Outer Banks Seafood Guide

Outer Banks Catch • The Sentinel • Summer 2011 | Page 1
Outer Banks Seafood Guide
LOCAL
FISHERMEN
APPROVED
Page 2 | Outer Banks Catch • The Sentinel • Summer 2011
Outer Banks Catch • The Sentinel • Summer 2011 | Page 3
Inside this Guide to Outer Banks Catch
Outer Banks Catch members are committed to serving fresh, locally-caught seafood in season.
4. Meet Paul Rose
Outer Banks
Sentinel
ESTABLISHED 1996 • PUBLISHED WEEKLY
SANDY SEMANS, MANAGING EDITOR
([email protected])
REPORTERS: NEEL KELLER, SUSAN WEST
ADVERTISING: CHRIS JENSEN,
MARK EDWARDS
OFFICE MANAGER: SHARON PRO
EDITORIAL PRODUCTION: PETER HUMMERS
ADVERTISING DESIGN
PRODUCTION: CANDICE MIGGELS
DISTRIBUTION: JAMIE
KILLEN, PATTY KILLEN
NATIONAL NEWSPAPER ASSOCIATION
NORTH CAROLINA PRESS ASSOCIATION
P.O. BOX 546, NAGS HEAD, NC 27959
(252) 480-2234 • (252) 480-1146 (FAX)
http://www.obsentinel.com
© 2011 WOMACK NEWSPAPERS, INC.
5. Seafood availability
6. Seafood is
health food!
7. Meet Dewey
Hemilright
8. Oyster cooking tips
9. Enjoy your dining
experience
19. Clam chowder
recipe
10. Don’t forget
the herbs!
20. Meet Michael
Oden Peele
11. Meet Tami Gray
21. For kids: fish parts
12. Shrimp recipe
22. For kids: connect
the dots
16. Who has Outer
Banks Catch?
23. Meet David Gallop
www.outerbankscatch.com
Page 4 | Outer Banks Catch • The Sentinel • Summer 2011
Harbor House
Seafood Market
offers only
the freshest
Harbor House Seafood Market, across from Hatteras Island Marina in
Hatteras, is a retail seafood store that offers a wide assortment of in-season
seafood. The family has been in the commercial fishing business in Hatteras
since 1989 and, to insure a future in fishing for the next generation, opened
the retail market to add value to their products and provide a local market
for customers who do not want imported seafood.
Foreign imports account for 80 percent of all seafood served nationally
and only 2 percent of the imports are inspected by the FDA.
The store offers fish, clams, shrimp, scallops, crab, snowy grouper, golden
tile, grey tile, black sea bass, trigger, snapper, yellowfin tuna, mahi, wahoo,
king mackeral, flounder, red fish, sheephead and bluefish — all fresh and locally-caught.
Outer Banks Catch • The Sentinel • Summer 2011 | Page 5
Summer season choices from Sea
Grant, Aquariums, nc-seafood.org
Page 6 | Outer Banks Catch • The Sentinel • Summer 2011
What sets
Basnight’s Lone
Cedar Café apart?
Basnight’s Lone Cedar Café, a family-owned and operated restaurant, is committed
to serving the freshest Outer Banks seafood caught only in North Carolina waters. At
Basnight’s Lone Cedar Café, there is no frozen imported or farm-raised seafood of any
kind. Nor do they use any frozen meats or canned vegetables stored in chemical preservatives or mass-produced desserts.
They serve only fresh-caught fish, clams, crab, shrimp and oysters—hand-selected
by its fish monger and cleaned on premise in the fish-cleaning building. They even shed
their own soft crabs in season.
Quality meat products including USDA Prime Harris Ranch All-Natural Black Angus
Beef raised on all-natural vegetarian feed which is free of hormones and antibiotics, allnatural Ashley Farms poultry and pork products from North Carolina farms.
“Just-picked” vegetables from North Carolina farmers prepared simply and seasoned
with fresh herbs picked from their own herb garden.
Deep-fried selections are prepared using an all-natural 100 percent soybean oil,
which is carb-free with no cholesterol or transfats.
Delicious down home, favorite desserts handmade from scratch daily by the pastry chef.
And they have a 2000-bottle traditional 55º wine cellar
Seafood is health food!
Fish and shellfish pack healthy
amounts of protein, polyunsaturated fat
and omega-3 fatty acids.
At the same time, they are low in
total fat, saturated fat, sodium, calories
and cholesterol. To add to their appeal,
they are naturally rich in vitamins and
minerals such as iron and B-vitamins, too.
Remember to source your fish and
shellfish from local vendors, pack well in
ice or keep refrigerated, cook to retain
moisture and enjoy!
