What is Brunswick Catch?
|When you see Brunswick Catch on a seafood market sign or a seafood restaurant menu you can be assured that you are buying high quality local seafood caught by Brunswick County fishermen. We are a group of fishermen, seafood dealers and retailers, restaurant owners, and supporters of the local fishing industry who have joined together to brand Brunswick County seafood as Brunswick Catch.|
|Where may we buy local seafood?|
|The following seafood retailers and wholesalers are members of Brunswick Catch and proudly display our Brunswick Catch logo on a flag or a sign at their business. They certify that they will label only local seafood as Brunswick Catch.
Just click on the link below to see a full list of our members who sell fresh local seafood.
|Where may we eat local seafood?|
|The following restaurants are members of Brunswick Catch and proudly display our Brunswick Catch logo on a flag or a sign at their business. They certify that all local seafood they serve will be labeled Brunswick Catch.
Just click on the link below to see a full list of Member Restaurants.
|When Is Seafood in Season?|
|Seafood is harvested in the seasons that they can be caught in the local sounds, bays, creeks, rivers and offshore ocean waters. To see when your favorite North Carolina seafood is in season, click on the link below for the North Carolina Seafood Availability chart. →North Carolina Seafood AvailabilityConsumers seeking North Carolina seafood now have access to wallet-size reminders of their seasonal choices. Local Catch: North Carolina Seafood Availability cards highlight commercial fisheries by season, including shellfish aquaculture included in DMF marine fisheries landings. The cards also provide information on how and where North Carolina seafood is harvested. They were compiled and published by the North Carolina Aquariums, North Carolina SeaGrant, and the North Carolina Division of Marine Fisheries. Click on the images below to download each Local Catch card.|
HOW CAN I RECOGNIZE FRESH SEAFOOD?
Fish and shellfish are highly perishable and must be properly handled from catch to cooking. Mishandling results in loss of flavor and nutrients. Be sure that the seafoods you buy are fresh. The following indicators will help you determine freshness and quality.
A FRESH FISH has
Eyes that are bright, clear, full, and often protruding. As a fish deteriorates, the eyes become cloudy, pink, and sunken.
Gills that are bright red or pink and free from slime. Avoid fish with gills that are dull pink, gray, brown, or green.
Flesh that is firm and elastic and springs back when pressed gently with the finger. It should not separate from the bone. As fish ages, the flesh becomes soft and slimy, and slips away from the bone. The flesh of fillets should be firm and elastic, and have a fresh-cut appearance with no browning or drying around the edges.
Skin that is shiny and not faded, with scales that adhere tightly. Characteristic colors and markings fade as a fresh fish gets older.
An intestinal cavity that is pink, with a bright red blood streak. The streak should not be dark or brown.
An odor that is fresh and mild. Fish fresh from the water have no fishy smell.
FRESH SHRIMP have
A mild odor and firm meat, are not slippery, and retain their natural color. Beware of shrimp that are bright pink or red, or that suffer from black spot, a defect that is a sign of age or poor handling.
COOKED SHRIMP have
Red shells and meat with a red tint. They should have no disagreeable odor.
LIVE CRABS AND LOBSTER
Show movement of the legs.
COOKED CRABS AND LOBSTER
Should have a bright red color and no disagreeable odor.
CLAMS AND OYSTERS IN THE SHELL
Should be alive. Shells should be tightly closed or should close tightly when tapped.
In addition, North Carolina Sea Grant has developed a chart that helps guide consumers in selecting North Carolina seafood. Listing 11 types of seafood, the chart describes what to look for and what to avoid for each seafood type. Click on the link below for the Quality Counts poster.
Is Local Seafood Safe to Eat?
To guarantee the wholesomeness of the products they sell, seafood processors, retailers and restaurants follow rigorous sanitation and safety rules, which are administered by the U.S. Food & Drug Administration, the North Carolina Department of Agriculture, and the county health department.
Federal and state health inspectors require seafood processors and packers to routinely monitor eight key sanitation conditions, from the cleanliness of equipment to employee health.
The seafood industry must also comply with a federally-mandated seafood safety program that requires processors to employ specific control strategies that lessen, prevent or eliminate hazards that could injure consumers or make them ill. The National Restaurant Association and the Brunswick County Health Department provide training to food service personnel so they can become certified in managing food safety programs for their businesses.
Please visit the following Seafood Safety links for more information: