Seafood is never out of season in North Carolina. In springtime, we can enjoy the lighter fare that opens the door to the shrimp boils, oyster roasts and beach cooking that follows in summer. North Carolina State University offers a treasure chest of seafood recipes from its Seafood Lab. Another great source for seasonal fare is North Carolina Sea Grant, also through NC State. These, and others, offer guides to the seasonal top picks for farm, stream and ocean fish.
In addition to the bounty of the ocean, North Carolina is also home to several catfish and tilapia farms, which makes it easier to know exactly the source of your fish.
Safe handling and freshness quality are key elements in enjoying seafood fully. The aforementioned websites both offer great guidelines. Cross-contamination, safe storing, seasonal peaks, proper cooking temperatures and freshness education are key in avoiding illness and enhancing seafood texture and flavor.
Springtime is when local produce and fish pair up naturally. A season of freshness opens back up for warm weather culinary adventures. Whatever is coming out of the ground right now is generally going to be good with what comes out of the water. Seasonal favorites combine to make friends on our plates.
North Carolina ranks second in the nation for trout sold. Whether stream-caught or farm-raised, rainbow trout are perfect for the grill. Choose a fish that is big enough to reach from end to end on your plate. Grilled Rainbow Trout picks up smokiness that harkens back to the feasts of the earliest fishermen.