From: Mariner’s Menu: 30 Years of
Fresh Seafood Ideas
Contributed by David Green
Garlic and black pepper
soft-shell crabs
serves 4
Vegetable oil, for frying
3 cups rice flour
1 tablespoon kosher salt
1/4 cup freshly ground black pepper
1/4 cup minced garlic
1/2 cup fish sauce
8 large soft-shell crabs, preferably jumbo or "whale" size, dressed and cut in half
crosswise
Fill a deep, heavy pot with a lid about one-third full with oil, and heat it until a deepfat thermometer reads 375ºF.
In the meantime, combine the rice flour, salt, pepper, and garlic in a medium bowl.
Put the fish sauce in a small bowl. Dip each piece of crab very briefly into the fish sauce,
gently shaking off excess, and then into the rice flour mix. Roll the crab over and shake
off any extra flour. Set aside. Repeat this process, until all the crab halves are dredged.
When the oil reaches 375ºF, gently lay the crabs, top side down, in the oil. Don't
crowd the pot – if necessary, fry them in batches – and use the lid as needed when
the crabs are first added to the oil to avoid splattering. After 1 to 2 minutes, when the
crabs are golden brown, turn them over and cook for another 2 minutes. Drain on clean
brown paper bags and eat hot.
Recipe reprinted from Cooking in the Moment by Andrea Reusing. Copyright ©2011.
Photographs ©2011 by John Kernick. Published by Clarkson Potter/Publishers, a division
of Random House, Inc.
Outer Banks Catch • The Sentinel • Summer 2011 | Page 7
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Awful Arthur’s one
of top ten oyster
bars in nation
An Outer Banks landmark for more than 20 years, meals are prepared to
the standards of quality and consistency expected from a legendary restaurant. The restaurant has been recognized in Coastal Living Magazine which
proclaimed it to be one of the Top 10 Oyster Bars in the country and has been
recognized by Esquire Magazine “67 Things Worth a Detour” for its steamed
spiced shrimp.
Awful Arthur’s atmosphere is very casual and family-friendly and kicked
back casual is the rule! The style is nautical with the restaurant’s walls lined
with brass ships’ bells and other unique treasures. Who would expect less
with the Atlantic Ocean only steps from the door? Awful’s features the beach’s
only authentic copper-topped oyster bar and from the upstairs there is an
ocean view from the lounge.
Seafood is
safe to eat
Oyster cooking tips
• Raw oysters should always be served chilled on a bed of ice. Thinly-sliced, buttered
pumpernickel or crisp thin crackers complete the raw oyster eating experience.
• Relaxing the muscles to shuck oysters is easier if you toss them in the freezer for
about 10 to 15 minutes, but don’t forget them!
• If you have live oysters to be used in a cooked dish, rather than for eating raw,
you can steam (a few seconds will do it) or microwave (about 30-60 seconds on high
depending on the oven wattage) them just until the shells open. Then cut them from
the shells and proceed.
• Oysters are salty by nature, so most recipes using oysters will not need to be
salted.
• Choose freshly-shucked oysters for broiling, smoking, or baking on the half-shell.
• As with many foods, size and age make a difference – smaller and younger oysters
will most likely be more tender.
• Most importantly, cook oysters gently to avoid turning them into a rubbery,
chewy waste of good shellfish. When the edges begin to curl, they’ve had enough heat.
• Herbs that pair well with oysters include thyme, fennel seed, paprika and parsley.
Reprinted from homecooking.com
Rinse raw seafood under cold, running water to remove bacteria.
Always marinate your seafood under refrigeration, never at room temperature.
Cook seafood thoroughly with a continuous heat source because interrupted cooking could promote bacterial growth. Keep hot foods at 140º F or
higher and cold foods at 41º F or lower.
Never leave cooked seafood at room temperature for more than 30 minutes.
Cook seafood for 10 minutes per inch of thickness, and measure at the
thickest point. If baking, cook at 450º F and deep fat fry at 375º F. Add five minutes to your total cooking time if your fish is cooked in a sauce or is wrapped
in foil or parchment. The U.S. Food & Drug Administration (FDA) recommends
fish reach an internal temperature of 145º F for 15 seconds.
The FDA recommends that in-shell oysters be steamed four to nine minutes or broiled three to five minutes after gaping. Shucked oysters should be
fried for three minutes at 375º F; broiled, three minutes three inches from the
heat source; baked, 10 minutes at 475º F; or boiled, three minutes.
Clams should be steamed for four to nine minutes.
From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
Contributed by Barry Nash
Outer Banks Catch • The Sentinel • Summer 2011 | Page 9
Get the facts and enjoy your dinner
Seafood is an important part of a healthy diet because it is a good source of highquality protein, is generally low in calories and fat, and has Omega-3 fatty acids that
have many positive health benefits. The American Heart Association and Dietary Guidelines for Americans 2010 recommend eating at least two servings of seafood each week.
However, some hear negative information about one type or species of seafood
such as oysters and avoid seafood all together. In addition, food safety messages for
certain “at-risk” groups are frequently misunderstood or followed by seafood lovers who
are not at risk.
