Articles in regional publications that pertain to a wide range of North Carolina-related topics.
Search Results
23 results
for Seafood
Currently viewing results 1 - 15
|
PAGE
OF 2
|
Next |
Record #:
25069
Author(s):
Abstract:
Community supported fisheries have taken off in North Carolina thanks to graduate students at Duke University. The students took research done by Susan Andreatta and applied it with more success than Andreatta initially had to create a thriving CSF program.
Source:
Subject(s):
Record #:
28560
Author(s):
Abstract:
Cape shark, also known as spiny dogfish, is typically abundant in North Carolina waters. Students at Cape Hatteras Secondary School created special cape shark recipes, and hope to spread awareness about the importance of fresh, local seafood. They are also developing tools to communicate cape shark research to the public.
Source:
Subject(s):
Full Text:
Record #:
37832
Author(s):
Abstract:
Dr. Taylor wrote “Survey of Marine Fisheries of North Carolina” in 1950 and wanted to include a small section of economics in it. However, he then decided to expend on the economic section to avoid superficiality and to consider the fisheries of the entire country, making an assemblage of basic analyses and interpretations.
Source:
Wildlife in North Carolina
(NoCar SK 431 W54x), Vol. 14 Issue 9, Sept 1950,
p7-9, 21
Periodical Website
Record #:
22591
Author(s):
Abstract:
North Carolina's aquaculture and mariculture industries produce many species that are popular for many dinner tables. Local farms produce trout, catfish, bass, shrimp, and various shellfish that contribute $57 million to the state's economy.
Source:
Record #:
25064
Author(s):
Abstract:
North Carolina seafood travels all over the country and all over the world. On place in particular it is sold is at the Fulton Fish Market in New York City. Truck driver Eric Voliva tells what it’s like to drive a Wanchese Fish Company truck.
Source:
Record #:
20326
Author(s):
Abstract:
Often referred to the Oscars of the culinary world, the James Beard Foundation Awards honor people and businesses in the food industry that exemplify the characteristics promoted by James Beard, a pioneer of cooking shows and a promoter of fresh and local foods. This year, North Carolina had 13 semifinalists and one finalist for the awards, many with strong connections to the shore, and fresh, local seafood.
Source:
Subject(s):
Full Text:
Record #:
31544
Author(s):
Abstract:
Celebrate the south’s bivalve renaissance at one of these new oyster bars. This article features two North Carolina restaurants, Sea Level in Charlotte and The Kathrine Brasserie and Bar in Winston-Salem.
Source:
Garden and Gun
(NoCar AP 2 G247), Vol. 10 Issue 5, Oct/Nov 2016,
p133-136, il, por
Periodical Website
Subject(s):
Record #:
25018
Author(s):
Abstract:
Fish are food for your heart. The fatty acids found in fish specifically can help reduce the chance of blood clots, high cholesterol, heart disease, and stroke. While diet and exercise are still important factors of being healthy, adding fish to a diet is a step in the right direction.
Source:
Subject(s):
Record #:
42676
Author(s):
Abstract:
The authors discuss techniques for finfish, shellfish, shrimp, picked crabmeat and offer new recipes.
Source:
Subject(s):
Record #:
25092
Author(s):
Abstract:
The annual lionfish/lobster spearfishing tournament is a way to keep the lionfish population in check and let the public know they are safe to eat. As they are an invasive species, it’s good to reduce their numbers every now and then so they don’t take over the ecosystem.
Source:
Subject(s):
Record #:
25019
Author(s):
Abstract:
Joyce Taylor gives her advice on cooking fish. She says the number one way not to cook a fish is to deep fry it. The second rule of cooking fish is to make sure the fish is fresh. She lists other rules she has about cooking fish as well as some other ways to make the meal healthier.
Source:
Subject(s):
Record #:
25044
Author(s):
Abstract:
Tyre Lanier and Marty Martin are attempting to find a way to sell pre-marinated seafood steaks that don’t dry out from the marinade before they’re even cooked. So far tests have been promising, and they hope this will be a great stride for the seafood industry.
Source:
Subject(s):
Record #:
25017
Author(s):
Abstract:
A seafood craze has hit society. However, getting people to buy the fish at the store presents a problem for grocery stores and fish markets alike. Stores are making their seafood service counters look better which is doubling sales.
Source:
Subject(s):
Record #:
2837
Author(s):
Abstract:
The state has many fine restaurants, but perhaps the most well-known one is the Sanitary Fish Market in Morehead City. Good food and service have kept customers returning for fifty-eight years.
Source:
Subject(s):
Full Text:
Record #:
16545
Author(s):
Abstract:
Lang takes readers on a seafood tour from the Brunswick Islands to Wrightsville Beach and makes four stops in the twenty-seven miles--Michael's Seafood Restaurant (Carolina Beach), Gulfstream Restaurant (Carolina Beach), Seaview Crab Company (Wilmington), and the Oceanic (Wrightsville Beach).
Source:
Our State
(NoCar F 251 S77), Vol. 79 Issue 12, May 2012,
p138-140, 142, 144, il, map
Periodical Website
Subject(s):
Full Text: