Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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Record #:
42676
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The authors discuss techniques for finfish, shellfish, shrimp, picked crabmeat and offer new recipes.
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Record #:
34778
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Four summer recipes are selected from the Mariner’s Menu, North Carolina Sea Grant’s seafood resource book. Recipes include snapper with tropical fruit salsa, seafood stuffed avocado, grilled scallop kabobs, and Carolina shrimp broil.
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Record #:
28560
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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.
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Record #:
31544
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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.
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Garden and Gun
(NoCar AP 2 G247), Vol. 10 Issue 5, Oct/Nov 2016,
p133-136, il, por
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Record #:
22591
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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.
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Record #:
25117
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In an effort to prevent wasting small, but perfectly good pieces of trout, Wes Eason has created a trout burger. The burger took some adjustments in recipe, but Eason now believes he has solved the previous issues.
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Record #:
20326
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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.
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Record #:
22028
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Walking Fish originated in 2009 \"as a project by graduate students at the Nicholas School of Environment at Duke University. Two years later in was incorporated into Walking Fish, \"one of the few Community Supported Fishery (CSFs) projects around the country.\" The program provides fresh seafood caught that day from Carteret County to subscribers in Raleigh and Durham. Deliveries are made for three 12-week sessions throughout the year. Subscribers choose their seafood from what's in season.
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Record #:
25092
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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.
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Record #:
16545
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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
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Record #:
16546
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In this installment Lang takes readers on a seafood tour from Swansboro to Cedar Island, making five stops in seventy-five miles--Clyde Phillips Seafood Market (Swansboro), Chefs 105 Restaurant (Morehead City), Royal James Café (Beaufort), Sea Side Galley (Harkers Island), and Quality Seafood (Cedar Island).
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Record #:
16547
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In this installment Lang takes readers on a seafood tour from Ocracoke Island to Duck, making five tops in One hundred and fifteen miles--Howard's Pub (Ocracoke Island), Buxton Seafood (Buxton), Kelly's Outer Banks Restaurant and Tavern (Nags Head), Coastal Provisions (Southern Shores), and The Left Bank (Duck).
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Our State
(NoCar F 251 S77), Vol. 79 Issue 12, May 2012,
p152-156, 158, 160, il, map
Periodical Website
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Record #:
25069
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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.
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Record #:
25064
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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.
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Record #:
25050
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At an annual Seafood Quality and Safety Workshop at Pine Knoll Shores, Wayne Mobley teaches people the proper way to shuck oysters and clams. He explains the best way to do this without injuring yourself. Also included are several recipes.
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