- Bit and Grain has an unusual recipe from Chef Ricky Moore, owner of Saltbox Seafood Joint in Durham, for griddled amberjack collars with fresh thyme. Read this North Carolina Sea Grant publication to learn about the amberjack and for more recipes.
- Our State makes a creamy seafood stew with shrimp, scallops and crabmeat.
- Dan Eaton, of TWC News, prepares savory bacon-wrapped scallops with corn.
- Food52 shares a great recipe for shrimp salad on a croissant with white bean mayo.