Almond Encrusted Snapper

February 2, 2010 | Joyce Taylor

another fresh seafood idea Recently, our Nutrition Leaders developed several very successful recipes for nut-encrusted fillets. Once used primarily for snacking, nuts had a bad reputation because they are high in fat. But now we…

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Amount of Fish to Buy and to Serve

February 2, 2010 | David Green

tips from the kitchen Fish recipes generally call for a number of fillets or steaks rather than weight. The reason for this is simple. Countless people look at fish and ask for a certain number…

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Hearty Clam Chowder

January 20, 2010 | Joyce Taylor

another fresh seafood idea Available year-round, the native hard clam, or quahog, has always been a coastal favorite. Clams may be bought in the shell or shucked. Those in the shell should be heavy and…

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Eating Raw and Partially Cooked Seafood

January 20, 2010 | David Green

It’s always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw or partially cooked fish and shellfish anyway, there are some things you should know.

“I love the independence of it”

January 20, 2010 | Pam Morris

North Carolina Fisheries Michael Starks (MS) of Bettie, NC talks with Pam Morris (PM) about the importance of clams to his livelihood. PM: What is your name and when were you born? MS: Michael Starks,…

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