There are many things I love about living on the coast: the sunshine, beautiful beaches and waterways, and access to fresh North Carolina seafood. There's something exciting about living in a place where the seasons aren't just marked by temperature changes, but also by what shows up at the fish market. Right now, we're in the middle of one of those seasonal transitions. Wild-oyster season is coming to a close, and those briny, wild-harvested, cold-water oysters won't be available much longer. At the same time, the fish markets are starting to come alive, and you can still find farmed oysters grown in local waters!
A few weeks ago I stopped by my local fish market looking for oysters and a nice fish. I found a whole snapper: beautifully red, visibly fresh, and the perfect size for two to three servings. I also picked up a dozen oysters for an appetizer.
The two main types of snapper you're likely to see in North Carolina are both red in color but quite different in size. You can think of vermilion snapper as a little cousin to the well-loved red snapper, and the vermilion is what was available that day. They spend their time snacking on shrimp, crabs, and smaller fish, which gives the meat a mild flavor with delicate white flakes.
I had the market descale and gut the fish for me, which saves a lot of mess at home. While there are plenty of ways to spice things up, I go for the classic combination of fresh dill and lemon. After stuffing the fish with herbs and lemon slices, I drizzled it with olive oil and sprinkled on a little salt. I roasted it until it reached an internal temperature of 145°F and paired it with asparagus and roasted carrots. For the appetizer, I grilled the oysters and finished them with a barbecue butter sauce for a little added richness and flavor. It was delicious, just remember to keep an eye out for bones.
Seafood, both fish and shellfish, is a nutrient-dense source of protein that is typically low in calories while also providing essential vitamins and minerals. We recommend incorporating seafood into your diet at least two times a week.
Meals like this are a good reminder of why I love living here. It didn't require much, just a trip to a market a few miles away and a handful of simple ingredients. I'm excited to see what other seafood dishes are in my near future. Your local fish market is typically eager to answer any questions and talk about favorite cooking methods.
Morgan King is the Extension Director and Local Foods Agent for N.C. Cooperative Extension Center – Brunswick County Center, located at 25 Referendum Drive in Bolivia. She can be reached at morgan_king@ncsu.edu or 910-253-2610.
