Cooking Seafood

February 18, 2011 | Barry Nash

seafood is safe to eat Rinse raw seafood under cold, running water to remove bacteria. Always marinate your seafood under refrigeration, never at room temperature. Cook seafood thoroughly with a continuous heat source because interrupted…

Continue reading “Cooking Seafood”

Educate, Don’t Frighten Consumers

February 4, 2011 | David Green

seafood is safe to eat Seafood is an important part of a healthy diet because it is a good source of high-quality protein, is generally low in calories and fat, and has Omega-3 fatty acids…

Continue reading “Educate, Don’t Frighten Consumers”

Seafood Dietary Guidelines

February 4, 2011 | David Green

seafood is health food Mean intake of seafood in the United States is approximately 3 1/2 ounces per week, and increased intake is recommended. Seafood contributes a range of nutrients, notably the omega-3 fatty acids,…

Continue reading “Seafood Dietary Guidelines”

Old-Fashioned Clam Chowder

January 21, 2011 | Joyce Taylor

another fresh seafood idea About a year ago, we published our recipe for Hearty Clam Chowder, along with general information about North Carolina clams. If you look back at it, you’ll notice that our two…

Continue reading “Old-Fashioned Clam Chowder”

North Carolina’s “Clam King”

January 21, 2011 | Barry Nash

seafood traditions Williston, North Carolina was once known as the “Clam Capital of the World.” Prominently located on the waterfront of this “Down East” Community in Carteret County, Willis Brothers Seafood was owned and operated…

Continue reading “North Carolina’s “Clam King””