><\/p>\n

What\u2019s So Special About North Carolina\u2019s Oysters?\u00a0<\/a>
\nSavoring the NC Oyster Trail<\/a>
\nFarms, tastes, and tales \u2014 now foodies and adventurers can explore the magic of the North Carolina oyster.<\/em><\/p>\n

Mariner\u2019s Menu<\/span><\/i><\/a><\/em><\/span>
\nCrab Imperial, Grilled Striped Bass, and More<\/span><\/i><\/a><\/em>
\nEnjoy these summertime treats.<\/em><\/p>\n

Mariner\u2019s Menu
\n<\/em>Crab Cakes with Fresh Lime, Saut\u00e9ed Tuna Steaks with Tarragon, and More<\/em><\/a><\/span>
\n<\/em><\/span>Enjoy these spring treats \u2014 and visit\u00a0MarinersMenu.org<\/a>\u00a0<\/span>for more.<\/em><\/em><\/p>\n

Blue Economy<\/em><\/a><\/span>
\nFour Big Takeaways from our study of North Carolina’s Seafood Industry<\/a><\/span>
\nNorth Carolina\u2019s wild-caught commercial seafood industry provides nearly $300 million in economic impact and 5,500 jobs for the state.<\/em><\/p>\n

Fishing for Food and Finding Connection
\n<\/em><\/a><\/span>\u201cNot everyone with a rod and reel is just fishing for fun. For some people, the stakes can be much higher.\u201d<\/em><\/p>\n

Mariner\u2019s Menu
\nClams Casino, Cornbread-Oyster Dressing, Saut\u00e9ed Striped Bass With Garlic-Basil Butter, and More<\/span><\/em><\/a><\/span>
\nEnjoy these savory specials over the holidays and during the new year.<\/em><\/p>\n

Conserving a Culture<\/a><\/span>
\nLand Development, Climate Change, <\/span>and the Gullah\/Geechee Nation<\/span><\/em><\/a><\/span>
\n\u201cWe 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.\u201d<\/em><\/span><\/p>\n

Mariner\u2019s Menu\u00a0\u00a0<\/a>
\n<\/a>Crab-Stuffed Baked Potatoes, Fried Striped Bass with Parmesan, and More<\/a><\/em><\/span>
\nEnjoy four new savory specials this fall.<\/em><\/span><\/span><\/p>\n

New Links in the Sea-to-Table Chain:
\nThe North Carolina Local Food Council Responds in the Pandemic\u2019s Darkest Hour<\/a><\/em><\/span>
\nThe loss of restaurant and other food service markets shook the commercial fishing industry to its core in the first half of 2020.<\/em><\/span>
\n<\/span><\/p>\n

The Anglers Who Are Best at What They Do \u2014 And More<\/a><\/em><\/span>
\nIn this study most anglers were locals, and most ended the day empty- handed.<\/em><\/span><\/span><\/p>\n

Mariner’s Menu: Savory Summertime<\/a><\/em><\/span>
\nJust in time: Asian Curried Shrimp, mahi-mahi with tropical glaze, easy grilled soft-shelled crabs, and triggerfish with shallot butter.\u00a0<\/em><\/span><\/span><\/p>\n

Magic at 64.4 Degrees<\/span><\/a><\/em><\/span>
\nDiligence 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\u2019t have done it without another key ingredient: luck.<\/em><\/span><\/span><\/p>\n

Mariner’s Menu: Spring Succulence<\/a><\/em><\/span>
\nEnjoy these delights this spring.<\/em><\/span>
\n<\/span><\/p>\n

Mariner’s Menu: Winter Wonders<\/a><\/em><\/span>
\nFollow these easy recipes for delights you can enjoy this holiday season and beyond.<\/em><\/span>
\n<\/span><\/p>\n

The Moon, Mystery Fish, and More<\/a><\/em><\/span>
\nWhat\u2019s on your fish platter?<\/span><\/i><\/p>\n

Mariner\u2019s Menu<\/em>: Fall Favorites<\/a><\/span>
\nOne of the fastest growing websites for seafood recipes provides us with savory fall delights.<\/em><\/p>\n

Mariner\u2019s Menu<\/em>: Summertime Sumptuousness<\/a><\/span>
\nMahi-mahi bisque, walnut-encrusted snapper, and honey-glazed\u00a0shrimp: easy to make, even easier to eat.<\/em><\/p>\n

