Straight from the Oven – Baked Fresh Fish and Shellfish

October 16, 2009 | David Green

methods of preparation One of the best and easiest ways to cook fish or shellfish is just to slide it in the oven and bake it. Fillets, steaks, dressed fish and shellfish can all be…

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How to select FRESH North Carolina blue crabmeat

September 17, 2009 | David Green

how to select, handle, clean and store seafood Most crabs are harvested alive and processed (cooked and hand-picked) for your convenience. When selecting fresh crabmeat, make your choices based on product form and supplier. Fresh…

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Purchasing Fresh North Carolina Shrimp

September 14, 2009 | David Green

how to select, handle, clean and store seafood Shrimp are sold by weight and count, the number of shrimp it takes to equal one pound. You often see descriptive names for shrimp such as small,…

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Seafood Nutrition Leaders

August 25, 2009 | David Green

seafood traditions “Like a hearty stew or marinade, something happens when individual ingredients come together and meld over time.” That original statement in Mariner’s Menu could not be truer today. Without the many volunteers who…

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Red Drum Facts

August 14, 2009 | David Green

north carolina fisheries Red drum are known by their reddish-brown color and the fact that during spawning time, males produce a drum-like noise by vibrating a muscle in their swim bladder. Red drum are found…

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