Record #:

8471

Author(s):

Garner, Bob

Abstract:

In this ongoing series about favorite Southern dishes, Garner dips his spoon into an eastern North Carolina specialty with a rich history--fish stew. He discusses the influence of the Neuse River on fish stew and how the stew is prepared. Two restaurants that serve tasty stew are King's Restaurant (Kinston) and Ken's Restaurant (LaGrange). The annual Grifton Shad Festival is a good opportunity to experience this unique dish.

Source:

Our State (NoCar F 251 S77), Vol. 74 Issue 9, Feb 2007, p38-40, 42, 44-45, il Periodical Website

Subject(s):

Shellfish as food; Cookery (Fish); Stews

Record #:

5211

Author(s):

Henderson, Cynthia

Abstract:

Many shellfishing areas in North Carolina waters are either closed or temporarily closed because of pollution. Such closings affect not only the economy and the consumer but also those whose livelihood depends on shellfishing. Henderson discusses the status of the shellfishing industry today.

Source:

Coastwatch (NoCar QH 91 A1 N62x), Vol. Issue , Spring 2002, p17-20, il Periodical Website

Subject(s):

Shellfish fisheries--Research--Carteret County; Shellfish as food; Water--Pollution--Coastal areas

Record #:

8985

Author(s):

Jenkins, Mitchell

Abstract:

In autumn, fishing on the North Carolina coast is bountiful. However, when the fish are not biting, shellfish can be found in any coastal water area that is not polluted. Clams can be raked during low tide in creek beds, along the banks, and on old sandbars. Crabs can be baited using nets and fish heads. Oysters are found in clusters on the edges of marshes and along creeks at low tide. It is necessary, however, to check local laws which define sizes and quantities of shellfish that can be removed from these areas.

Source:

The State (NoCar F 251 S77), Vol. 48 Issue 4, Sept 1980, p19-20, il

Subject(s):

Crabbing; Shellfish as food