{"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,"raw":"

By E-CHING LEE<\/h3>\nPosted March 16, 2015<\/em>\n\nWarning: This post may make you hungry.\n\n[caption id=\"attachment_4236\" align=\"aligncenter\" width=\"740\"]\"Plated A lot more goes into the Mariner's Menu<\/em> photo shoot than meets the eye \u2014 or the nose.[\/caption]\n\nIn 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.\n\nI 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.\n\nFirst she has to actually cook the recipe she wants to photograph. Here, she is using shrimp she and her husband froze last summer.\n\n\n\n\n
\n\n[caption id=\"attachment_4239\" align=\"aligncenter\" width=\"360\"]\"Peeled Vanda dips the peeled shrimp in the egg batter.[\/caption]<\/td>\n\n\n[caption id=\"attachment_4242\" align=\"aligncenter\" width=\"360\"]\"Shrimp Then she breads them in a flour and seasoning mixture.[\/caption]<\/td>\n<\/tr>\n
\n\n[caption id=\"attachment_4244\" align=\"aligncenter\" width=\"360\"]\"Fried Shrimp are fried in hot oil. When they're golden brown, she drains them on paper towels.[\/caption]<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\nThis is what the whole operation looks like.\n\nThen she arranges the food for the photo \u2014 even from behind the camera \u2014 to get that perfect image with optimal lighting.\n\n\n\n
\n\n[caption id=\"attachment_4273\" align=\"alignleft\" width=\"330\"]\"Woman Vanda places the shrimp around the bowl of cocktail sauce.[\/caption]<\/td>\n\n\n[caption id=\"attachment_4250\" align=\"alignleft\" width=\"370\"]\"Shrimp The plating continues between shots.[\/caption]<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\nShe takes a series of photos and picks the best for the Mariner's Menu <\/em>blog post.\n\nThe final results \u2014 and the recipe \u2014 are here<\/a>.\n\nFor 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>.\n\nAnd the hardest part of all? Getting rid of the evidence. You can't waste that fried shrimp.\n\nShrimp season, come soon!"},"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,"source":"","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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