Chef Profiles: Scotty Anderson, Holden Beach

May 9, 2013 | Barry Nash

seafood traditions Chef Scotty Anderson started his culinary career while in college, beginning as a cook and working his way to management. After a few years, he realized his passion was not in management but…

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Chef Profiles: Justin Lachine of Café Lachine, Nags Head

March 8, 2013 | Barry Nash

seafood traditions Justin Lachine began his culinary career at 16. Since then, he has explored many different aspects of cooking, from baking to serving fine French cuisine. After graduating from Johnson and Wales University in…

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Chef Profiles: Fabian Botta of Ruddy Duck Tavern, Morehead City Waterfront

February 14, 2013 | Barry Nash

seafood traditions This profile of Chef Fabian Botta begins a series of profiles on coastal chefs who support the North Carolina commercial fishing industry by serving seafood that has been landed by local fishermen. These…

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The Biology of Bluefish

June 7, 2011 | Barry Nash

north carolina fisheries Bluefish are characterized by a blue-green back with silvery sides and belly, a pointed snout and sharp, compressed teeth. They are found along the U.S. Atlantic coast from Maine to Florida. Bluefish…

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Cooking Seafood

February 18, 2011 | Barry Nash

seafood is safe to eat Rinse raw seafood under cold, running water to remove bacteria. Always marinate your seafood under refrigeration, never at room temperature. Cook seafood thoroughly with a continuous heat source because interrupted…

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