A good crab boil starts with a chicken-necker. That’s someone who uses a dip net, a piece of string, a fishing weight and a chicken neck to catch blue crabs. We tell you how.
Dust with flour or dip in the lightest batter and then sautée the crabs until their lacy crusts turn honey brown. Now, bite into heaven.
A warm biscuit, golden buttery around a soft center, shaped by a loving cook’s hand, remains a much-desired serving of tenderhearted Southern hospitality.
We like our oysters any way we can get them — steamed, fried, baked, in soups and stews or just pried open and dotted with Tabasco. But we were surprised to learn that an ice-cream maker in Wilmington turns our favorite bivalve into a creamy concoction. With sprinkles, we hope.
Coastal N.C. natives will put up with jalapenos in their pimento cheese and bourbon in their pecan pie, but don’t mess with their steaming bowls of oyster stew.
Two brothers and a childhood friend got their college degrees and became commercial fishermen and entrepreneurs. Meet the new breed of fishermen.
For more than 30 years, Joyce Taylor taught North Carolinians how to buy, cook and store N.C. seafood. Her book remains as indispensable to seafood cooks as a shrimp peeler.
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.
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.