New Release: Carolina Catch
Cooking North Carolina Fish and Shellfish from Mountains to Coast
by Debbie Moose
200 pp., 30 illustrations, index, 96 recipes
ISBN 978-1-4696-4050-1, $35.00 cloth
Publication date: April 9, 2018
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.
Debbie Moose is an award-winning journalist and author of many cookbooks, including two SAVOR THE SOUTH® titles, Buttermilk and Southern Holidays.
For a preview of recipes included in Carolina Catch link to the following recipes, courtesy of Debbie Moose and UNC Press.
- Carolina Paella
- Greek Baked Sea Trout
- Eastern NC Fish Stew In The Slow Cooker
- Smoked Trout Cheese Spread
From CAROLINA CATCH: COOKING NORTH CAROLINA FISH AND SHELLFISH FROM MOUNTAINS TO COAST. Text © 2018 by Debbie Moose. Food photography copyright © 2018 by Juli Leonard. Used by permission of the University of North Carolina Press.
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