{"id":29638,"date":"2025-01-22T09:08:14","date_gmt":"2025-01-22T14:08:14","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?p=29638"},"modified":"2025-04-14T13:50:41","modified_gmt":"2025-04-14T17:50:41","slug":"winter-2025-mariners-menu","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/winter-2025-mariners-menu\/","title":{"rendered":"Mariner&#8217;s Menu"},"content":{"rendered":"\n\n\n\n\n<figure class=\"wp-block-image alignwide size-large\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Sauteed-Tuna-Steaks-with-Tarragon-scaled.jpg\" data-fullsize=\"2560x1707\" data-zoom=\"true\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Sauteed-Tuna-Steaks-with-Tarragon-1024x683.jpg\" alt=\"image: Saut\u00e9ed Tuna Steaks with Tarragon.\" class=\"wp-image-29642\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Sauteed-Tuna-Steaks-with-Tarragon-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Sauteed-Tuna-Steaks-with-Tarragon-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Sauteed-Tuna-Steaks-with-Tarragon-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Sauteed-Tuna-Steaks-with-Tarragon-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Sauteed-Tuna-Steaks-with-Tarragon-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><figcaption class=\"wp-element-caption\">Credit: Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n<p><em>Mariner\u2019s Menu<\/em>, North Carolina Sea Grant\u2019s popular online seafood guide, includes hundreds of free recipes.&nbsp;Enjoy these seasonal favorites.<\/p>\n\n\n<div class=\"is-text wp-block-ncst-buttons\">\n    \n<div class=\"is-style-secondary wp-block-ncst-button\">\n      <a\n        class=\"ncst-block__button-link btn\"\n        href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/winter-2025\"\n        data-ncst-lightbox=\"false\"\n                      >\n                  <span class=\"text\">FROM THE WINTER 2025 ISSUE<\/span><span class=\"arrow-indicator\"><svg class=\"wolficon wolficon-arrow-right-bold\" role=\"img\"  aria-hidden=\"true\">\n\t\t\t\n\t\t\t<use xlink:href=\"#wolficon-arrow-right-bold\">\n\t\t<\/svg><\/span>\n              <\/a>\n    <\/div>\n  \n\n  <\/div>\n\n\n\n<p><strong>Saut\u00e9ed Tuna Steaks with Tarragon<\/strong> (above)<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 tuna steaks, about 1 inch thick<\/li>\n\n\n\n<li>\u2154 of a cup of dry white wine<\/li>\n\n\n\n<li>1 tablespoon of finely chopped fresh tarragon or 1 teaspoon dried<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n\n\n\n<li>\u00bc&nbsp;cup of butter<\/li>\n<\/ul>\n\n\n\n<p>In a small bowl, mix the wine and tarragon. Lightly salt and pepper the fish. Melt butter on medium-high in a large skillet. Add steaks and cook about 3 to 6 minutes per side or until it reaches your preferred doneness. Spoon tarragon wine over the steaks as they cook. Place fish on a serving platter, and pour the remaining wine mix over them.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide size-large\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Baked-Clams-with-Garlic-Butter-scaled.jpg\" data-fullsize=\"2560x1707\" data-zoom=\"true\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Baked-Clams-with-Garlic-Butter-1024x683.jpg\" alt=\"image: Baked Clams with Garlic Butter.\" class=\"wp-image-29643\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Baked-Clams-with-Garlic-Butter-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Baked-Clams-with-Garlic-Butter-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Baked-Clams-with-Garlic-Butter-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Baked-Clams-with-Garlic-Butter-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Baked-Clams-with-Garlic-Butter-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><figcaption class=\"wp-element-caption\">Credit: Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n<p><strong>Baked Clams with Garlic Butter<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>36 littleneck clams<\/li>\n\n\n\n<li>\u00bc pound of butter, softened<\/li>\n\n\n\n<li>2 tablespoons of coarsely chopped garlic<\/li>\n\n\n\n<li>3 tablespoons of coarsely chopped green onion, including tops<\/li>\n\n\n\n<li>\u00bd cup of coarsely chopped fresh parsley<\/li>\n\n\n\n<li>\u00bc cup of dry white wine or chicken broth<\/li>\n\n\n\n<li>\u00bc cup of fresh bread crumbs<\/li>\n\n\n\n<li>\u00bc&nbsp;teaspoon of salt<\/li>\n\n\n\n<li>\u00bc teaspoon of freshly ground black pepper<\/li>\n\n\n\n<li>4 tablespoons of freshly grated Parmesan cheese<\/li>\n\n\n\n<li>rock salt<\/li>\n<\/ul>\n\n\n\n<p>Preheat the oven to 450\u00b0F.<\/p>\n\n\n\n<p>Scrub the clams thoroughly with a stiff brush under cold, running water. Open clams, and discard the top shell.<\/p>\n\n\n\n<p>Combine the butter, garlic, green onion, parsley, wine, crumbs, salt, pepper and half the Parmesan. Blend until smooth.<\/p>\n\n\n\n<p>Place the clams on the half shell in a bed of rock salt in a cooking pan. Spoon the butter mixture evenly over clams.