Monthly Archives: February 2017

Seafood Sightings: February 23, 2017

seafood sightings


Recipes featured this week include shrimp, crab, fish and clams. Enjoy!

  • Immaculate Bites offers coconut shrimp served up with pineapple marmalade dip and sriracha dipping sauce.
  • New York Times preheats the oven and makes roasted fish in a snap.

Fried Squid, Greek Style

another fresh seafood idea


When purchasing squid, look for signs of freshness. Color spots on the mantle or skin should be distinct and sharp. The color of the mantle should be bright, like fresh fish. The eyes should be clear and bright and the flesh should be firm and without an odor.

  • 2 lbs. whole squid
  • 2 Tb. lemon juice
  • 1 tsp. salt
  • 1/8 tsp. white pepper
  • 1 egg, beaten
  • 2 Tb. milk
  • 1 cup flour
  • fat for frying

Clean squid and cut into 1/4-inch strips. Cut tentacles into 1-inch pieces. Sprinkle with lemon juice, salt and pepper. Combine milk and egg. Dip squid into milk and roll in flour. Place in a single layer in hot oil in skillet. Fry at 350 degrees for 3 to 5 minutes. Turn and fry 3 to 5 minutes more. Drain and serve with lemon wedges. Serves 3 to 4 people.

Contributed by: Joyce Taylor, March 1984 issue of Coastwatch

Seafood Sightings: February 16, 2017

seafood sightings

steamed shrimp with soy-ginger sauce

Congrats are in order for the North Carolina chefs up for the 2017 awards known as “The Oscars of Food.”

Feeling the winter blues yet? Try these zesty, Asian-inspired seafood dishes for fresh flavors and a nutritional “feel-good” boost.

  • Star News features a quick video tutorial to Do Your Own Dim Sum. This traditional Chinese dumpling dish combines shrimp, scallops and crabmeat for a simple, savory filling.



Seafood Sightings: February 9, 2017

seafood sightings


Feast Down East holds its annual Local Food Conference on Friday, Feb. 10. Barry Nash, North Carolina Sea Grant’s seafood technology and marketing specialist, will participate in a panel on shaping a foodie city. Register at the door.

The N.C. Aquaculture Conference will be held Feb. 10 and 11 in New Bern. The meeting includes a self-drive tour on Feb. 9 and an Aquaponics workshop on Feb. 8. Register here.

As part of the conference,  Sea Grant will offer a Shellfish Aquaculture Workshop in Morehead City on Saturday, Feb 11. The workshop is scheduled from 10:30 am to 5:00 pm at the Bryant Building on the Carteret Community College campus at 205 College Circle.

  • The James Beard Foundation has oysters on the half shell that are topped with finely diced tomatoes and a creamy mignonette.
  • Brunswick Beacon cooks up a quick and flavorful shrimp curry.
  • Salty Catch Seafood Company keeps things simple with fried shrimp.

Squid Chowder

another fresh seafood idea


As a seafood, squid has a long list of virtues. It’s nutritious, inexpensive, versatile and easy to prepare. It has a firm texture, it’s high in protein and low in fats, and it tastes good.

  • 2 lbs. whole squid
  • 1 cup chopped onion
  • 1/4 cup cooking oil
  • 1 6-oz. can tomato paste
  • 1/4 cup chopped parsley
  • 1 1/2 tsp. salt
  • 3 cups cubed potatoes
  • 1 quart water

Clean squid and cut mantle into 1/4-inch strips. Cut tentacles into 1-inch pieces. Cook onion in hot oil until tender. Add squid and cook for 5 minutes. Add water, tomato paste, parsley, salt and pepper. Simmer for 10 minutes. Add potatoes. Cover and simmer for 20 to 30 minutes or until potatoes are tender. Stir occasionally. Serve with French bread. Serves 5 to 6 people.

Contributed by: Joyce Taylor, March 1984 issue of Coastwatch

Seafood Sightings: February 2, 2017

seafood sightings



When it comes to entertaining, easy and versatile dishes are ideal. These shrimp and clam recipes make great appetizers and finger foods. Game day may be just around the corner, but you don’t have to be a football fan to enjoy!

  • The News & Observer features a quick recipe for hot honey shrimp. Pepper jelly fans will approve.
  • In case you missed it, Food Network’s Giada De Laurentiis put the Cape Fear region in the spotlight when she visited on Friday, Jan. 27, to support the Girls Leadership Academy of Wilmington. Read the article in the Wilmington Star News. Laurentiis kicks off her entertainment menu with this recipe for spicy Calabrian shrimp.
  • UNCTV’s PBS | Food is serving orange shrimp. Orange juice and marmalade make an easy sweet-and-sour glaze.
  • Mariner’s Menu has a simple, creamy clam dip. This appetizer can be mixed ahead of time and served chilled.
  • Flavor NC also shares a Mexican clam dip with cream cheese, salsa verde, cilantro and spices.