Outer Banks International Wine Festival! October 16th and 17th

The 8th Annual Outer Banks International Wine Festival will take place on Saturday, October 16th and Sunday, October 17th from 12-5 pm daily at Native Vine in Point Harbor. The Event will benefit new shelter construction for the Currituck Animal Shelter.

There will more than 50 different types of wine and beer from around the world. Live music, local artists, and food vendors will also be available. Musical performances include Mojo Collins, 9:58, The Karl Werne Project, and Becky Kessler.

This event will be held rain or shine and is kid friendly! Tickets are $25 in advance and $30 the day of. For more ticket information call Native Vine at 252.491.5311 or go to www.obwinefest.com. Native Vine is located at the foot of the Wright Memorial Bridge on the mainland Currituck.

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Baked Dijon Salmon Recipe

“This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more!”

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Ingredients

  • 1/4 cup butter, melted
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons honey
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped pecans
  • 4 teaspoons chopped fresh parsley
  • 4 (4 ounce) fillets salmon
  • salt and pepper to taste
  • 1 lemon, for garnish

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
  3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
  4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Outer Banks Catch…Safe Seafood

The fact is local seafood is significantly healthier and tastier than cheaper antibiotic-fed fish. In an increasingly global economy, the seafood business has grown into a large-scale, international industry that is difficult to regulate. Did you know that only 2% of IMPORTED seafood is inspected by the U.S. Food & Drug Administration? Yet our commercial fishermen, seafood processors, retailers and restaurants follow rigorous safety and sanitation rules closely monitored by the FDA, North Carolina Department of Agriculture and the local health department. Outer Banks Catch is also fortunate to have organizations like the North Carolina Sea Grant working to insure our seafood is the safest, freshest and most flavorful available. To learn more, check out our buying tips our download a Quality Counts chart, compliments of our friends at NC Sea Grant. 

Buying Tips: First, find a trusted, knowledgeable seafood market/grocer. Of course, you have what it takes to select fresh fish and shellfish yourself – simply look, touch and smell the difference.

Fresh Cut Fish
• Firm, elastic
• Translucent color
• Moist appearance
• Mild scent

Whole & Dressed Fish
• Bright, shiny eyes
• Bright red gills, if present
• Firm, elastic flesh
• Scales adhering tightly to skin
• Smooth, glistening skin• Mild scent
• Bright red bloodline in gut cavity

Live Shellfish
• Tightly closed shells; if open, they shut when tapped
• Moist, intact shells
• Mild scent

Raw Shrimp
• Translucent shells with grayish green or tan coloration
• Moist appearance
• Firm flesh
• Mild scent

www.outerbankscatch.com

Oink N’ Oyster!! October 9

 Oink N’ Oyster Roast 11am to 5 pm. Longboards-Kitty Hawk. The community benefit will feature “All-You can Eat Oysters “and” NC Style Bar-B-B-Que.” Part of the proceeds from the event will benefit the First Flight High School Marching Band and Dare Literacy Council. The band will present musical selections at 1 and 2:30 p.m. Tickets may be purchased from any club member or on-line at oinkandoyster.org or at the door the day of the event which will be held rain or shine!