Monthly Archives: March 2017

Seafood Sightings: March 30, 2017

SEAFOOD SIGHTINGS

tilefish at market

Does buying and preparing fish feel like you’re in unfamiliar waters? This week’s roundup includes advice for the reluctant seafood cook, along with recipes featuring fish, oysters, scallops and shrimp. Enjoy!

  • The Wall Street Journal features chef Ashley Christensen of Raleigh’s oyster pan roast, a creamy shellfish stew with cubes of turnip and zesty greens.

Seafood Sightings: March 23, 2017

seafood sightings

This week’s round up includes recipes featuring spiny dogfish, clams, shrimp and oysters. Enjoy!

  • Got to be NC prepares fried oysters served up with sweet and spicy tartar sauce.

Oyster Fritters

another fresh seafood idea

This recipe was contributed by the late Eloise Pigott of Gloucester, N.C., in the June/July 1983 issue of Coastwatch.

When preparing this recipe, I used 1/4 cup of flour and 1/8 teaspoons of salt and pepper. Don’t let this simple recipe fool you, it’s amazing.

  • chopped oysters (about 1 cup)
  • 1 egg, beaten
  • flour
  • salt and pepper

Mix together chopped oysters, beaten egg and seasonings. Add just enough flour to hold together. Drop by spoonfuls into hot grease. Fry until golden.

Contributed by: Eloise Pigott, June/July 1983 issue of Coastwatch

Seafood Sightings: March 16, 2017

seafood sightings

Unpredictable weather is inspiring hearty stews and comfort foods. Remember you often can substitute species. Try the recipes using your favorite fresh fish.

  • News & Observer features a Chesapeake House fish stew recipe, adapted from Fred Thompson of Raleigh’s latest cookbook, Bacon. Thompson also is the publisher of Edible Piedmont magazine.

Seafood Sightings: March 9, 2017

seafood sightings

Oyster recipes are featured this week, with a reminder that the season for wild oysters closes the end of March. Enjoy!

Squid Salad

another fresh seafood idea

squidsalad-cw-mar-84

The squid is a mollusk, a phylum of creatures which includes the clam, whelk and conch. Unlike its cousins, the squid has no visible shell. But embedded in the mantle is a soft internal plate called a pen, the remains of a once more developed shell.

  • 2 lbs. whole squid
  • 2 cups boiling water
  • 2 tsp. salt
  • 1/2 cup salad oil
  • 1/4 cup lemon juice
  • 1 cup celery
  • 1/2 cup chopped red onion
  • 1 clove garlic, crushed
  • 1 Tb. chopped parsley
  • 1 tsp. salt
  • 1/4 tsp. pepper

Clean squid and cut mantle into 1/2-inch pieces. Place squid in boiling, salted water. Cover and simmer 5 to 10 minutes until tender. Drain and rinse in cold water. Combine remaining ingredients, cover and refrigerate for several hours. Makes about 2 cups.

Contributed by: Joyce Taylor, March 1984 issue of Coastwatch

Seafood Sightings: March 2, 2017

seafood sightings

crab salad

Spring feels like it’s just around the corner. A variety of festivals and events are making the start of the season look delicious.

Here’s what’s coming up in the food scene:

  • Wilmington Star News shares a trio of food events coming to the Cape Fear region, including the 21st annual Pleasure Island Chowder Cook-Off, held April 8 at Carolina Beach Lake Park. Follow the link for entry and ticketing information or additional events.
  • News & Observer highlights March food events in the Triangle, including the chance to learn seafood preparation from chef Nick Malgieri, founder of the Institute of Culinary Education’s baking program in New York City, on March 12. Chef Sean Fowler of the Mandolin in Raleigh also will hold a class on March 29. Experiment Silician-style with Malgieri’s swordfish pie, or get your fill of oysters with Fowler, who’s serving grilled, wild North Carolina oysters, oysters mandolin, and cornbread and oyster stuffing. The ticketed classes will be held at Southern Season in Chapel Hill. See the full list for details and additional events.
  • Don’t miss the new culinary series, The Chef & The Maker, coming to Pinehurst Resort. The series will feature three North Carolina chefs, including Raleigh chef Ashley Christensen of Poole’s Diner, Charlotte chef Clark Barlowe of Heirloom Restaurant, and Asheville chef Katie Button of Nightbell and Cúrate. Events are open to the public. The News & Observer has details on costs and ticketing options.

And here are fresh recipes to try, featuring shrimp and crab:

  • Mariner’s Menu shares a recipe for light, colorful crab salad.