NC Clams

Topneck Clams harvested near Swansboro, NC

A photo posted by Locals Seafood (@localsseafood) on

This time of year, North Carolina shellfish lovers are left with an empty feeling. We are sad that Oyster season has closed and we can’t wait to get our hands on some softshell crabs that are still a few weeks away. What is a shellfish lover to do? Eat clams. Yes, friends, this is the time for North Carolina clams to shine. Briny, abundant, and affordable, clams pack a wallop of coastal flavor at a great value. We are featuring clams this week and encourage you to make them a part of your seasonal seafood menu. Stop by the State Farmers Market on Sat, April 25 and get a taste. We will be offering free samples.

Talking About Brine

With oysters and clams you will hear the terms “briny” and “high salinity” that speak to a concentration of salt flavor. The opposite of salty is “mild”. When you hear shellfish flavor described as mild it means there is a lower level of salt and brine in the particular batch. The level of salinity is primarily impacted by two factors:

1. The proximity to salt water currents. Clams harvested closer to the ocean near an inlet can have higher levels of salinity creating that briny flavor.

2. The amount of freshwater in the sound. After a heavy rain or snow melt clams tend to be milder as there is less salt water in the brackish mix of fresh and salt water where clams live.

Check out recipes for clams below.

How to store your clams

To store the clams, place them in an empty bowl (no water) without a cover in the fridge. This keeps them alive and fresh. Prolonged exposure to tap water will kill your clams. When you’re ready to cook them, soak them in water for at least 30 minutes to an hour so they will purge themselves of any grit (sand). This is a necessary step anytime you cook fresh clams.

How to cook your clams

If you are one who likes that strong brine flavor the best thing you can do is simply steam the clams for 8 minutes or until they open. While they are steaming, warm up some butter and then eat them right out of the shell. This can be a great appetizer while you are heating up the grill for your entrée.

Looking for something new and slightly more gastronomic to do with your clams? Give clam pizza a try. It will take about 2 hours, but it can be a fun way to prepare clams while drinking spring wines like Rose or Sauvignon Blanc with your friends.

Franny’s Clam Pizza

>> More Clam recipes

Steamed Clams
>> from NC Seafood Recipe Book

Note from Ryan: We have always omitted the butter and lemon (sometimes pepper too) and it turns out great every time. We use the broth for other recipes, but often for bloody mary’s, and we stew red potatoes in the broth.

2 dozen clams
½ teaspoon pepper
½ cup water
Melted butter
¼ cup dry white wine
Lemon wedges
1 tablespoon Old Bay seasoning
Scrub clams thoroughly, discarding any shells that are cracked
or open.

Combine water, wine, Old Bay seasoning, and pepper in a large Dutch oven. Bring mixture to a boil; add clams. Cover, reduce heat, and steam until shells open wide, about 10 to 12 minutes. Remove clams with a slotted spoon, reserving liquid. Serve clams hot in shells with reserved clam liquid, melted butter, and lemon wedges.
Yield: 2 servings

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Summer CSF Season signup is live

Enjoy a variety of seafood fresh from NC Fishermen. It’s a great way to try new things!

How it Works
Think of The Locals Catch CSF as a curated weekly selection. $25/week guarantees approximately 2 lbs. total weight (1-2 different selections) of seafood for each week of your share period. Fish will be offered filleted (select species will be dressed whole: scaled & gutted). Shellfish are offered by count, not weight.

Pickup Location & Dates

PICKUP LOCATIONS

Raleigh State Farmers Market
THURSDAYS 10am-4pm

SUMMER 2015 SEASON:
JUNE 4, 11, 18, 25, JULY 9, 16, 23, 30

>> Purchase Share

Locals Seafood Hub
THURSDAYS 4pm-6pm

1401 Diggs Drive, Suite B, Raleigh >> MAP
SUMMER 2015 SEASON:
JUNE 4, 11, 18, 25, JULY 9, 16, 23, 30

>> Purchase Share

What makes the Locals Catch so Awesome?

  • It’s a great deal! Share members receive our best pricing.
  • The products! We are excited about the fish we sell, the hard working folks that catch it and the coastal heritage you help preserve.
  • Our catch members receive items like Bluefish, LIVE Soft Shell Crabs, Striped Mullet, Flounder, Swordfish, Yellowfin Tuna, Mahi-Mahi, Clams + more. It’s the same exceptional quality seafood that we take to markets each week.

>> Purchase a Share at LocalsSeafood.com/csf

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Roasted Monkfish with Braised Red Cabbage, Pancetta, and Truffle Vinaigrette

Serves 4

At New York City’s Gramercy Tavern, Chef Tom Colicchio’s brilliant pancetta-wrapped monkfish has become a signature dish.

