“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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Oyster Soup

December 18, 2009 | Joyce Taylor

another fresh seafood idea Ideal for winter nights-and days-soups and stews can warm both the body and the soul. In many families and local customs, oyster stew is a Christmas Eve tradition. Its origin may…

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The North Carolina Oyster Fishery

December 18, 2009 | Barry Nash

north carolina fisheries Oysters are bivalve mollusks. Most North Carolina oysters are harvested at about three years of age when they are three inches or more in length. This type of shellfish is commercially available…

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Pecan Encrusted Grouper with Fresh Cilantro

November 28, 2009 | Joyce Taylor

another fresh seafood idea Ask most fish lovers to name a favorite species, and chances are that grouper will be on the list. There are a number of grouper, including red and gag. The recipe…

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How Long Should I Cook Fish and How Do I Know When It’s Done?

November 28, 2009 | Joyce Taylor

methods of preparation When cooking fillets, steaks or gutted whole fish, measure the fish at its thickest point. Cook 10 minutes per inch based on the thickest point. Adjust cooking time accordingly if fish is…

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