Eating any raw animal food is risky, but cooking and effective post-cooking handling reduces the risk of foodborne illness.
Prevention
How to reduce the risk of bacterial infection by Vibrio vulnificus is important for
everyone. However, here are some helpful ideas:
Those with weakened immunity such as diabetics, dialysis patients and individuals
with liver disease, cancer or AIDS are advised to eat only thoroughly cooked seafood and
avoid consuming raw seafood, especially oysters.
Thorough cooking kills harmful bacteria and viruses in seafood, meat and poultry.
Obtain free consumer brochures from the Interstate Shellfish Sanitation Conference.
Remember, thorough cooking of oysters will destroy the potentially harmful Vibrio
bacteria!
Source: This information was provided by SafeOysters.org
Contributed by David Green
KLAUS RITTER | SENTINEL
There is a reason that the Miller family is celebrating over 30 years as one of the favorite
Outer Banks restaurants. Whether it’s their famous breakfast, award winning dinner,
their charming southern hospitality, fresh local seafood, or their great hand cut steaks,
Miller’s Seafood & Steakhouse is the place to go.
Breakfast 7am
DInner 5pm
The Flavor of The Old Outer Banks
Milepost 9.5 on the Beach Road (Hwy 12) in Kill Devil Hills • 1520 S. Virginia Dare Trail
252-441-7674 • www.millersseafood.com
Page 10 | Outer Banks Catch • The Sentinel • Summer 2011
Herbs – Savory
KLAUS RITTER | SENTINEL
Crab pots on the docks are getting a little break from their chore of trapping
crabs.
Have a little history
with your seafood
Fronted by a 1939 Kullman dining car, the Kill Devil Grill has one of only six diners
in the national registry of historic buildings. The unique restaurant features table-top
juke boxes, (non-functional) providing an opportunity to explain to the kids what a
record is. An historic edifice is not the only attraction here, inside find friendly service
and an enticing menu full of high quality food.
The menu is aimed at those who want the freshest fish, expertly prepared to order.
Using locally sourced ingredients, everything at The Kill Devil Grill is made fresh daily,
ensuring a delicious meal every time.
And there is plenty to choose from for those diners who aren’t really seafood fans.
Known for its Key Lime pie, the restaurant offers a variety of dishes — even chicken and
dumplings or meatloaf and mashed potatoes like mom used to make.
Enjoying the Blues
Bluefish is a tender-fleshed fish that is high in omega-3 fatty acids. As such, its quality declines quickly upon death. The trick is to buy the freshest blues available from a
source that you know handles fish the right way — immediately cleaning and icing the
fish when it is caught.
To deal with the strong flavor of blues, some ethnic groups have prepared the
fish using equally flavorful spices and herbs. Basil, oregano, garlic, onion or all of these
together applied with a heavy hand is a common practice.
Also, one can use cooking methods that render out as much of the fat as possible,
i.e., broiling on a rack or grilling.
Another approach has been to use lots of lemon (an acetic factor) to cut the oiliness of the flesh, cut through the strong flavor and, some say, to fool the taste buds.
Guest contributor Michael Voiland, executive director of North Carolina Sea Grant.
Many herbs and spices are compatible with fish and shellfish, including basil, bay
leaves, celery seed, chives, fennel, mustard, parsley, rosemary and savory - just to name a
few.
Savory is, for one thing, a category applied to foods that are not sweet. It suggests
either a spicy or tart flavor. There are a number of foods that have both a sweet and a
savory preparation. For example, sweet potatoes, pie crust and soup can all be served
sweet or prepared as a savory dish.
Savory is also an herb so bold and peppery in its flavor that since the time of the
Saxons it has become synonymous with tasty and flavorful foods, hence savory as a
category applied to foods.
Summer savory (Satureja hortensis) is the most delicate of the familiar varieties,
both in taste and in character. It is an annual that requires light, rich soil and full sun,
conditions that make it ideal for growing indoors. Because the leaves are so tender, they
can be added fresh to salads or used as a garnish.
Winter savory (Satureja montana) is a coarser variety. The leaves are bright green,
narrow, and tough. They are best used for dishes that require long cooking, such as
stews, or added to the water when cooking dried beans so that there is enough heat
and moisture to break them down.
This not only releases the flavorful oils, but also softens the leaves so that they are
palatable. Winter savory is often used in stuffing, with vegetables, as a seasoning for
fowl and in making sausages. In fact, it is used today in the commercial preparation of
salami.
Both of these varieties of savory have a peppery bite to them, although the summer savory is milder. This herb may be used as a seasoning for salt-free diets since the
strong flavor makes food more appealing.
Contributed by David Green
Outer Banks Catch • The Sentinel • Summer 2011 | Page 11
“Comin’ or Goin’, You Gotta Eat!
