NCDA&CS publishes cookbook devoted to N.C. seafood

Seafood cooks have a new resource for recipes, courtesy of the NCDA&CS Marketing Division. “Seafood Cookery in North Carolina” was published recently as part of the Got to Be NC program.

The book contains 135 recipes developed by NCDA&CS staff and seafood associations. It features recipes for most of the wild and farm-raised seafood harvested in the state, including ocean fish, shrimp, oysters, clams, blue crab, scallops, catfish and rainbow trout. It also has tips on buying, thawing, cooking and storing fish and shellfish.

William Small, NCDA&CS seafood marketing specialist, says the cookbook is actually an updated version of one the department published several years ago. New recipes accompany favorites from the previous version.

To get a free copy, look for the special display at participating stores and seafood markets. Fill out a survey attached to the display, buy some N.C. seafood and mail proof of purchase and the completed survey to:

Seafood Cookery
P.O. Box 2066
Elizabeth City, NC 27909

You can also access the recipes online.