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 Charlotte Observer shares tips and suggestions from fishmongers for selecting seafood, plus recipes for pan-seared shrimp with sherry vinegar reduction and seared scallops with asparagus and peas in lemon sauce.
- 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.
- Try Tupelo Honey’s herbed panko fish risotto, that originally appeared in the News & Observer in December 2016.
- Island Life NC is serving a simple low country shrimp boil.