Serving Breakfast,
Lunch & Dinner
Waves (252) 987-1200
Avon (252) 995-7700
AtlanticCoastCafe.com
Proud
member of
Great Food
Awesome Service
Page 12 | Outer Banks Catch • The Sentinel • Summer 2011
North Carolina
oysters in demand
Oysters harvested in southeastern waters are known as the American oyster
(Crassostrea viginica). This oyster is a bivalve mollusk, most often found in tidal waters
of bays and estuaries.
Most southeastern oysters are taken by hand rakes or tongs. The most productive
season is fall through the winter. Oyster flavor, color and texture will vary by location
and season.
Whether shucked or in-the-shell, oysters are highly perishable and should be eaten
and or cooked as soon as possible.
Harvest must be from waters “approved” by state shellfish authorities who routinely test the oysters and water relative to bacterial content and other contaminants.
In some instances, oysters may be relayed or moved from non-approved waters to approved waters for a specified period of time prior to final harvest.
Processing must be conducted by a certified dealer in compliance with all state and
federal food safety regulations. Fresh and frozen oysters are available in various forms,
both in-shell and shucked.
The oyster should appear cream to beige in color, packed in somewhat transparent
liquor. The preferred flavor is a mild oyster with a slight salty taste. An excessive opaque
or cooked appearance may denote temperature abuse.
For more information on local oysters, visit the NC Division of Marine Fisheries.
Contributed by David Green
Broiled shrimp with vegetable
medley over rice
1 lb large shrimp peeled
2 cloves garlic chopped
Olive oil
Salt and pepper
1/3 cup green onion chopped
1/4 cup thinly sliced onions
2 tomatoes diced
1 lemon
Cooked rice
Drizzle shrimp with olive oil, season with salt and pepper. Place shrimp and veggies on a broiler pan. Slice the lemon, squeeze over shrimp and veggies. Broil on first
rack about 7-10 minutes, letting the shrimp sear a little. Serve with steamed rice.
Contributed by Sharon Peele Kennedy at Beach 104
Outer Banks Catch • The Sentinel • Summer 2011 | Page 13
Page 14 | Outer Banks Catch • The Sentinel • Summer 2011
Outer Banks Catch • The Sentinel • Summer 2011 | Page 15
Fisherman’s Wharf Restaurant
a restaurant on the harbor
• We Save the Best for Our Guests.
• Fresh Seafood at a Reasonable Price
in a Family Atmosphere
Our Guarantee:
Fresh, Local Outer Banks Seafood!
We’ll Steam Your Seafood for You...
Just Take it Home and Enjoy!
252-473-6004 www.fishermanswharfobx.com • 4683 Mill Landing Rd.
On the Harbor in Wanchese • www.captmalcs.com 252-473-5525
everything made fresh daily
Serving Lunch & Dinner (Tuesday - Saturday) • Dine-In & Carry Out • Full Bar Service
Mile Post 9 3/4 Beach Road • Kill Devil Hills, NC • 252-449-8181 • www.thekilldevilgrill.com
Page 16 | Outer Banks Catch • The Sentinel • Summer 2011
Early colonists recognized the
value of striped bass and, in 1639,
the first conservation law enacted
in the New World prohibited the
use of striped bass as fertilizer.
With a little help from our friends...
Outer Banks Catch has been made
possible through a one-year Golden LEAF
Foundation grant. Throughout the process,
the program has received overwhelming
support from the community as a whole.
This is an important initiative that is
hoped to be self-sustaining in the coming years. Of course, that can’t be achieved
without the support of program partners.
Community Partners
Village Realty
Murray Auto Supply, Inc.
Hatteras Realty, Inc.
“Sassy Sarah” Trawl Boat
Etheridge Fishing Supply Company, Inc.
Just Right Auto & Marine
Weber Funeral Home
Code Sport Inc. - D/B/A Front Porch Cafe
“Bridget Denise” Trawl Boat
Nicholas & Carol Nuzzi
Sunny Day Guide
“Vicky II” Trawl Boat
Dare County Republican Party
The Island Free Press
Gregory Poole Marine
Bluewater Outer Banks Yacht Service
Wanchese Seafood Industrial Park
Mary Helen Goodloe-Murphy
North Carolina Department of Agriculture
Wanchese Trawl & Supply Company
Fishing Vessel Hanover
Bill & Peggy Birkemeier
Frances McGuire & John Griffin
Warren Judge
“Lady Ana” Trawl Boat
Mike Johnson
Mann Custom Boats, Inc.
Twiddy & Company Realtors
Cii Associates
Mike Keller Ltd.
Michael & Nancy Voiland - Donation
Ocracoke Island Realty
Ernie & Lynn Foster
Local seafood. . . fresh from our own boats!
Harbor House Seafood
FRESH!
LOCAL!
HATTERAS!