&nbsp;Sprinkle with the remaining Parmesan. Bake until clams are done and cheese is melted, about 6 to 8 minutes.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide size-large\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Oyster-Fritters-scaled.jpg\" data-fullsize=\"2560x1707\" data-zoom=\"true\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Oyster-Fritters-1024x683.jpg\" alt=\"image: oyster fritters.\" class=\"wp-image-29645\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Oyster-Fritters-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Oyster-Fritters-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Oyster-Fritters-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Oyster-Fritters-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Oyster-Fritters-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><figcaption class=\"wp-element-caption\">Credit: Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n<p><strong>*Oyster Fritters<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>chopped oysters (about 1 cup)<\/li>\n\n\n\n<li>1 egg, beaten<\/li>\n\n\n\n<li>flour<\/li>\n\n\n\n<li>salt and pepper<\/li>\n<\/ul>\n\n\n\n<p>Mix together chopped oysters, beaten egg, and seasonings. Add just enough flour to hold it together. Drop by spoonful into hot grease. Fry until golden.<\/p>\n\n\n\n<p>*<em>This recipe was contributed by the late Eloise Pigott of Gloucester, N.C.<\/em><\/p>\n\n\n\n<p><em><strong>For more free seafood recipes, visit&nbsp;<\/strong><\/em><strong><em><a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\">MarinersMenu.org<\/a><\/em><\/strong><em>.&nbsp;<\/em><br><\/p>\n\n\n\n<p><strong>FROM THE WINTER 2025 ISSUE<\/strong><\/p>\n","protected":false,"raw":"<!-- wp:ncst\/dynamic-header {\"block\":\"ncst\/default-post-header\"} -->\n<!-- wp:ncst\/default-post-header {\"displayCategoryID\":587,\"subtitle\":\"\\u003cstrong\\u003eWinter Wonders\\u003c\/strong\\u003e\"} \/-->\n<!-- \/wp:ncst\/dynamic-header -->\n\n<!-- wp:image {\"id\":29642,\"sizeSlug\":\"large\",\"linkDestination\":\"media\",\"align\":\"wide\"} -->\n<figure class=\"wp-block-image alignwide size-large\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Sauteed-Tuna-Steaks-with-Tarragon-scaled.jpg\"><img src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Sauteed-Tuna-Steaks-with-Tarragon-1024x683.jpg\" alt=\"image: Saut\u00e9ed Tuna Steaks with Tarragon.\" class=\"wp-image-29642\" \/><\/a><figcaption class=\"wp-element-caption\">Credit: Vanda Lewis.<\/figcaption><\/figure>\n<!-- \/wp:image -->\n\n<!-- wp:paragraph -->\n<p><em>Mariner\u2019s Menu<\/em>, North Carolina Sea Grant\u2019s popular online seafood guide, includes hundreds of free recipes.&nbsp;Enjoy these seasonal favorites.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:ncst\/buttons -->\n<!-- wp:ncst\/button {\"url\":\"https%3A%2F%2Fncseagrant.ncsu.edu%2Fcoastwatch%2Fwinter-2025\",\"text\":\"FROM THE WINTER 2025 ISSUE\",\"className\":\"is-style-secondary\"} \/-->\n<!-- \/wp:ncst\/buttons -->\n\n<!-- wp:paragraph -->\n<p><strong>Saut\u00e9ed Tuna Steaks with Tarragon<\/strong> (above)<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:list -->\n<ul class=\"wp-block-list\"><!-- wp:list-item -->\n<li>4 tuna steaks, about 1 inch thick<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>\u2154 of a cup of dry white wine<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>1 tablespoon of finely chopped fresh tarragon or 1 teaspoon dried<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>salt<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>freshly ground black pepper<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>\u00bc&nbsp;cup of butter<\/li>\n<!-- \/wp:list-item --><\/ul>\n<!-- \/wp:list -->\n\n<!-- wp:paragraph -->\n<p>In a small bowl, mix the wine and tarragon. Lightly salt and pepper the fish. Melt butter on medium-high in a large skillet. Add steaks and cook about 3 to 6 minutes per side or until it reaches your preferred doneness. Spoon tarragon wine over the steaks as they cook. Place fish on a serving platter, and pour the remaining wine mix over them.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:image {\"id\":29643,\"sizeSlug\":\"large\",\"linkDestination\":\"media\",\"align\":\"wide\"} -->\n<figure class=\"wp-block-image alignwide size-large\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Baked-Clams-with-Garlic-Butter-scaled.jpg\"><img src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Baked-Clams-with-Garlic-Butter-1024x683.jpg\" alt=\"image: Baked Clams with Garlic Butter.\" class=\"wp-image-29643\" \/><\/a><figcaption class=\"wp-element-caption\">Credit: Vanda Lewis.<\/figcaption><\/figure>\n<!-- \/wp:image -->\n\n<!-- wp:paragraph -->\n<p><strong>Baked Clams with Garlic Butter<\/strong><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:list -->\n<ul class=\"wp-block-list\"><!-- wp:list-item -->\n<li>36 littleneck clams<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>\u00bc pound of butter, softened<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>2 tablespoons of coarsely chopped garlic<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>3 tablespoons of coarsely chopped green onion, including tops<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>\u00bd cup of coarsely chopped fresh parsley<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>\u00bc cup of dry white wine or chicken broth<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>\u00bc cup of fresh bread crumbs<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>\u00bc&nbsp;teaspoon of salt<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>\u00bc teaspoon of freshly ground black pepper<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>4 tablespoons of freshly grated Parmesan cheese<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>rock salt<\/li>\n<!-- \/wp:list-item --><\/ul>\n<!-- \/wp:list -->\n\n<!-- wp:paragraph -->\n<p>Preheat the oven to 450\u00b0F.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Scrub the clams thoroughly with a stiff brush under cold, running water. Open clams, and discard the top shell.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Combine the butter, garlic, green onion, parsley, wine, crumbs, salt, pepper and half the Parmesan. Blend until smooth.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Place the clams on the half shell in a bed of rock salt in a cooking pan. Spoon the butter mixture evenly over clams.&nbsp;Sprinkle with the remaining Parmesan. Bake until clams are done and cheese is melted, about 6 to 8 minutes.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:image {\"id\":29645,\"sizeSlug\":\"large\",\"linkDestination\":\"media\",\"align\":\"wide\"} -->\n<figure class=\"wp-block-image alignwide size-large\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Oyster-Fritters-scaled.jpg\"><img src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2025\/01\/Oyster-Fritters-1024x683.jpg\" alt=\"image: oyster fritters.\" class=\"wp-image-29645\" \/><\/a><figcaption class=\"wp-element-caption\">Credit: Vanda Lewis.<\/figcaption><\/figure>\n<!-- \/wp:image -->\n\n<!-- wp:paragraph -->\n<p><strong>*Oyster Fritters<\/strong><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:list -->\n<ul class=\"wp-block-list\"><!-- wp:list-item -->\n<li>chopped oysters (about 1 cup)<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>1 egg, beaten<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>flour<\/li>\n<!-- \/wp:list-item -->\n\n<!-- wp:list-item -->\n<li>salt and pepper<\/li>\n<!-- \/wp:list-item --><\/ul>\n<!-- \/wp:list -->\n\n<!-- wp:paragraph -->\n<p>Mix together chopped oysters, beaten egg, and seasonings. Add just enough flour to hold it together. Drop by spoonful into hot grease. Fry until golden.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>*<em>This recipe was contributed by the late Eloise Pigott of Gloucester, N.C.<\/em><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><em><strong>For more free seafood recipes, visit&nbsp;<\/strong><\/em><strong><em><a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\">MarinersMenu.org<\/a><\/em><\/strong><em>.&nbsp;<\/em><br><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><strong>FROM THE WINTER 2025 ISSUE<\/strong><\/p>\n<!-- \/wp:paragraph -->"},"excerpt":{"rendered":"<p>Mariner\u2019s Menu, North Carolina Sea Grant\u2019s popular online seafood guide, includes hundreds of free recipes.&nbsp;Enjoy these seasonal favorites. Saut\u00e9ed Tuna Steaks with Tarragon (above) In a small bowl, mix the&hellip;<\/p>\n","protected":false},"author":63,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"source":"","ncst_custom_author":"Vanda Lewis & Joyce Taylor","ncst_show_custom_author":true,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"displayCategoryID\":587,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"subtitle\":\"<strong>Winter Wonders<\/strong>\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[587,595],"tags":[],"_ncst_magazine_issue":[],"class_list":["post-29638","post","type-post","status-publish","format-standard","hentry","category-mariners-menu","category-seafood"],"displayCategory":{"term_id":587,"name":"Mariner's Menu","slug":"mariners-menu","term_group":0,"term_taxonomy_id":588,"taxonomy":"category","description":"","parent":0,"count":37,"filter":"raw"},"acf":{"ncst_posts_meta_modified_date":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mariner&#039;s Menu - 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\/winter-2025-mariners-menu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mariner&#039;s Menu - Coastwatch\" \/>\n<meta property=\"og:description\" content=\"Mariner\u2019s Menu, North Carolina Sea Grant\u2019s popular online seafood guide, includes hundreds of free recipes.&nbsp;Enjoy these seasonal favorites. 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