Freezing Shellfish and Storage Times

August 26, 2013 | Vanda Lewis

Ideally, all frozen seafood should be used within two months for maximum quality. When properly frozen, lean fish such as flounder and catfish should maintain quality up to six months. Fatty fish such as bluefish, mackerel and mullet should be used within three months.

Opening Scallops

February 11, 2013 | Vanda Lewis

Scallops are marketed shucked, but you can open the ones that you harvest from approved water.

Oysters and Mushrooms au Gratin

November 2, 2012 | Vanda Lewis

another fresh seafood idea This recipe calls for shucked oysters. You’ll find it much more convenient to buy them already shucked, of course. 1 pint standard oysters, liquid reserved 2 tablespoons butter 5 tablespoons flour 1/2…

Continue reading “Oysters and Mushrooms au Gratin”

People’s Choice Shrimp and Creamy Pumpkin Grits with Braised Pork and Sweet Potato Chips

October 16, 2012 | Vanda Lewis

Photo by E-Ching Lee another fresh seafood idea This is the much-anticipated winning shrimp and grits recipe from Chef Fabian Botta of Ruddy Duck Tavern in Morehead City. He won this year’s People’s Choice award…

Continue reading “People’s Choice Shrimp and Creamy Pumpkin Grits with Braised Pork and Sweet Potato Chips”

How to get a copy of Mariner’s Menu

May 1, 2012 | Vanda Lewis

Mariner’s Menu Mother’s Day is approaching so you might consider giving a copy of Mariner’s Menu: 30 Years of  Fresh Seafood Ideas. It is available from North Carolina Sea Grant, 919/515-9101, www.ncseagrant.org or at bookstores…

Continue reading “How to get a copy of Mariner’s Menu”