• Come see Vicki
for Homemade Items
to Go
• Check Out Our
Specialty Shop
Harbor House Seafood Market • Rt 12 in Hatteras Village 252-986-2039
Outer Banks Catch members
Looking for fresh, locally-caught
seafood? Outer Banks Catch members are
‘Fisherman Approved.”
Restaurants
Tale of the Whale
Nags Head Causeway
Nags Head
252-441-7332
Want to know which restaurants
serve local ‘Fishermen Approved’ Outer
Banks Catch? Then you have landed in the
right place. Enjoy seasonal seafood at any
of these delicious establishments. Note
the restaurants are in random order, so
take a moment to go through the full list.
And be sure and ask your waiter or waitress what’s in season. Ask for Outer Banks
Catch by name.
Good Winds Seafood & Wine Bar
24502 Hwy. 12, MP 40
Rodanthe
252-987-1100
Steamers Shellfish To Go
Tim Buck II Shopping Center
Corolla
252-453-3305
Kill Devil Grill
2008 S. Va. Dare Trail, Beach Road
Kill Devil Hills
252-449-8181
Mulligans Raw Bar & Grille
Across from Jockey’s Ridge,
Nags Head
252-480-2000
Crabby Fries Carry Out
1006 S. Va. Dare Trail, Lifesaver Shops
Kill Devil Hills
252-441-9607
Sugar Creek Restaurant
Whalebone Junction on the Bypass
Nags Head
252-441-4963
Miller’s Waterfront
MP 16 on the Sound
Nags Head
252-441-6151
Awful Arthur’s Oyster Bar
MP 6, Beach Road
Kitty Hawk
252-441-5955
Darrell’s Restaurant
Highway 64
Manteo
252-473-5366
Pirates Cove Dockside Restaurant
2000 Sailfish Dr., Pirate’s Cove Marina
Manteo
252-473-2266
Kelly’s Outer Banks Restaurant &
Tavern
Milepost 10.5, Bypass
Nags Head
252-441-4116
Pier House Restaurant at Nags Head
Fishing Pier
MP 12 Beach Road
Nags Head
252-202-8892
1587 Restaurant
405 Queen Elizabeth Avenue
Manteo
252-473-1587
The Black Pelican Restaurant
3848 Va. Dare Trail
Kitty Hawk
252-261-3161
Ortega’z Southwestern Grill & Wine
Bar
201 Sir Walter Raleigh St,
Manteo
252-473-5911
www.outerbankscatch.com
Outer Banks Catch • The Sentinel • Summer 2011 | Page 17
Outer Banks Catch members
Pamlico Jack’s Pirate Hideaway
6708 S. Croatan Hwy
Nags Head
252-480-2637
The Blue Point Restaurant
1240 Duck Road
Duck
252-261-8090
The Dunes Restaurant
Across from Tanger Outlet Mall
Nags Head
252-441-1600
The Hot Tuna Restaurant
23500 Highway 12
Rodanthe
252-987-2266
Quarterdeck Restaurant
54214 NC 12
Frisco
252-986-2425
T.L. Country Kitchen
812 Highway 64
Manteo
252-473-3489
Tortugas’ Lie
MP 11 on the Beach Road
Nags Head
252-441-7299
Owens’ Restaurant
7114 South Va. Dare Trail
Nags Head
252-441-7309
Outer Banks Epicurean
1484 Colington Road
Kill Devil Hills
252-480-0005
Big Al’s Soda Fountain & Grill
Highway 64
Manteo
252-473-5570
Atlantic Coast Cafe
Waves 252-987-1200
Avon 252-995-7700
Port O Call Restaurant
504 South Va. Dare Trail, MP 8-1/3
Kill Devil Hills
252-441-7484
North Banks Restaurant
Tim Buck II Shopping Center
Corolla
252-453-3344
Boardwok South Restaurant
26006 Hwy 12
Waves
(252) 987-1080
Mako Mike’s
MP 7, Bypass Hwy. 158
Kill Devil Hills
252-480-1919
Fisherman’s Wharf Restaurant
4683 Mill Landing Rd.
Wanchese
252-473-6004
Harbor Deli
58058 NC 12 at Hatteras Harbor Marina
Hatteras
252-986-2500
Breakwater Restaurant
Hwy. 12
Hatteras
252-986-2733
North Carolina’s first fisheries laws were
passed in 1822 and mandated that oyster
tongs were the only legal means of harvesting oysters except in the Pamlico and
Roanoke sounds where dragging was allowed in waters more than eight feet deep.
Blue Moon Beach Grill
Surfside Plaza No. 16
Nags Head
252-261-2583
Full Moon Cafe
208 Queen Elizabeth Ave.
Manteo
252-473-3666
Lucky 12 Tavern
3308 South Virginia Dare Trail
Nags Head
252-255-5825
Food Dudes Kitchen
Sea Shore Shops, MP 9
Kill Devil Hills
252-441-7994
CONTINUED ON NEXT PAGE
For an Outer Banks Experience
You’ll Never Forget . . .
