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 crab meat

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 crab meat, make your choices based on product form and supplier….

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Atlantic Blue Crabs

September 17, 2009 | Barry Nash

north carolina fisheries The Atlantic blue crab is common to all North Carolina coastal waters, but the largest populations tend to live in the Albemarle and Pamlico sounds. Blue crabs are this state’s most valuable…

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The North Carolina Atlantic Blue Crab Industry

September 17, 2009 | Barry Nash

seafood traditions Our state’s Atlantic blue crab processing industry is undergoing an unprecedented transformation. Over forty processors operated in coastal North Carolina in 1995.  Today that number is 14. Imported crab meat from Asia and…

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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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