Time to Clam Up

July 13, 2011 | Joyce Taylor

north carolina fisheries Available year-round, the native hard clam, or quahog, has always been a coastal favorite. Its scientific name, Mercenaria mercenaria, comes from the Latin word for “wages.” Native Americans once used quahog shells to…

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Shrimp Scampi

June 27, 2011 | Joyce Taylor

another fresh seafood idea 1 pound large shrimp, peeled 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon freshly ground white pepper 1 teaspoon paprika 1/4 cup margarine or butter 1/3 cup finely chopped green…

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Heading, Peeling and Deveining Shrimp

June 27, 2011 | Joyce Taylor

how to select, handle, clean and store seafood Removing shrimp head – Hold a shrimp in one hand. With your thumb behind its head, push the head off. Be sure to push just the head…

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The Blues Are Running

June 6, 2011 | Joyce Taylor

another fresh seafood idea Seafood traditions developed in communities along the central North Carolina coast as Europeans and New Englanders traveled south in the 18th and 19th centuries.  In the summer and fall, thick schools of bluefish…

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The crab that lost its shell

May 13, 2011 | Joyce Taylor

another fresh seafood idea What could be tastier than a hard blue crab with its hidden bits and chunks of sweet, white meat?  For many people, the ultimate delicacy is a soft crab that can…

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