How to Freeze Your Fresh North Carolina Seafood<\/a><\/span>
\nIf you\u2019re limiting your shopping trips right now, you can freeze your seafood to enjoy later.<\/em><\/p>\n

\"\"<\/a><\/p>\n

Springtime Sensations<\/a>
\nin the Spring 2020<\/span> <\/a>issue<\/a><\/span><\/em><\/p>\n

The Surf Zone, Summer Spawning, and Seafood Sleuths<\/a>
\nin the Spring 2020 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

A Fish for All Occasions: A Quest for the Heart of the Local Seafood Lover<\/a>
\nin the Autumn 2019 <\/em><\/a>issue<\/a><\/span><\/p>\n

Seasonal Specialties<\/a>
\nin the Winter 2019 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

The \u201cBest Chef in the Triangle\u201d Talks Carolina Cooking<\/a>
\nin the Winter 2019 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

\"\"<\/a>Testing the Waters<\/a>
\nin the Summer 2019<\/em> <\/a>issue<\/a><\/em><\/span><\/p>\n

From Sea to Table to You<\/a>
\nin the Spring 2019 <\/a>issue<\/a><\/span><\/em><\/p>\n

Bon Voyage!<\/a>
\nin the Winter 2018<\/a> issue<\/a><\/span><\/em><\/span><\/p>\n

Summer’s Spread<\/a>
\nin theSummer 2018 <\/em><\/span><\/a>issue<\/a><\/span><\/p>\n

Autumn Flavors That Bring Heat<\/a>
\nin the Autumn 2017 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

\"\"<\/a><\/p>\n

Developing New Seafood Products<\/a>
\nin the Spring 2017 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

Spreading the Word about Southern Oysters<\/a>
\nin the Spring 2017 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

Tastes from the Past Worth Repeating<\/a>
\nin the Spring 2017 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

Where There\u2019s Smoke, There\u2019s Grilled Seafood<\/a>
\nin the Summer 2017<\/em> <\/a>issue<\/a><\/em><\/span><\/p>\n

As American as Southern Seafood<\/a>
\nin the Winter 2017 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

\"\"<\/a>Developing Recipes, Nourishing the Community<\/a>
\nin the Winter 2017 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

Peek into Coastal North Carolina Research<\/a>
\nin the Winter 2017 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

Working Together: Communities Collaborate, Engage with Researchers<\/a>
\nin the Holiday 2017 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

Falling for Oysters<\/a>
\nin the Holiday 2017 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

A Little of This, A Little of That: Variety is the Spice of Seafood<\/a>
\nin the Autumn 2016<\/a> <\/em>issue<\/a><\/em><\/span><\/p>\n

\"\"<\/a>All Flavor, No Sweat<\/a>
\nin the Summer 2016 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

Flora of the Coastal Plain<\/a>
\nin the Summer 2016 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

Researchers Reach Into Communities<\/a>
\nin the Summer 2016 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

Ride the Currents<\/a>
\nin the Summer 2016 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

Expanding Consumer Palates<\/a>
\nin the Spring 2016 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

\"\"<\/a>Blue Holiday, Flavor Included<\/a>
\nin the Holiday 2016 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

Growing Oysters at Home in Coastal North Carolina<\/a>
\nin the Holiday 2016<\/em> <\/a>issue<\/a><\/em><\/span><\/p>\n

Making North Carolina Oysters Safer<\/a>
\nin the Holiday 2016 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

Spicing it Up<\/a>
\nin the Holiday 2016 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

Trapping and Tasting an Invader<\/a>
\nin the Holiday 2015 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

\"\"<\/a>Fresh From the Farm<\/a>
\nin the Winter 2015 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

Food Fish, Good Fish<\/a>
\nin theAutumn 2015 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

A Sturgeon Primer<\/a>
\nin the Spring 2015<\/a> issue<\/a><\/em><\/span><\/p>\n

Resurrecting Sturgeon: Infusing New Flavors Into Old Favorite<\/a>
\nin the Spring 2015<\/a> issue<\/a><\/em><\/span><\/p>\n

Sturgeon Recipes<\/a>
\nin the Spring 2015<\/a> issue<\/a><\/em><\/span><\/p>\n

\"\"<\/a>Throwback Tasting<\/a>
\nin the Spring 2015<\/a> issue<\/a><\/em><\/span><\/p>\n