Outer Banks Brewing Station
600 South Croatan Hwy.
Kill Devil Hills
252-449-2739
Millers Seafood & Steakhouse
MP 9.5 on the Beach Road
Kill Devil Hills
252-441-7674
www.outerbankscatch.com
Overlooking the Roanoke Sound • On the Causeway in Nags Head
441-5405 • www.lonecedarcafe.com
Page 18 | Outer Banks Catch • The Sentinel • Summer 2011
Outer Banks Catch members
Aqua Restaurant
1174 Duck Rd
Duck
252-261-9700
Sam & Omie’s Restaurant
Beach Road at the 16.5 milepost
Nags Head
252-441-7366
Basnight’s Lone Cedar Cafe
7623 S. Virginia Dare Trail
Nags Head
252-441-5405
Captain Georges
705 S. Croatan Hwy
Kill Devil Hills
480-6677
Wholesale seafood
suppliers
Seafood suppliers and processors
make sure your meal is properly handled
and packed, as they are meeting the
inventory needs ofrestaurants and
markets. They, too, are experts in getting
your seafood from the fish houses to the
plate. They are vital to the industry and
an important part of our local economy.
They also deliver Outer Banks Catch to
markets around the country that crave
the seafood we have access to daily.
Hobo Seafood
252-926-1415
Ross Seafoods
252-473-6833
Wanchese Fish Company
252-473-5001
Seafood markets, retailers
One of the most genuine advantages
of living on or visiting the Outer Banks
is \access to seasonal local seafood, just
as fresh and delicious as can be found. In
fact, it’s so naturally good and healthy you
don’t have to be a chef to create your own
amazing seafood dinner at home – any
day of the week. Patronize these markets
and grocers and ask for Outer Banks
Catch by name.
Austin’s Seafood Market
Across from Jockey’s Ridge,
Nags Head
252-441-7412
Capt. Malc’s Seafood Market
4683 Mill Landing Rd.
Wanchese
252-473-5525
Harbor House Seafood Market
58129 Hwy 12
Hatteras
252-986-2039
Harris Teeter Grocery Store
5400 North Croatan Highway
Kitty Hawk
252-261-2220
Locals Seafood
313 Cooke Street
Raleigh, NC 27601
919-675-2722
Austin South Island Seafood &
Produce Company
23325 NC 12
Rodanthe
252-987-1352
Billy’s Seafood
1341 Colington Road,
Kill Devil Hills
252-441-5978
Harris Teeter Grocery Store
601 Currituck Club House Drive
Corolla
252-453-0153
Coastal Provisions Market
1 Ocean Blvd.
Southern Shores
252-480-0023
Daniels Big Eye Seafood Market & Grill
3213 N. Croatan Highway
Kill Devil Hills
252-441-5755
Harris Teeter Grocery Store
2012 South Croatan Highway
Kill Devil Hills
252-449-9191
O’Neal’s Sea Harvest, Inc.
Wanchese Seafood Industrial Complex
Harbor Road, Wanchese
252-473-4535
Fishermen
If you want to know where, when and
how to enjoy local, seasonal seafood these
are the folks to ask – the fishermen (and
women) of Currituck, Dare, Hyde and Tyrrell
Counties. Each of them are the ‘real deal.’
They work unbelievably hard, often under
adverse conditions, to feed our community
and the 7 million visitors who tour the area
each year. Look for their stamp of approval.
Chad Hemilright
Tami Gray
Irvin L. Midgett
Slow and Easy
Glen A. Hopkins
Albemarle Outfitters
Todd Ballance
In memory of Edward “Jughead”
Etheridge
Catherine James
Cartwrights Crab Pots
Slash Creek Waterworks
Graham Harrison
The Albatross Fleet
Jonathan Jackson
Mikey Daniels-Wanchese Fish
Company
Bryan Parker
Wesley Peele
Eric Anglin
Chris Hickman
Sundog Fisheries, Inc.
Rob West
D.M. Gray
Dewey Hemilright
Jerry Old
Uncle Pauly’s
David Gallop
Kelly Schoolcraft
Robert Harrison
Paul Rose
Mack Hopkins
Miss Bertie
John Belanga
Michael Oden Peele
Acey Hines
Jamie Reibel
David Wilson
Sam Hamer
www.outerbankscatch.com
Outer Banks Catch • The Sentinel • Summer 2011 | Page 19
Nothing compares
to clam chowder!
3 slices bacon, diced
1 cup chopped onion
3 cups diced potatoes
1 bottle (8 ounces) clam juice
1 teaspoon salt
1/4 teaspoon pepper
2 cans (approximately 7 ounces each)
minced clams
3 tablespoons flour
2 cups half-and-half
1 cup milk
Cook bacon until crisp in a Dutch
oven or large, heavy saucpan. Remove
bacon to paper towels with slotted spoon;
drain.
