{"id":4407,"date":"2015-03-16T19:55:17","date_gmt":"2015-03-16T23:55:17","guid":{"rendered":"http:\/\/ncseagrant.ncsu.edu\/?p=4407"},"modified":"2024-05-21T15:54:17","modified_gmt":"2024-05-21T19:54:17","slug":"mariners-menu-behind-the-scenes","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-behind-the-scenes\/","title":{"rendered":"Mariner’s Menu: Behind the Scenes"},"content":{"rendered":"

By E-CHING LEE<\/h3>\n

Posted March 16, 2015<\/em><\/p>\n

Warning: This post may make you hungry.<\/p>\n

\"Plated
A lot more goes into the Mariner’s Menu<\/em> photo shoot than meets the eye \u2014 or the nose.<\/figcaption><\/figure>\n

In mid February, I stopped by North Carolina Sea Grant’s Morehead City office on my way to SciREN<\/a>. While working in a borrowed office, the smell of frying pulled me into the Seafood Lab.<\/p>\n

I found Vanda Lewis, Mariner’s Menu<\/em><\/a> blogger and photographer, hard at work cooking French-fried shrimp for this<\/a> blog post. She does this all the time and has the process down.<\/p>\n

First she has to actually cook the recipe she wants to photograph. Here, she is using shrimp she and her husband froze last summer.<\/p>\n\n\n\n\n
\n

\"Peeled
Vanda dips the peeled shrimp in the egg batter.<\/figcaption><\/figure><\/td>\n
\n

\"Shrimp
Then she breads them in a flour and seasoning mixture.<\/figcaption><\/figure><\/td>\n<\/tr>\n
\n

\"Fried
Shrimp are fried in hot oil. When they’re golden brown, she drains them on paper towels.<\/figcaption><\/figure><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

This is what the whole operation looks like.<\/p>\n

Then she arranges the food for the photo \u2014 even from behind the camera \u2014 to get that perfect image with optimal lighting.<\/p>\n\n\n\n
\n

\"Woman
Vanda places the shrimp around the bowl of cocktail sauce.<\/figcaption><\/figure><\/td>\n
\n

\"Shrimp
The plating continues between shots.<\/figcaption><\/figure><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

She takes a series of photos and picks the best for the Mariner’s Menu <\/em>blog post.<\/p>\n

The final results \u2014 and the recipe \u2014 are here<\/a>.<\/p>\n

For more ideas on how to prepare local North Carolina seafood, check out Mariner\u2019s Menu<\/em><\/a>, featuring many recipes from Joyce Taylor\u2019s resource book Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a>.<\/p>\n

And the hardest part of all? Getting rid of the evidence. You can’t waste that fried shrimp.<\/p>\n

Shrimp season, come soon!<\/p>\n","protected":false},"excerpt":{"rendered":"

E-Ching Lee goes behind the scenes at a Mariner’s Menu photo shoot.<\/p>\n","protected":false},"author":63,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","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":""},"categories":[761],"tags":[],"_ncst_magazine_issue":[],"class_list":["post-4407","post","type-post","status-publish","format-standard","hentry","category-currents"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"\nMariner's Menu: Behind the Scenes - 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\/mariners-menu-behind-the-scenes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mariner's Menu: Behind the Scenes - 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