Try the shrimp and grits recipe from Recipes of Note the next time you're craving a classic Southern meal.
seafood
North Carolina Seafood Tour Part 1: Southern Coast
Over 27 miles and including four stops, this first leg of our Seafood Tour from Brunswick Islands to Wrightsville Beach offers a mouthwatering taste of seafood chowder, shrimp and grits, and fresh crab.
“Fish was Fried”
Back before it was broiled, scalloped, or étouffée’d, there was only one way you got your seafood: golden brown, crispy, and piled high. And back before fresh fish found its way to grocery stores inland, there was only one way to get it: You had to go to the beach.
The Hope of Fish Town: Wanchese Fish Company
If it isn’t a hurricane, it’s the price of gas. If it isn’t a bad spawning season, it’s a closing inlet. In Wanchese, it’s always something. But Mikey Daniels — the leading son of the leading family here — spreads nets all over the world and proves that even small-town fishermen can always find a way.
North Carolina Seafood Tour Part 2: Crystal Coast
This stretch of our North Carolina Seafood Tour takes you from Swansboro to Cedar Island, and makes five mouthwatering stops along the 75 mile-route.
North Carolina Seafood Tour Part 3: Outer Banks
Travel from Ocracoke Island to Duck and taste some of the most delicious seafood North Carolina has to offer.
Oyster Culture
Two North Carolina natives craft oyster shuckin’ knives.
Recipes from Snowbird Lodge
Enjoy these recipes for Lemon Ricotta Pancakes, Oatmeal Stout Pecan Pie, Fried Green Tomatoes, and Shrimp & Grits from executive chef Sarah Zell at Snowbird Lodge in Robbinsville.
The Oyster Way
It’s sometimes raw and sometimes steamed and sometimes fried. It never moves. But it always works. And we should be kinder to it. The oyster is good to us.
