. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Photo by Neil Caudle says. She remembers when you could buy them for 10 to 25 cents a dozen, unlike the $10 to $20 price tag they carry today. "There's only one way to cook soft crabs and that's fried," she says. Nellie Myrtle is famous for her fish cakes, but she won't divulge her recipe. She does say that when choos- ing fish for any recipe she always chooses a female fish. "They're short- er, fatter and tenderer," she says. Seafood prepared in restaurants doesn't fare well by Nellie
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. Photo by Neil Caudle says. She remembers when you could buy them for 10 to 25 cents a dozen, unlike the $10 to $20 price tag they carry today. "There's only one way to cook soft crabs and that's fried," she says. Nellie Myrtle is famous for her fish cakes, but she won't divulge her recipe. She does say that when choos- ing fish for any recipe she always chooses a female fish. "They're short- er, fatter and tenderer," she says. Seafood prepared in restaurants doesn't fare well by Nellie Myrtle standards. "I'd as soon eat a snake as eat in a restaurant," she says. "I never follow a recipe when I cook. I cook ac- cording to what I have and the number of people I'm cooking ; In Wrightsville Beach, shrimp top the list as everyone's summer seafood favorite. Steamed shrimp are heaped in mounds before hungry crowds in traditional "shrimparoos". Marlene Hieronymus says she steams her shrimp with the heads on. "The heads add flavor," she says. "You steam the shrimp in a small amount of water until they turn pink," says Hieronymus, who provides seafood recipes and tips once a month on "The Jim Burns Show," which is aired on WECT-TV in Wilmington. "Be careful not to overcook shrimp. They become tough. If you're prepar- ing large quantities for a shrimparoo, be sure to turn the shrimp in the pot so they'll cook ; Hieronymus says she heaps the shrimp in a big bowl on the picnic table and lets everyone dig in. To eat the shrimp, guests pop off the heads and peel the shell away. Hieronymus serves lots of whipped butter, lemon juice and cocktail sauce for dipping the shrimp. And as side dishes, she prepares roasted corn in the husk, hush puppies and lemonade. In Carteret County folks eat their seafood "downeast" style with cornmeal dumplings and gravy. Audrey Fulcher, who has cooked at
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Keywords: ., bookcentury1900, bookcollectionunclibra, booksubjectoceanography
