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Fresh News From the Coast!
3.3.17
Scroll down to bottom of our newsletter for our latest coupon!
True or False?
 
The NC oyster season ends March 30th

Answer: None of the above.

The North Carolina Division of Marine Fisheries dictates the start and the end dates of each oyster season. Normally the season runs through the end of March, but can close early if population levels decline before then.

As we get closer to the end of the season, we will keep you up to date via our every other week newsletter as well as our Facebook page. You can also call anytime and we will give you a status report.
In the meantime, stop on in and pick up some fresh local oysters for a delicious weekend meal.  Better safe than sorry!

Monofilament Recycling Center Arrives at Motts Channel Seafood!

Watch our video on simple ways you can help keep marine life safe. Special thanks to Kim Beller, volunteer at the Plastic Ocean Project.



For more information about this program, please visit capelookstudies.org.
The world celebrated Mardi Gras on Tuesday and with the Winter oyster season nearing its end we thought we'd share a New Orleans inspired recipe we think you'll love.

Yields 6 oysters (consider doubling or tripling as needed).

Recipe published online at www.nolacuisine.com. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/
Ingredients:

The Sauce:
  • 1 Stick unsalted butter, very soft
  • 1 Pinch Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon minced garlic
  • 4 tablespoons Pecorino Romano
  • 1 pinch Cayenne
  • 1 pinch white pepper
  • 1 Spritz lemon juice
  • 1 teaspoon minced Italian parsley

For the Oysters:
  • 1 dozen large freshly shucked Motts Channel Seafood oysters on the half shell
  • 1 Recipe of the Sauce, above
  • Pecorino Romano to finish
  • Minced Italian parsley for garnish
  • Fresh bread
  • Lemon wedges
     
Instructions:
  • For the sauce: Mix together all of the ingredients.
  • For the oysters: Mix together all of the ingredients.
  • Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
  • Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a tablespoon of Pecorino Romano. Let the oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced parsley.
  •  Serve while still sizzling with Lemon wedges and fresh bread.
Paul and Patti Briggs will receive a $25 gift certificate for their next fresh fish and seafood purchase. Next time you are in don't forget to grab your business card or write down your email address and drop it in our fish bowl. You could be our next winner!
           

Kelchner's Thai Chili Sauce is so versatile...everyone should have a jar or two in their pantry.

Luckily we have it for sale in ours.

It is a great dip for:
 shrimp
fried calamari
fried clams
oysters
crab cakes and more!

16th Annual St. Patrick's Day Parade 

 


March 11, 2017
11:00 AM to 12:00 PM

Admission: FREE!

The 16th Annual Friends of Hibernians St. Patrick's Day Parade meets on Front Street in downtown Wilmington, NC, beginning at Red Cross Street. The Parade will turn down Princess Street and then left on Water Street toward the grandstand at Riverfront Park, where the St. Patrick's Day Festival takes place immediately following the parade.

More Info:
Phone: (216) 374-8884
Email: info@coolwilmington.com

Our recent accolades:

Wilmington Magazine readers voted us
Best Seafood Market
for 2016


Star News readers voted us
Best Seafood Market
for 2013 and 2014 and 2016!

Can't Make it to the Store?
Visit us Online.



 Check it out today! CLICK HERE!
Also don't forget to connect with us via social media!
We love to hear from our customers!
Please print out coupon and present when ordering.
Valid today through March 17th, 2017.
Copyright ©2017 Motts Channel Seafood, All rights reserved.

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