{"id":12539,"date":"2020-06-02T16:24:39","date_gmt":"2020-06-02T20:24:39","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/news\/?p=12539"},"modified":"2023-12-11T10:58:52","modified_gmt":"2023-12-11T15:58:52","slug":"nc-seafood-featured-in-new-poster-series","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/nc-seafood-featured-in-new-poster-series\/","title":{"rendered":"NC Seafood Featured in New Poster Series"},"content":{"rendered":"

Contact:<\/strong>
\nKatie Mosher, communications director, kmosher@ncsu.edu<\/a><\/em>
\nBarry Nash, seafood marketing specialist, jbnash@ncsu.edu<\/a><\/em>
\n<\/a><\/p>\n

North Carolina Sea Grant has released a new series of downloadable seafood posters designed for retailers that showcase kitchen-tested recipes from Mariner\u2019s Menu<\/a>, the program\u2019s popular seafood recipe and resources site. (See the list of posters<\/a>.)<\/p>\n

Designed by former intern Hayden Stephens, who will graduate this month from Leesville Road High School in Raleigh, the 13 mini-posters also feature vivid photos by Vanda Lewis, plus information on where to find more seafood recipes.<\/p>\n

\u201cWe will be sharing the poster links with seafood markets to highlight ways consumers can enjoy the flavors and seasonality of our fish and shellfish,\u201d notes Barry Nash, Sea Grant\u2019s seafood specialist.<\/p>\n

The timing is appropriate as more folks are eating at home, and are seeking out North Carolina seafood. Indeed, a recent Sea Grant survey, led by Nash, found that recipes are the most important among six options to improve seafood cooking experiences at home.<\/p>\n

\"\"<\/a>
North Carolina Sea Grant has released a series of posters featuring kitchen-tested recipes using N.C. seafood. Links to available posters appear the end of this news release.<\/figcaption><\/figure>\n

The posters also highlight a partnership with the Got to Be NC Seafood<\/a> campaign of the N.C. Department of Agriculture and Consumer Services, which funded seafood purchases for Sea Grant\u2019s Lewis to test more recipes and photograph the results.<\/p>\n

\u201cWe hope these new recipe posters will encourage consumers to purchase a more diversified palette of N.C. seafood species and also show the ease of preparation of delicious seafood dishes,\u201d says John M. Aydlett, the department\u2019s seafood marketing specialist.<\/p>\n

Sea Grant shared the first posters at the Seafood Jubilee, hosted by Locals Seafood last winter, just before restrictions were initiated to limit the spread of COVID-19. \u201cThe timing gave Hayden a perspective on how the seafood supply chain quickly changed as restaurants closed or limited sales to pickup and delivery. That meant the role of seafood markets became critical to consumers and to the fishing communities,\u201d adds Katie Mosher, Sea Grant\u2019s communications director.<\/p>\n

For Stephens, working on the project as the pandemic unfolded took on extra urgency. \u201cOur goal quickly became educating consumers enough that they felt confident supporting seafood markets and fishing communities through these uncertain times,\u201d she says.<\/p>\n

North Carolina Sea Grant offers more than 200 kitchen-tested recipes \u2014 using N.C. commercial fisheries species \u2014 through the resource book Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a>, distributed by the University of North Carolina Press, as well as online at MarinersMenu.org<\/a>, which caters to seafood retailers, their customers and all home cooks.<\/p>\n

The recipes were developed by former Sea Grant consumer specialist Joyce Taylor and her Carteret County volunteers, the Nutrition Leaders, using seafood harvested by North Carolina fishermen. After retiring from Sea Grant, Taylor continued creating recipes for another 10 years.<\/p>\n

Recently, Sea Grant has added more Mariner\u2019s Menu recipes online. \u201cMany of these include new flavors that go beyond the classic cooking styles on the N.C. coast,\u201d Lewis says.<\/p>\n

\u201cThrough the Mariner\u2019s Menu<\/em> book and website, people can learn how to discern seafood quality at the retail counter; to safely handle and freeze raw seafood; and to prepare flavorful, nutritious meals at home using trustworthy recipes developed by people who grew up along the coast eating fresh, local seafood,\u201d Nash explains.<\/p>\n

\u201cThese are truly comprehensive resources to help people select, store and cook North Carolina seafood.\u201d<\/p>\n

RECIPE POSTERS:<\/strong><\/p>\n

    \n
  1. Asian Curried Shrimp<\/a><\/li>\n
  2. Baked Spotted Trout with Herbs<\/a><\/li>\n
  3. Basil-Encrusted Triggerfish<\/a><\/li>\n
  4. Crab Dip with Fresh Herbs<\/a><\/li>\n
  5. Crab-Stuffed Baked Potatoes<\/a><\/li>\n
  6. Deep-Fried Soft-Shell Crabs<\/a><\/li>\n
  7. Easy Grilled Soft-Shell Crabs<\/a><\/li>\n
  8. Grilled Tuna with Herb Butter<\/a><\/li>\n
  9. Grilled Tuna with Lemon Mayonnaise<\/a><\/li>\n
  10. Honey-Glazed Shrimp<\/a><\/li>\n
  11. Southern Fried Oysters<\/a><\/li>\n
  12. Stuffed Clams<\/a><\/li>\n
  13. Walnut-Encrusted Snapper<\/a><\/li>\n<\/ol>\n

    Back to Top<\/a><\/p>\n

    ##<\/p>\n

    North Carolina Sea Grant: Your link to research and resources for a healthier coast<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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