{"id":1376,"date":"2012-09-01T11:20:00","date_gmt":"2012-09-01T15:20:00","guid":{"rendered":"http:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=1376"},"modified":"2024-09-18T13:46:27","modified_gmt":"2024-09-18T17:46:27","slug":"mariners-menu-fish-ashore","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-fish-ashore\/","title":{"rendered":"MARINER’S MENU: Fish Ashore"},"content":{"rendered":"\n\n\n\n\n

Seafood lovers, make plans for a fun weekend at the coast! The 26th Annual North Carolina Seafood Festival kicks off on Friday, Oct. 5, and continues through Sunday, Oct. 7, at the Morehead City Waterfront. The free festival offers seafood, live music and entertainment for the entire family. For more information and a schedule of events, visit: www.ncseafoodfestival.org.<\/p>\n\n\n\n

Since 1973, representatives from home extension clubs in Carteret County, North Carolina have met each month in a Morehead City kitchen to test new ways of handling, storing and preparing fish and shellfish caught off the North Carolina coast. Their 30 years of seafood wisdom are now gathered in this comprehensive guide for cooks who want to know more than just how to bake or fry fish.<\/p>\n\n\n\n

Mariner’s Menu contains more than 100 original seafood recipes developed by the dedicated testers and tasters of the Seafood Lab kitchen. Many of these recipes, such as Broiled Tuna Provencal and Steamed Clams in Wine Broth, use easily available ingredients and require little preparation. Separate sections instruct cooks on broiling, grilling, frying and steaming. Important preparation techniques such as deboning fish, deveining shrimp and cracking crab are illustrated in detailed drawings by Morehead City artist Connie Mason. Photographs by Scott D. Taylor of Beaufort reflect seafood’s vital role in coastal communities.<\/p>\n\n\n\n

Packed with images, safety tips, helpful hints and mouth-watering recipes, Mariner’s Menu is more than a cookbook. It’s a complete resource for handling, storing, preparing, cooking and enjoying fresh seafood.<\/p>\n\n\n\n

This autumn, Coastwatch brings ashore an array of recipes from Joyce Taylor’s Mariner’s Menu: 30 Years of Fresh Seafood Ideas. We offer seafood-stuffed avocados, oysters and mushrooms, and a simply prepared tuna. These mouthwatering meals can be complimented with a warm loaf of bread and a seasonal salad.<\/p>\n\n\n\n

Quality counts when preparing these dishes, so be sure to use fresh seafood from North Carolina’s waters. For more information on selecting fish and shellfish, go to: www.ncseagrant.org\/seafood or check the Mariner’s Menu blog at: marinersmenu.org. The Mariner’s Menu seafood resource book is available in bookstores. To order a copy from North Carolina Sea Grant, call 919\/515-9101.<\/p>\n\n\n\n

\u2014 V.L.<\/p>\n\n\n\n

SEAFOOD-STUFFED AVOCADOS<\/h2>\n\n\n\n