Nc F&b Podcast

Soft shell crabbing starts early in the morning. The alarm rang at 2:15am so Max and Matt could get to and the (in the OBX NC) early enough that the water was still the right temperature. Additionally, crabbing is a very short season so you “gotta get while the gettin is good,” in order to capitalize on the product.   In this episode bring us into their world of highlighting the local fishermen and crabbers. Also, Chef , of Saint Jacques in Raleigh, joins the fray. It’s a crazy existence out their in WATER-WORLD and this episode gives you the goggles to see under the water. We learn the art of crab shedding. Most importantly, it becomes clear just how hard our local fisher-people work, the quality of seafood they provide and why it’s so important to support them. Take a listen, learn and buy local! Friends & Sponsors: and 
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