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


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.

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.