Local Catch
Here’s a goal for all Wilmingtonians: Eat more local seafood. Not only is it delicious, with a variety of textures, tastes and a sea-salty aroma that people travel miles to experience; eating local seafood also supports Southeastern North Carolina’s most prized, albeit diminishing, industry. Here are five of our favorite, sustainable, winter choices based on information provided by Scott Baker Jr. from the UNCW Center for Marine Science.
White Shrimp
Actually a species of prawn, white shrimp are bluish-white with pink sides. White shrimp are usually sold with head and tail on. There are so many wonderful things you can do with these jumbo “shrimp” but it’s hard to beat a quick saute with white wine, butter, garlic and some fresh parsley if you have it on hand.
Sea Mullet/Kingfish/Whiting (same fish, different names)
A surfcaster’s delight, especially when made into a fillet and lightly fried with a sprinkle of Old Bay or lemon pepper seasoning.
Oysters
Celebrate the cold days of winter with good friends and a backyard oyster roast. When selecting oysters look for tightly closed shells or shells that close when tapped. Also look for intact moist shells and a mild scent. Nothing can beat the subtle, briny taste of a Stump Sound oyster or the clean, delicate, fresh-from-the-sea, aroma that fills the air when steaming them.
Black Sea Bass
Black sea bass is a type of grouper with tender, flakey white meat and can be prepared in a variety of ways including pan roasted with Marsala and mushrooms.
Clams
Clams can be eaten raw, steamed, boiled, baked or fried. They can also be made into a variety of clam chowders. Hatteras style clam chowder has a clear broth and is very simple to make. New England style is the familiar cream-based chowder that is a favorite among site-seeing, pier-walkers coast to coast. There is also Manhattan style chowder with its modified, Portuguese immigrant influenced tomato base. Whichever recipe you choose, winter is a great time to find local sound-harvested clams.
Author’s note: All seafood pictured in this article is local!, and came from Mott’s Channel Seafood or Greenville Loop Seafood, two great local fish mongers.
Reply
Great posting, Rachel, and such professional photos! About eight months ago Mindy and I decided to forego supermarket seafood for the local variety. We pay a bit more, but it’s totally worth it to know the product is right off the boat, and not filled with preservatives, antibiotics, coloring and other nonsense.
I patronize a little hole-in-the-way in Carolina Beach called Blackburn Bros. Its seafood is displayed with little signs that say “Local” or “Farm Raised” or “Wild”. I always double check before I buy that whatever I choose is local. More often than not I end up with mahi mahi, but I’ve also sampled the sea bass, mullet, oysters, shrimp and flounder. Unfortunately, the state has imposed a moratorium on selling striped bass (aka rockfish), which is my favorite.
Blackburn Bros. is located at 440 North Lake Park Blvd (pull into the driveway beside the Domino’s Pizza, and it’s on the left).
Reply
Happy Holidays from Laterna Mediterranean Grille and Tavern.
Wanted to let you know that we are now offering fresh whole local fish. We buy our fish from Mott’s (Tom is a great guy), and we grill it whole with our Greek seasonings, extra virgin olive oil and lemon. We serve it to you whole on a platter and it is absolutely delicious. The catch is, (no pun intended), it’s not always available. If Mott’s doesn’t have whole fish, we won’t have whole fish. Today we got black bass, pink snappers, and speckled trout. If you’re interested in the fish call ahead. Hope to see you soon.
Reply
Ranald,
I went to Blackburn Bros. today for the first time. I wasn’t quite sure where to pull in. You really do have to drive behind Dominos into what seems like the parking lot of an abandoned building. Once inside the shop, though, I felt confidant that I was in the right place. They had a no-thrills selection of fresh fish, bait, spices, rubs… and the woman working behind the counter gave Eli a baby starfish that had been brought in with today’s fresh catch. Needless to say, he was delighted about the starfish (especially since we stopped at Blackburn’s on the way home from the Fort Fisher Aquarium) and I’m delighted about the fish I brought home for our fish tacos that we will eat tonight with lots of lime, cilantro and Cholula.
Reply