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	<title>Mariner&#039;s Menu</title>
	<link>http://marinersmenu.org</link>
	<description>Fresh Catch of Day</description>
	<lastBuildDate>Sun, 21 Feb 2010 20:40:46 +0000</lastBuildDate>
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		<title>Crispy Flounder Fillets</title>
		<description><![CDATA[Another Fresh Seafood Idea
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“Frying” has almost become a dirty word in recent years, and much of the criticism is deserved. We know that grease-laden foods add unnecessary fat and calories.  But our bodies need some fat. The problem is that we often eat too much of it, especially the “bad” fats.
Obviously, frying adds some [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=marinersmenu.org&blog=8004478&post=366&subd=marinersmenu&ref=&feed=1" />]]></description>
		<link>http://marinersmenu.org/2010/02/21/crispy-flounder-fillets/</link>
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		<title>Vicki Harrison, Retail Market Operator, Hatteras, NC</title>
		<description><![CDATA[Seafood Traditions
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Vicki Harrison (VH) of Hatteras, NC talks with Pam Morris (PM) about the snapper/grouper fishery.
PM: What is your name and where were you born?
VH: Vicki Harrison, Dallas, TX
PM: Tell us a little of how and when you become a commercial fisherman?
VH: My husband and his family camped in Ocracoke and Hatteras in the [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=marinersmenu.org&blog=8004478&post=360&subd=marinersmenu&ref=&feed=1" />]]></description>
		<link>http://marinersmenu.org/2010/02/21/vicki-harrison-retail-market-operator-hatteras-nc/</link>
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		<title>Almond Encrusted Snapper</title>
		<description><![CDATA[ANOTHER FRESH SEAFOOD IDEA
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Recently, our Nutrition Leaders developed several very successful recipes for nut-encrusted fillets. 
Once used primarily for snacking, nuts had a bad reputation because they are high in fat. But now we know that they contain healthy monounsaturated fats which reduce the risk of heart disease. And they are high in protein, [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=marinersmenu.org&blog=8004478&post=353&subd=marinersmenu&ref=&feed=1" />]]></description>
		<link>http://marinersmenu.org/2010/02/02/almond-encrusted-snapper/</link>
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		<title>Amount of Fish to Buy and to Serve</title>
		<description><![CDATA[Tips From the Kitchen
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Fish recipes generally call for a number of fillets or steaks rather than weight. The reason for this is simple. Countless people look at fish and ask for a certain number of pieces. They are deciding the size that will be served to each person.
If you plan to cook for six [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=marinersmenu.org&blog=8004478&post=350&subd=marinersmenu&ref=&feed=1" />]]></description>
		<link>http://marinersmenu.org/2010/02/02/amount-of-fish-to-buy-and-to-serve/</link>
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		<title>Hearty Clam Chowder</title>
		<description><![CDATA[Another Fresh Seafood Idea
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Available year-round, the native hard clam, or quahog, has always been a coastal favorite.

Clams may be bought in the shell or shucked. Those in the shell should be heavy and tightly closed, or should close when tapped lightly. They should have a pleasant, briny odor. Discard any with open or broken [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=marinersmenu.org&blog=8004478&post=344&subd=marinersmenu&ref=&feed=1" />]]></description>
		<link>http://marinersmenu.org/2010/01/20/hearty-clam-chowder/</link>
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		<title>Eating Raw and Partially Cooked Seafood</title>
		<description><![CDATA[Seafood is Safe to Eat
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It&#8217;s always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw or partially cooked fish and shellfish anyway, there are some things you should know.
One rule of thumb is to consume raw fish only if it has been previously frozen. [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=marinersmenu.org&blog=8004478&post=339&subd=marinersmenu&ref=&feed=1" />]]></description>
		<link>http://marinersmenu.org/2010/01/20/eating-raw-and-partially-cooked-seafood/</link>
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		<title>&#8220;I love the independence of it&#8221;</title>
		<description><![CDATA[North Carolina Fisheries
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Michael Starks (MS) of Bettie, NC talks with Pam Morris (PM) about the importance of clams to his livelihood.
PM: What is your name and when were you born?
 MS: Michael Starks, Long Island, NY, 1953
PM: How did you become a commercial fisherman?
 MS: By observing friends growing up on Long Island, NY [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=marinersmenu.org&blog=8004478&post=330&subd=marinersmenu&ref=&feed=1" />]]></description>
		<link>http://marinersmenu.org/2010/01/20/hard-clam-grower-michael-starks-bettie-nc/</link>
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		<title>Oyster Soup</title>
		<description><![CDATA[Another Fresh Seafood Idea
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Ideal for winter nights-and days-soups and stews can warm both the body and the soul.
In many families and local customs, oyster stew is a Christmas Eve tradition. Its origin may be traced to early Irish immigrants in America. And early Germans celebrated Christmas with oysters, including oyster stew. In many homes [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=marinersmenu.org&blog=8004478&post=324&subd=marinersmenu&ref=&feed=1" />]]></description>
		<link>http://marinersmenu.org/2009/12/18/oyster-soup/</link>
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	<item>
		<title>The North Carolina Oyster Fishery</title>
		<description><![CDATA[North Carolina Fisheries
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Oysters are bivalve mollusks. Most North Carolina oysters are harvested at about three years of age when they are three inches or more in length. This type of shellfish is commercially available from October to March and is harvested with tongs, rakes or by hand in intertidal areas and in shallow waters [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=marinersmenu.org&blog=8004478&post=320&subd=marinersmenu&ref=&feed=1" />]]></description>
		<link>http://marinersmenu.org/2009/12/18/the-north-carolina-oyster-fishery/</link>
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		<title>Pecan Encrusted Grouper with Fresh Cilantro</title>
		<description><![CDATA[Another Fresh Seafood Idea
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Ask most fish lovers to name a favorite species, and chances are that grouper will be on the list. There are a number of grouper, including red and gag. The recipe we’re using here can be used for any grouper species.
Grouper has white meat with a mild, unique flavor. It has [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=marinersmenu.org&blog=8004478&post=309&subd=marinersmenu&ref=&feed=1" />]]></description>
		<link>http://marinersmenu.org/2009/11/28/pecan-encrusted-grouper-with-fresh-cilantro/</link>
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