Add onion to bacon drippings; sauté
until softened.
Add potatoes and clam juice, salt, and
pepper. Cover and simmer for about 15
minutes, or until potatoes are tender.
Remove from heat.
Add minced clams with their liquid.
Whisk flour into milk; add to chowder
with half-and-half.
Cook over medium heat, stirring constantly, until clam chowder thickens and
bubbles, or about 3 minutes.
Serves 4.
Nothin’ awful about
Awful Arthur’s
An Outer Banks landmark since 1984,
meals are prepared to the standards of
quality and consistency you’d expect from
a legendary restaurant.
This popular Outer Banks Restaurant
has been rated one of the top ten oys-
Grilled tuna
steaks
This is so easy, you will feel like you
are cheating the cooking gods!
4 fresh tuna steaks
1 bottle Italian dressing
Salt and pepper
Marinate tuna steaks with the whole
bottle of Italian dressing for 3 to 4 hours.
Place on hot grill and sprinkle with
salt and pepper.
Grill approximately 10 minutes each
side until done.
It will flake easily when fully cooked.
Great in summer with green beans and
salad!
Serves 4.
ter bars in the nation by Coastal Living
Magazine and been recognized by Esquire
Magazine for its steamed spiced shrimp.
Awful Arthur’s atmosphere is very
casual and family friendly, so don’t hesitate to bring the kids. Kicked back casual
is the rule! The style is nautical with the
restaurant’s walls lined with brass ships’
bells and other unique treasures. Who
would expect less with the Atlantic Ocean
only steps from our door? Awful’s features
an authentic copper-topped oyster bar
and the upstairs lounge has an ocean
view.
Broiled shrimp with vegetable
medley over rice
1 lb large shrimp peeled
2 cloves garlic chopped
Olive oil
Salt and pepper
1/3 cup green onion chopped
1/4 cup thinly sliced onions
2 tomatoes diced
1 lemon
Cooked rice
Drizzle shrimp with olive oil, season
with salt and pepper. Place shrimp and veggies on a broil pan. Slice the lemon, squeeze
over shrimp and veggies. Broil on first rack
about 7-10 minutes letting the shrimp sear
a little. Serve with steamed rice.
Contributed by Sharon Peele Kennedy at
Beach 104
Beautiful ocean views
Located in historic
Lifesaving Station #6
featuring seafood,
beef, woodfired
gourmet pizzas and
vegetarian options
Open Daily
at 11:30
serving lunch & dinner
Late Night menu
from 10-11pm
3848 Virginia Dare Trail
Kitty Hawk, NC
252.261.3171
www.blackpelican.com
Page 20 | Outer Banks Catch • The Sentinel • Summer 2011
“The Locals’ Choice for Seafood!”
An Island Tradition Since 1978
lunch 11-2 • dinner 5-9 • closed wed.
On Highway 12 in Frisco • 986-2425
Outer Banks Catch • The Sentinel • Summer 2011 | Page 21
The Blue Point and
‘those two guys’
Duck was still a sleepy little village when “those two guys” opened the Blue Point in the summer of 1989. Only a few years before,
NC 12 ended at the county line. While the northern beaches of Dare and Currituck counties have experienced continuous growth over
the past two decades, Duck has retained its charm and “sleepy” attitude.
Those Two Guys, Inc.are John Power and Sam McGann, high school friends from Norfolk, Va.
At the time the restaurnt opened, many locals expressed their skepticism. They didn’t think that those two guys would be able
to make it with an upscale approach to food and wine. Those same locals became good customers and friendships formed that continue today. And not only did the Blue Point make it, but it has established itself as one of the most recognized and highly regarded
restaurants in the region. This little waterfront diner consistently makes the “must-experience” lists of the likes of Southern Living,
Gourmet Magazine and the Wine Spectator. It has also been noted by many that the Blue Point could be anywhere in the world and it
would still be the hard-to-get reservation.
Mother Nature helps guide the
menu selections, which is a sensible and
practical approach since seasonal foods
are less expensive, fresher and more
abundant.
Drum stew, old
favorite of locals
Blue crabs are
great eating!
The blue crab is common to all North Carolina coastal waters, but the largest populations tend to live in the Albemarle and Pamlico sounds. It is popular commercially and
recreationally, topping the list of the state’s economically important species - in 2005
more than 23 million pounds of blue crabs were harvested commercially, with a dockside value of more than $15 million.
In order to grow, a blue crab must shed its shell and form a new one. As crabs
shed, they emerge from their old shells with a very thin, soft shell which hardens after
several days. These softshell crabs are delicacies that are eagerly awaited by crab lovers
each season.
The shedding process is repeated up to 25 times during a crab’s life span, which
seldom exceeds two to three years. When environmental conditions are favorable, large
numbers of crabs can be produced from a relatively small spawning stock. Females can
spawn twice in their life-cycle and release up to two million eggs at a time.
