{"id":1713,"date":"2010-09-01T11:06:00","date_gmt":"2010-09-01T15:06:00","guid":{"rendered":"http:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=1713"},"modified":"2024-09-19T14:39:43","modified_gmt":"2024-09-19T18:39:43","slug":"mariners-menu-fresh-seafood-ideas-autumn-catch","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-fresh-seafood-ideas-autumn-catch\/","title":{"rendered":"Mariner’s Menu: Fresh Seafood Ideas: Autumn Catch"},"content":{"rendered":"\n\n\n\n\n

These recipes \u2014 from Mariner’s Menu: 30 Years of Fresh Seafood Ideas<\/em> by Joyce Taylor \u2014 use finfish and shellfish that are available from North Carolina waters in September, October and November. Check with your local fish market for their freshest offerings.<\/p>\n\n\n\n

For information on seasonal seafood, go to: www.ncseagrant.org\/seafood or check the Mariner’s Menu blog at www.marinersmenu.org<\/a>. The Mariner’s Menu seafood resource book is available at many bookstores, or to order from North Carolina Sea Grant, call 919\/515-9101.<\/p>\n\n\n\n

Steamed Clams in Wine Broth<\/h2>\n\n\n\n