Early in life, North Carolinian Debbie Moose encountered fish
primarily in stick form, but once she experienced her first raw
oyster and first fried soft-shell crab, their pure flavors switched
her on to shellfish and fish forever. Moose has now written the
cookbook that unlocks for everyone the fresh tastes of North
Carolina grilled tuna, steamed shrimp, pan-seared mountain trout,
fried catfish, and baked littleneck clams, to name just a few of
the culinary treasures sourced from the waters of a state that
stretches from the mountains to the sea.
In ninety-six dishes, Moose shows how to prepare North Carolina
fish and shellfish—freshwater, saltwater, wild-caught, and
farmed—in both classic southern and inventive, contemporary
ways. The book's Best Basics section provides a much needed
one-stop resource for confident selection, preparation, and
storage, and the Think Seasonal section offers a comprehensive list
with descriptions and peak availability of North Carolina fish and
shellfish. Recipes include suggestions for appropriate alternate
fish or shellfish—the idea is to try new varieties in season
and support local fisheries. And, as Moose explains, dock-to-door
services and local seafood organizations are making sourcing easier
for home cooks.