The rich, spicy treat these days may pop up most often at the end of holiday meals, but in years past sweet potato pie was the start of a hard-working fisherman’s day.
Fall’s first chilly nips trigger a smoky scent along North Carolina’s coastal back roads where embers in barbecue pits and grills coax the savory smell of an old-fashioned dish locals lovingly call “charcoal mullet.”
The simple clam chowder, the basic drum stew with cornmeal dumplings or broiled mullet paired with fresh watermelon are the sorts of recipes that might have been lost had it not been for “Coastal Carolina Cooking.”
Catch restaurant in Wilmington prides itself on its fresh seafood. Diners may even eat fish that the chef and his wait staff caught that day.
Fried shrimp is perhaps the most beloved seafood dish on the N.C. coast, but making it at home can be a bit of a messy chore. Follow these simple suggestions for perfect fried shrimp.
The invasive lionfish turns out to be quite tasty, which may provide a path to the species’ long-term management. Today’s Coastal Review Online offers some recipes that can help you do your part.
Blue crabs’ lives are tales of violence, cannibalism and pain — until their story turns to meaty, golden-brown crab cakes.
The spring arrival of northern puffers is the first sign of a new fishing season. Many throw the ugly “blow toads” back in the water. No, they’re not poisonous and, yes, they are delicious.
With the elaborate dishes that inventive chefs create at hundreds of restaurants lining the N.C. shore these days, it’s hard to remember why simple, traditional seafood recipes like roasted oysters or mullet and sweet potato stew endure — until you sample their pure seafood flavor.