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Buying local seafood from a trusted source is one of the small, simple steps you can take to improve not only your physical health but the health of communities and industries in North Carolina. We found an excellent resource addressing general local seafood FAQs that walks you through the basics of buying local seafood. We reprinted our favorites below.
What can you do to support local and sustainable seafood?
Buy local! Removing links in the supply chain and purchasing from regional sources makes it easier to know which boat the fish came off, how long the boat had been out, and how and where the fish were caught. Buying local also means that your fish will be fresher and taste better.
Eat fish that looks like fish! Stay away from overly processed fish that is turned into squares or fingers or some other shape. And don’t be afraid of whole, bone-in fish. Good cooks know that’s where the flavor is!
Avoid fake or imitation seafood products. The majority of fake seafood products comes from factory style fishing operations.
Be flexible and try diverse varieties.
Ask how, where, and when your fish was caught. Doing so lets your waiter or chef know you care about their buying choices.
When in doubt...just ask. If you are not happy with the answer, it's time to go somewhere else.
As we say time and time again, "Fresh is best." Buy fresh. Buy local. Buy here at Motts Channel Seafood.
Here is a healthy twist on shrimp scampi. The Eating Well Test Kitchen (recipe credit) left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa and enjoy!
1 pound fresh Motts Channel Seafood shrimp, (26-30 per pound), peeled and deveined
4 teaspoons extra-virgin olive oil
2 pounds asparagus, trimmed and cut into 1-inch lengths
2 teaspoons freshly grated lemon zest
½ teaspoon salt, divided
5 cloves garlic, minced
1 teaspoon cornstarch
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and ¼ teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining ¼ teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
The "All Purpose" Breader for Shrimp. Fish and More!
A Southern classic enjoyed all over the country, breaded seafood is always a crowd-pleaser. House-Autry’s Seafood Breader, featuring an original blend of wheat and corn flours with a hint of Southern seasoning, is the best way to bring that flavor to the table.
The flavor of this Seafood Breader is perfect for practically any seafood type, but it can also be used to coat pork chops or even vegetables! Available here at the Motts Channel Seafood Panty!
Healthy Kids Day at Empie Park Sat. April 28, 2018
9:30 a.m. - 1 p.m.
(click on the image below to learn more)
The event is presented by the Wilmington Parks & Recreation & the YMCA of Southeastern North Carolina.
Free admission and free events include:
Sports Stations (Tennis, Soccer, Basketball, Football Gymnastics, Volleyball, Lacrosse)
Obstacle Courses for kids ages 2-5
Fun Run @ 9:30 a.m.
Pre-register and kids will get a FREE t-shirt (first 300 kids to register)
Animal Rescue Groups
Center Court Performances
Zumba & Yoga
Tons of free giveaways and prizes!
Food will be available for purchase by local food trucks
Could we trouble you to cast a vote for us?
We're in the "food to go" section - Best Seafood!
Click the image below to go to the ballot.