If a crab loses a leg or claw, it is able to regenerate, or grow a new limb to replace
the one lost. In addition, the crab possesses the power to throw off limbs voluntarily. If a
crab is seized and held by a leg, it may release that leg and escape. The leg is regenerated
during the next shedding cycle.
Courtesy of NC Division of Marine Fisheries.
Fresh cleaned drum
1 potato for each half pound of fish
1/2 lb. salt pork or 3 ounces of smoked
bacon cut into thin strips
1 diced medium onion
Boil drum until tender and in separate pot, boil potatoes until done. Fry salt
pork or smoked bacon until crisp.
Mash together, fish, potatoes and raw
onion.
Spoon cooked salt pork or smoked bacon and grease over the other ingredients.
Serve hot.
Here are some
fish facts
1. Down in the mouth! Fish are some
of the biggest seafood eaters in the world!
Squid, shrimp, and their neighbor fish are
among their favorite foods.
2. The eyes have it! Fish don’t have the
best eyesight so bright and shiny lures
help get their attention.
3. FINtastic! Fish swim by flexing their
bodies and use their fins to help maneuver.
4. Gill skills. Fish breathe with their
gills taking oxygen from the water as it
passes over their gills.
5. Fish tails. Some fish have spots on
their tails which confuses predators because the spots look like eyes. The predator doesn’t know if he is looking at the
front or back end of the fish and by the
time he figures it out the slippery fish has
escaped!
Courtesy of NC Division of Marine
Fisheries.
Make us your first
AND
last stop on the Island!
Located at 23325 Hwy12 Unit #3
Just north of Island Convenience
Liberty Gas Station
Open from April to October
Offering Fresh Local Seafood & Produce
Jay & Renee Austin, owners
Page 22 | Outer Banks Catch • The Sentinel • Summer 2011
Fisherman’s Wharf
a reflection of
fishing heritage
Wanchese Fish Company and Fisherman’s Wharf Restaurant are owned and operated by the Daniels family.
Wanchese Fish Company was established in 1936 by W.R. Etheridge. Malcolm Daniels,
an employee of the company, married Maude Etheridge in 1941 and later took over the
company.
The couple had 15 children; 11 boys and four girls.The children and their families currently maintain and operate the business.
Fisherman’s Wharf Restaurant was established in 1974 with the goal of establishing
a restaurant that would help anchor the community and provide job opportunity for
locals. The Daniels family prided themselves in serving fresh seafood at a reasonable
price in a family atmosphere.
The view from the restaurant which is located above the fish house, is one that
tells the story of the Outer Banks commercial fishing community.
On any given day diners can observe hard working fishermen bringing in their
catch or mending their nets for another trip to sea. The restaurant might be a little
“fishy” and off the beaten path, but definitely worth the drive.
Just for kids,
just for fun!
Connect the
dots above
to see what
type of sea
creature this is.
What’s a
crustacean?
Crustaceans are a group of animals
whose skeletons are on the outside of
their bodies. They live in saltwater and
breathe through gills, just like fish. They
have many pairs of legs, and their bodies
are jointed, like a human’s elbows or knees.
Crustaceans use feelers for touching,
feeling and smelling.
Crabs, shrimp, lobsters and barnacles
are all crustaceans. Some crustaceans can
swim, like crabs and shrimp. Some can
only scuttle along the ocean floor, like the
lobster. And the barnacle sticks to a hard
spot and never moves at all.
The hermit crab is also a crustacean,
but he does not grow his own shell. He
has to find empty shells of other animals
to move into when he gets too big for his
shell.
Outer Banks Catch • The Sentinel • Summer 2011 | Page 23
H TO THE OB
S
E
X
FR
WORLD FAMOUS SEAFOOD BUFFET
featuring over 70 items including all-you-can-eat crab legs
Family owned and operated
252-480-6677 • CaptainGeorge’s.com
MP 8.5 ON THE BYPASS
Harbor Deli
A full service deli serving a hot breakfast
and lunch. Get a box lunch for your fishing
or beach trip. Come try our amazing Shrimp
Burger and the best Reuben in Town!”
Open 5am-4pm
Closed on Sundays
Located at Hatteras Harbor Marina
58058 Hwy. 12 Hatteras.
252-986-2500
www.hatterasharbor.com/deli.php
Page 24 | Outer Banks Catch • The Sentinel • Summer 2011
40
Billy’s Seafood years
40
years Fresh Local Seafood . . . Everyday
of
of
Seafood • Beer • Drinks
Dungeness Crabs
Snow Crab Legs • King Crab Legs
Best Shrimp Prices on the Beach!
COME
SEE US!
Shrimp • Spiced Shrimp • Oysters
Clams • Scallops • Tuna
Flounder • Large variety of fresh fish!
Certain Items Only Available in Season!
Colington Road • 252-441-5978
10am - 6pm