Shining the Spotlight on Flounder<\/a>
\nin the Autumn 2014 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

Taming the Trout: Burgers Go Fishing<\/a>
\nin the Autumn 2014 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

Bring Your Own Knives:
\nShucking at the Varnamtown Oyster Roast<\/a>
\nin the\u00a0Winter 2014 <\/a>issue<\/a><\/span><\/em><\/span><\/p>\n

All Wrapped Up<\/a>
\nin the Holiday 2014 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

Gifts From The Sea<\/a>
\nin the Holiday 2014 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

In From the Cold: Fresh vs. Frozen Seafood<\/a>
\nin the Holiday 2014 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

Moving Fish: Supply and Demand in North Carolina’s Seafood Industry<\/a>
\nin the Holiday 2014 <\/em><\/a>issue<\/a><\/em><\/span><\/p>\n

A Center for Growing Seafood, Testing Ideas<\/a>
\nin the Winter 2013<\/a> issue<\/a><\/em><\/span><\/p>\n

Broiled Oysters<\/a>
\nin the Winter 2013<\/a> issue<\/a><\/em><\/span><\/p>\n

From Sheepshead to Softshells: North Carolina\u2019s James Beard Award Contenders Talk Local Seafood<\/a>
\nin the Spring 2013<\/a><\/em> issue<\/a><\/em><\/span><\/p>\n

Ingesting Invaders: Serving Up Lionfish<\/a>
\nin the Autumn 2013<\/em> <\/a>issue<\/a><\/em><\/span><\/p>\n

How to Dress and Fillet Lion Fish<\/a>
\nin the Autumn 2013<\/em> <\/a>issue<\/a><\/em><\/span><\/p>\n

Hunting for Quicksilver: Testing Local Seafood for Mercury<\/a>
\nin the Summer 2012<\/em><\/a>\u00a0issue<\/a><\/em><\/span><\/p>\n

Healthy Seafood Choices<\/a>
\nin the Summer 2012<\/em><\/a>\u00a0issue<\/a><\/em><\/span><\/p>\n

Fish Ashore<\/a>
\nin the Autumn 2012<\/em><\/a>\u00a0issue<\/a><\/em><\/span><\/p>\n

Wrapped Up for the Holidays<\/a>
\nin the Holiday 2012<\/em><\/a>\u00a0issue<\/a><\/em><\/span><\/p>\n

Audience Judges Select Winning Shrimp and Grits<\/a>
\nin the Holiday 2012<\/em><\/a>\u00a0issue<\/a><\/em><\/span><\/p>\n

And the Survey Says: Local Seafood Reigns<\/a>
\nin the Winter 2011<\/span> <\/i><\/a>issue<\/a><\/em><\/span><\/p>\n

Coastal Wild Edibles: Stalking the Wild Sea Lettuce<\/a>
\nin the Summer 2011<\/em><\/a> issue<\/a><\/em><\/span><\/p>\n

Tar Heel Blue Crabs: Still the State\u2019s Most Valuable Seafood<\/a>
\nin the Autumn 2011<\/em><\/a> issue<\/a><\/em><\/span><\/p>\n

Start Your Appetites: Fall for Food, Fun and Festivities<\/a>
\nin the Autumn 2011<\/em><\/a> issue<\/a><\/em><\/span><\/p>\n

Enjoy Autumn’s Bounty<\/a>
\nin the Autumn 2011<\/em><\/a> issue<\/a><\/em><\/span><\/p>\n

Serve Up Seasonal Offerings<\/a>
\nin the Holiday <\/em>2<\/em>011<\/em><\/a>\u00a0issue<\/a><\/em><\/span><\/p>\n

Education on a Plate Served with a Dash of Local Pride<\/a>
\nin the Autumn <\/em>2<\/em>010<\/em><\/a>\u00a0issue<\/a><\/em><\/span><\/p>\n

Fresh Seafood Ideas: Autumn Catch<\/a>
\nin the Autumn <\/em>2<\/em>010<\/em><\/a>\u00a0issue<\/a><\/em><\/span><\/p>\n

Celebrating Local Seafood<\/a>
\nin the Holiday 2010<\/i><\/a>\u00a0issue<\/a><\/em><\/span><\/p>\n

Seafood Soups: A Fine Kettle of Fish & Shellfish<\/a>
\nin the Winter 2009<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

Scrumptious Snapper: Steamed, Poached, Fried or Marinated<\/a>
\nin the Spring 2009<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

