Chargrilled Teriyaki Sturgeon

May 28, 2015 | Vanda Lewis

north carolina fishers | sturgeon 24 ounces sturgeon 4 cups teriyaki glaze 4 wonton crackers wasabi paste as a topping (can buy in store) Marinate 24 ounces of raw sturgeon in one quart of teriyaki…

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Steamed Sturgeon Salad

May 25, 2015 | Vanda Lewis

north carolina fisheries | sturgeon 8 ounces sturgeon 8 sprigs arugula 12 slices cucumber 8 slices water chestnuts 4 ounces artisan greens 12 leaves Bibb lettuce 4 wooden spears, each with one radish, one black…

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Catfish Gumbo Supreme

April 13, 2015 | Vanda Lewis

Once passed over because of their muddy, oily taste, today’s mild-flavored catfish have a new image. The farm-raised fish are fed a grain diet. This ensures a mild, “nonfishy” flavor. They are so mild, in fact, that they need more seasonings than most other fish. A versatile fish, catfish can be prepared in a variety of ways. Try grilling, broiling, steaming, stir-frying or other favorite cooking methods. And of course, there are always the traditional fried recipes we occasionally enjoy. Mariner’s Menu shares a recipe for Catfish Gumbo.

Crispy Fried Catfish

March 30, 2015 | Vanda Lewis

The catfish, long relegated to the lowly position of an unglamorous scavenger, has now become a national favorite. Graduating from the river bottom to the farm, pond-raised catfish are making their appearance in white-cloth restaurants as well as in supermarkets. Mariner’s Menu shares a recipe for Crispy Fried Catfish.

French-Fried Shrimp

March 16, 2015 | Vanda Lewis

Seafood is done when it is golden brown. Remove from the oil immediately and drain the fish or shellfish on paper towels. Be careful not to overcook or the food will dry out. A minute can make a difference. It’s like that steak on the grill — give it just a few more seconds and it’s overdone. Mariner’s Menu shares a recipe for French-Fried Shrimp.