Nutrition Leaders: Mary Dudley Price

seafood traditions

(printer-friendly version)

Mary Dudley Price Photo by Scott Taylor

Mary Dudley Price
Photo by Scott Taylor

The seafood Mary Dudley Price remembers from her childhood in Tarboro and Raleigh came in cans or was salt-preserved. “Only oysters could be had fresh, and they were ladled out from large tins into quart and pint cardboard containers such as were used later to haul goldfish home from the store,” says Price. Every now and then when her family got hungry for oyster soup, she and her sister, Josephine, would head from their Oakwood home down New Bern Avenue in Raleigh to a little “mom-and-pop” grocery for the fresh, juicy shellfish.

Her mother used the canned salmon for croquettes during the winter. And the salted fish (mostly mackerel, cod or herring) was soaked overnight and broiled in milk for family breakfasts. Too, “Mother often made fish cakes by combining canned fish with mashed potatoes.”

Note: Price passed away on Oct. 22, 2010, aged 95. Read her obituary here.

Find out more about Mary Dudley Price and her fellow Nutrition Leaders in Mariner’s Menu: 30 Years of Fresh Seafood Ideas. It is available from North Carolina Sea Grant by calling 919-515-9101 or 252-222-6307, from your local bookstore, or from UNC Press.







From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor


Seafood Sightings: January 15, 2015

seafood sightings

(printer-friendly versiontrout-a

New recipe ideas include oysters, shrimp, wild striped bass and a seafood bisque. Stay warm!

  • Whole Foods Market offers five fresh topping ideas for oysters.

Seafood Sightings: January 8, 2015

seafood sightings

(printer-friendly version)

Recipes this week include oysters, shrimp, catfish, smoked trout, grouper and wildtrout-a striped bass. Happy New Year!

  • The Winter 2014 issue of edible Piedmont has recipes for smoked trout, shrimp, grouper, wild striped bass and oysters:
    • Smoked Trout with Goat Cheese, Mascarpone Cheese and Brussel Sprouts, page 14
    • Fred’s Pickled Shrimp, page 17
    • Fish Muddle, page 23
    • Wild Striped Bass with Lentils and Roasted Carrots and Dill, page 25; and
    • Jason Smith’s Pomegranate Mignonette, page 30


Flounder with Fresh Mushrooms in Parchment

another fresh seafood idea

(printer-friendly version)

Flounder in parchment.Parchment can be cut into rectangular or oval shapes. But the classic pattern is a heart shape.

Cut a piece of parchment 12 x 18 inches or slightly more than twice as wide as the fillet to be cooked. (The extra room allows for sealing.) Fold in half (12 x 9 inches). Starting at the fold, draw half a heart shape and cut it. Unfold.

Lightly oil all but a 2-inch border of the parchment. Center food on one side of the heart, near the fold. Leave a 2-inch border at the edge.

Fold the parchment over the food so the cut edges meet. Starting at one end, fold a small section of parchment together, then fold again. Hold this section down and fold the next section. Continue until edges are completely sealed.

Place on a baking sheet and place in a preheated oven. Cook for the designated time.

The pouch will puff up with steam and brown during cooking.

  • 1 1/2 pounds flounder fillets
  • vegetable oil
  • 6 tablespoons margarine or butter
  • 2 cups sliced fresh mushrooms
  • 1 tablespoon finely chopped green onion, including tops
  • 1/4 cup dry vermouth
  • 1 1/2 teaspoons finely chopped fresh parsley
  • salt
  • freshly ground white pepper

Cut fillets into serving sizes. Prepare 4 to 6 pieces of parchment. Lightly oil each piece.

In medium skillet, melt margarine over medium heat. Lightly sauté mushrooms and green onion. Add vermouth and simmer until liquid is almost gone. Add parsley.

Place fish on parchment and sprinkle lightly with salt and pepper. Place equal amount of mushroom mixture over each. Close parchment. Place on baking sheet. Bake at 400 F until puffed and lightly browned, about 12 to 15 minutes. Place on serving plates. Serves 4 to 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

Seafood Sightings: December 18, 2014

seafood sightings

(printer-friendly version)trout-a

Check out a few seafood appetizer recipes for your holiday get-together. Enjoy!

Savory Shrimp in Parchment

another fresh seafood idea

(printer-friendly version)

shrimp_parch_187Note: We used  rectangular-shaped parchment for this recipe. See Flounder with Fresh Mushrooms in Parchment for instructions on how to cut the parchment and wrap the fish.

Using parchment is a good way to interest children in cooking seafood. And it’s also a helpful way to get them to try new foods. They’re fascinated by this different way of eating.

At one time, people used brown paper bags for cooking. And children have sometimes been taught how to cook an individual meal in a lunch bag.

  • 1 pound medium or large shrimp, peeled and deveined
  • vegetable oil for parchment
  • 3 tablespoons vegetable oil
  • 1 tablespoon finely chopped green onion, including tops
  • ½ teaspoon pressed garlic
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon savory
  • 1 ½ teaspoons fresh lemon juice
  • ½ cup dry bread crumbs
  • 3 or 4 tablespoons freshly grated Parmesan cheese
  • 3 or 4 tablespoons dry white wine

Prepare 3 or 4 pieces of parchment. Lightly oil each. Place on baking sheet.

In small saucepan, heat 3 tablespoons oil over medium heat. Sauté onion and garlic until tender. Remove from heat and add parsley, savory, lemon juice, crumbs and Parmesan.

Divide shrimp evenly on parchment. Sprinkle with crumb mixture. Pour 1 tablespoon wine over each. Close parchment. Bake at 400 F until shrimp are done, about 10 to 12 minutes. Place on serving plates. Serves 3 to 4.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

Seafood Sightings: December 11, 2014

seafood sightings

(printer-friendly version)

trout-aFind seafood recipe ideas for the upcoming holidays. Enjoy!