Seafood: Fresh & Local<\/a>
\nin the Summer 2009<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

New Blog Features Fresh Seafood Ideas and More<\/a>
\nin the Holiday 2009<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

Take a Crab to Lunch or Dinner
\nin the Early Summer 2008<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

Recognizing Quality At Your Local Seafood Counter<\/a>
\nin the Autumn 2008<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

Curbing the Import Appetite: Selling American Shrimp in the U.S. Market<\/a>
\nin the Winter 2007<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

Russian \u201cFish Yard\u201d Boasts Seafood Bounty
\nin the Winter 2006<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

Microwaving: Fast Results for Surimi Testing
\nin the High Season 2006<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

Flounder Feast
\nin the Holiday 2006<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

Onboard Handling Techniques Key to Safer Seafood
\nin the Early Summer 2005<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

Carteret Catch: New Marketing Project Promotes Local Seafood<\/a>
\nin the Holiday 2005<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

Maritime Morsels: Shellfish Expo Features Clam, Oyster Dishes
\nin the Holiday 2005<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

Value-Added Products Boost Sales at Seafood Companies<\/a>
\nin the Spring 2004 issue<\/em><\/a><\/span><\/p>\n

Shrimp: A Favorite Catch
\nin the High Season 2004<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

Seafood Appetizers: Fresh from the Start
\nin the Autumn 2003<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

Maritime Morsels: Shucking Oysters, Clams Like a Pro<\/a>
\nin the Winter 2002<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

Catch It and Cook It
\nin the Early Summer 2002 issue<\/i><\/span><\/a><\/span><\/p>\n

North Carolina Seafood Processors Go Global<\/a>
\nin the Autumn 2002<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

Sea Science: Quality Key to International Seafood Standards<\/a>
\nin the Autumn 2002<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

Seafood Dishes are Tasty Holiday Fare
\nin the Holiday 2002<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

Maritime Morsels: Seafood is Heart Food
\nin the Winter 2001 issue<\/em><\/a><\/span><\/p>\n

Maritime Marinades: Chemistry in the Kitchen
\nin the Holiday 2001<\/i>\u00a0issue<\/em><\/a><\/span><\/p>\n

 <\/p>\n

lead photo courtesy of Jared Kay, VisitNC.com<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n","protected":false},"author":63,"featured_media":11341,"parent":6,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"","ncst_dynamicHeaderData":"","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"class_list":["post-12685","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nSeafood - Coastwatch<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/home\/seafood\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Seafood Smorgasbord\" \/>\n<meta property=\"og:description\" content=\"Sample these stories from Coastwatch magazine.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/home\/seafood\/\" \/>\n<meta property=\"og:site_name\" content=\"Coastwatch\" \/>\n<meta property=\"article:modified_time\" content=\"2022-11-02T16:06:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/10\/Mariners-Menu-Posters_social.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"A Seafood Smorgasbord\" \/>\n<meta name=\"twitter:description\" content=\"Sample these stories from Coastwatch magazine.\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/10\/Mariners-Menu-Posters_social.png\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/home\/seafood\/\",\"url\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/home\/seafood\/\",\"name\":\"Seafood - Coastwatch\",\"isPartOf\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/home\/seafood\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/home\/seafood\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2019\/09\/Death-Taxes-LANDSCAPE-Downtown-Raleigh-Customers-Sitting-at-Table-with-Shrimp-Dish-and-Wine-Jared-Kay-VisitNC.com_.jpg\",\"datePublished\":\"2020-04-20T17:42:10+00:00\",\"dateModified\":\"2022-11-02T16:06:11+00:00\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/home\/seafood\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/home\/seafood\/#primaryimage\",\"url\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2019\/09\/Death-Taxes-LANDSCAPE-Downtown-Raleigh-Customers-Sitting-at-Table-with-Shrimp-Dish-and-Wine-Jared-Kay-VisitNC.com_.jpg\",\"contentUrl\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2019\/09\/Death-Taxes-LANDSCAPE-Downtown-Raleigh-Customers-Sitting-at-Table-with-Shrimp-Dish-and-Wine-Jared-Kay-VisitNC.com_.jpg\",\"width\":6720,\"height\":4480,\"caption\":\"Regardless of what local consumers can afford and where they can afford to eat it, North Carolinians likely will continue to covet quality seafood. 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