NC Seafood

black and white photo of Ricky Moore standing in front of his restaurant
Baxter Miller

Ricky Moore has been chasing taste for his entire life. He moved around a lot as a child because of his father’s military career, but when he was 11, his family settled back to Eastern North Carolina, in New Bern. He was surrounded by family, friends and country cooking.

flounder
NC DENR

The state Marine Fisheries Commission will meet later this month to consider instituting fishing seasons to help increase the stock of one of the state’s key commercial fish species.

An image of a shrimp on a fork
Ramiroja / Wikipedia Creative Commons

A federal court has sentenced a Harnett County seafood processor for mislabeling  imported farm-raised shrimp. Alphin Brothers Incorporated faces a $100,000 fine and three years probation for falsely marketing 25,000 pounds of shrimp as wild-caught in the U.S.

Katy Clune

Hot, salty/smoky, sour/bitter, sweet, savory, and sharp: a flavor profile can evoke a particular style of food, and in turn, food can give insight to a community’s public health, history and policies. This week, students, faculty, entrepreneurs and community members at UNC-Chapel Hill gather to explore the history, politics and culture of North Carolina food using the six flavor profiles as a guide.

The State of the Plate conference will be held at the FedEx Global Education Center on Friday, March 27 and Saturday, March 28.

John F. Blair Publisher

  

Known in North Carolina as the "Barbecue Man," Bob Garner shares his love of the state's favorite food through recipe books, restaurant reviews, and regular segments on UNC-TV's North Carolina Weekend, where some foods get his stamp of approval: "Mmm-mmm."

But his newest book takes readers on a culinary trip around the state from the little-known Neuse River Fish Stew and Ocracoke Fig Cake to the classic Krispy Kreme Doughnuts, Texas Pete hot sauce and Mount Olive pickles.

Tom Armstrong
Leoneda Inge

North Carolina is known for its diverse agriculture offerings.  And you can always count on the State Farmer’s Market to feature the best the state has to offer, from collard greens to sweet potatoes.

But on Thursday, for the first time, the State Farmer’s Market hosted Seafood Day.  Enthusiasts said it’s been a long time coming.

It was the perfect day for a fish fry.  It was hot outside and the fish was hot, right out of the skillet.