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Articles in regional publications that pertain to a wide range of North Carolina-related topics.

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2 results for "Cookery (Fish)--Eastern"
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Record #:
6808
Author(s):
Abstract:
Writing of eastern North Carolina fish stews, Sparrow comments, “like their cousin pig pickin's, they are highly ritualized and symbolic social events.” He describes the ingredients, the preparation, the serving of the stew, the accompanying components of the meal, and where folks gather to eat it.
Source:
Record #:
26828
Author(s):
Abstract:
Channel catfish may live on the bottom, but they rank at the top when it comes to North Carolina dining. They have an unusual appearance and can be difficult for fishermen to unhook. The catch is worth it for the tender fish meat that can be cooked in a variety of recipes such as beer batter catfish, tater-fried fillets, and catfish au gratin.
Source:
Friend O’ Wildlife (NoCar Oversize SK 431 F74x), Vol. 28 Issue 7, July 1981, p8, il