1. Pancetta-Wrapped Monkfish
- 4 7- to 8-oz. monkfish fillets
- 8 thin slices of pancetta
Preheat oven to 400 degrees.
Unroll pancetta and wrap around monkfish fillets. Place pancetta-wrapped fillets in a sauté pan over medium-high heat and brown on all sides.
Place pan in oven and roast for approximately 8 minutes.

2. Truffle Vinaigrette
- 1/8 cup white wine vinegar
- 2 tbs. chopped black truffle
- 2 tbs. truffle juice
- 1 shallot finely diced
Combine all the ingredients in a small bowl.

3. Braised Red Cabbage
- 4 small heads red cabbage, trimmed, quartered, and cored
- 1 tbs. peanut oil
- 1 tsp. caraway seeds
- 1 cup dry red wine
- 1/3 cup red wine vinegar
- 3 tbs. sugar
- salt and freshly ground black pepper

To Prepare: Separate the leaves of cabbage. Cut away and discard the tough ribs, then cut the cabbage leaves into thin strips.

Heat the oil over medium heat in a medium saucepan. Add a handful of the cabbage and some salt and pepper. Cook, stirring, until the cabbage wilts, then add another handful. Continue cooking, adding cabbage and stirring, until all the cabbage is wilted.
Add the caraway seeds and cook, stirring, for a minute or so. Add the wine and vinegar and bring to a simmer.
Sprinkle the sugar over the cabbage and mix well. Reduce the heat to medium-low, partially cover, and allow to simmer gently, stirring occasionally, until most of the liquid has evaporated and the cabbage is soft and shiny, about 45 minutes.
Remove the cabbage from the heat and allow to stand for 5 minutes. Serve warm or at room temperature.

To serve: Place warm cabbage on plate with monkfish. Spoon truffle vinaigrette over both.

Wine: Chef Colicchio recommends serving either a Pinot Auxerrois, Herrenweg, Josmeyer, 1995, from Witzenheim, Alsace, or a Chatom Syrah, 1996 from Calaveras County in the Sierra Foothills.

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U.S. fisheries continue to rebuild; overfishing and overfished numbers at all-time lows

SOURCE: NOAA FISHERIESSCROLL DOWN FOR INFO-GRAPHIC

The number of domestic fish stocks listed as overfished or subject to overfishing has dropped to an all-time low since 1997, when NOAA began tracking stock status, according to the 2014 Status of U.S. Fisheries report to Congress.

The report, produced annually since 1997, highlights the United States’ continued progress towards sustainably managing fish stocks. This progress is a result of the combined efforts of NOAA Fisheries, the regional fishery management councils, the fishing industry, and other partners.

Six stocks–snowy grouper on the southern Atlantic coast; North Atlantic albacore; haddock in the Gulf of Maine; gag grouper in the South Atlantic; the Jacks complex in the Gulf of Mexico; and, Bluefin tuna in the western Atlantic–were removed from the overfishing list. Two stocks were no longer listed as overfished–gag grouper in the Gulf of Mexico, and North Atlantic albacore, which was removed from both lists.

A stock is on the overfishing list when the annual catch rate is too high. A stock is on the overfished list when the population size of a stock is too low, whether because of fishing or other causes.

“This report illustrates that the science-based management process under the Magnuson-Stevens Act is working to end overfishing and rebuild stocks,” said Eileen Sobeck, assistant NOAA administrator for fisheries. “While we have made tremendous progress, we know there’s more work to be done — especially as we continue to document changes to our world’s oceans and ecosystems. We will continue to strive toward sustainable management of our nation’s fisheries in order to preserve our oceans for future generations.”

The report also finds that three more fish stocks: Gulf of Maine/Cape Hatteras butterfish; Gulf of Mexico gag grouper; and, Mid-Atlantic Coast golden tilefish were rebuilt to target levels in 2014, bringing the total number of rebuilt U.S. marine fish stocks to 37 since 2000.

“Our agency wants to let consumers know that the United States’ global leadership in responsible fisheries and sustainable seafood is paying off,” Sobeck said. “We are moving forward more than ever with efforts to replicate and export stewardship practices internationally. As a result of the combined efforts of NOAA Fisheries, the regional fishery management councils, and all of our partners, the number of stocks listed as subject to overfishing or overfished continues to decline and is at an all-time low.”

To read the full 2014 Status of U.S. Fisheries report, find fish stock status information, and learn more about U.S. fisheries management, go to the NOAA Fisheries website: http://www.nmfs.noaa.gov/sfa/news/2015/status_of_stocks_2014.html

NOAA’s mission is to understand and predict changes in the Earth’s environment, from the depths of the ocean to the surface of the sun, and to conserve and manage our coastal and marine resources.

noaa_infographic

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Hook & Vine Tickets on Sale

Print

A Seafood & Wine Festival
@ The Wine Feed
Sunday, May 17, 2015

>> PURCHASE TICKETS

hookvine

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Blackfin Tuna

RECENT CATCH INFO: Blackfin Tuna landed @ Southport, NC
Captain: Albie Solana F/V Orion
Catch Method: hook n line, trolling

blackfin

RECIPES

Seared Tuna Steaks

Sicilian Tuna

Tuna Tartare

Thai Tuna Burgers w/ Ginger-Lemon Mayonaise

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bEARTHday and BrewHaHa @ Raleigh City Farm

bearthday-rcf

Raleigh City Farm and New Belgium Brewing are cooking up a weekend of exciting events to celebrate Earth Day and Raleigh’s community of environmental entrepreneurs. Proceeds from all events benefit Raleigh City Farm, Neuse Riverkeeper Foundation, and Oaks & Spokes.

FRIDAY, APRIL 17

7:00 PM – Bonfire and beer at Raleigh City Farm – free for all volunteers!

SATURDAY, APRIL 18

9:00 AM – 1:00 PM – Earth Day themed activities include farm workshops (ticketed) at Raleigh City Farm and Old Milburnie Farm, biking the Greenway or paddling the Neuse River to Old Milburnie Farm. All events end with beers!

12:30 PM – 4:30 PM – bEARTHday Bazaar at Raleigh City Farm offers locavore Farm Food Court and vendor booths, bEARTHday cake, family activities, farm tours and sustainability talks. The beer flows throughout the day!

5:00 PM – 10:00 PM – BrewHaHa with comedy and local bands on the Raleigh City Farm Stage and food trucks on Person Street.

SUNDAY, APRIL 19

5:00 PM – 9:00 PM – Farm Dinner at Old Milburnie Farm (ticketed) featuring local growers, culinary artisans and dishes from our farmers’ chef paired with special edition beers from New Belgium.

>> MORE INFO

>> Event tickets + registration

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Oyster Stew Recipe

submitted by Chapel Hill customer, Susan Whitney

INGREDIENTS

  • 1⁄4 pound bacon, cut into 1/4-inch strips
  • 1 cup chopped onion
  • 1 cup chopped celery hearts
  • 3 white potatoes, peeled and cut into 1/2-inch cubes (about 4 cups) Russets work well
  • 14 to 16 large oysters and their liquor (or 1 pint jarred oysters)
  • Salt
  • Cayenne pepper to taste
  • Olive oil and butter
  • 2⁄3 to 1 cup milk
  • 1 tablespoon chopped Italian parsley

PREPARATION

Spread bacon in a soup pan and place over medium heat. Cook until browned and fat has rendered. Drain and reserve bacon. Discard all but 1 tablespoon of fat and put pan back on the heat. Add a small amount of olive oil and butter as needed – I find that the bacon fat is not enough to cook the celery and onion in. Add the onion and celery to the pan and cook until softened. Add the potatoes and enough water to cover, about 2-3 cups. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15 minutes. (I find it takes a little longer.)

Take the pan off the heat and, using a masher, lightly crush a few of the potatoes to thicken the chowder. Add the oysters and oyster liquor and season to taste with salt and cayenne pepper. Bring to a rolling simmer until the oysters curl, about 5 minutes.

Pour in the milk (use 2/3 cup if you prefer it less rich), bring to a high simmer, and cook about 5-10 minutes. Serve in warm bowls. Crumble bacon and sprinkle parsley on top.

Note: if you let it sit for about a half hour and reheat, the flavors meld.

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White Perch

RECENT CATCH INFO: Fish landed @ Wanchese, NC
Fisherman: Michael Knight
Catch method: gill net

WHITEPERCH2

White Perch is a small, silvery-green fish common throughout brackish waters on the East Coast. In fact, they are one of the most abundant fish found in estuaries in the Southeast. A close relative of the Striped Bass, it has a similar appearance and flavor. White Perch is a delicious panfish with a white, flaky meat. They are traditionally cooked whole, but the fillets are great pan-fried or sautéed.

NC Whole Roasted White Perch

White Fillets a Dozen Ways

How to Roast a Whole Fish

French Style Roasted Perch w/ Fennel, Tomatoes, and Wine

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Fish Roe Relish

recipe from strange seafood 1987 edition

Recipe from Mrs. Mary Dudley Price
Gloucester, NC
NC Maritime Museum Strange Seafood Cookbook (1987)

1/2 C cooked roe
2 Tbs lemon juice
3 slices of white bread
3-4 C olive oli

Place the fish roe, drained of liquid, and lemon juice in the bowl of a mixer or blender and blend on low speed until thoroughly mixed. Trim crusts from the bread and soak the slices in cold water. Squeeze the bread thoroughly. Break the bread into the mixture and blend at medium high speed until thoroughly mixed. Add the oil gradually. The mixture should thicken to the consistency of thick mayonnaise Serve in the center of a salad tray ringed with slices of green pepper, tomatoes, olives, cucumbers, and lettuce, or serve as an appetizer with buttered toast or crackers.

strange-sfd

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