>>Deborah: NORTH CAROLINA IS
BLESSED WITH A LOT OF GREAT SEAFOOD RESTAURANTS, BUT AT A
TIME WHEN 90% OF THE SEAFOOD AMERICANS CONSUME IS IMPORTED,
EVEN AT OUR OWN COAST, IT CAN BE HARD TO MAKE SURE THAT YOU’RE
ORDERING THE LOCAL CATCH UNLESS YOU TAKE THE TIME TO ASK. BUT NOT AT A LITTLE JOINT
CALLED THE WASHINGTON CRAB AND SEAFOOD SHACK. BOB GARNER HAS MORE IN
TONIGHT’S “HOUSE SPECIAL.”>>BOB: WHAT MAKES WASHINGTON
CRAB AND SEAFOOD SHACK MORE THAN SIMPLY A BEACHY, AUTHENTIC, AND
APPETIZING LOOKING LITTLE PLACE AND THE REASON LOCALS TEND TO
RECOMMEND IT FOR THE FRESHEST SEAFOOD IS THE FACT THAT THE
RESTAURANT OWNERS ALSO JUST HAPPEN TO OPERATE A NEARBY FISH
HOUSE AND FRESH FISH MARKET, PROVIDING A DIRECT PATH FROM THE
WATER TO CUSTOMERS’ PLATES.>>HAVING A RETAIL/WHOLESALE
PROCESSING FACILITY, UH, WHICH WE DO ALL OUR PROCESSING HERE
AND TAKE IT RIGHT TO THE RESTAURANT TO BE COOKED AND PUT
ON YOUR PLATE THE SAME DAY, THAT’S — THAT’S, I THINK, A
HUGE ADVANTAGE TO WHAT WE — WHAT WE TRY TO DO.>>Bob: FOR EXAMPLE, IF YOU
CRAVE A NICE FRESH OYSTER BURGER, WOULDN’T YOU CHOOSE A
PLACE THAT HAS JUST SHUCKED THE FRESH OYSTERS AND SENT THEM OVER
TO THE KITCHEN? AND, BY THE WAY, YOU CAN ORDER
YOUR OYSTERS FRIED LIGHT, MEDIUM, OR WELL DONE FOR
YOUR SANDWICH. AND I RECOMMEND YOU GO WITH
MEDIUM FOR THE PERFECT MATCH BETWEEN JUICY AND CRISPY. MMM. MMM. NOW, PEOPLE PUT ALL SORTS OF
THINGS ON THESE SANDWICHES. THEY PUT LETTUCE, TOMATO,
CHEESE, EVEN SALSA. BUT I THINK WHAT YOU REALLY NEED
IS JUST SOME SLAW, MAYBE A LITTLE TARTAR SAUCE. FRESH STEAMED OYSTERS, THE SHACK
IS THE RIGHT PLACE FOR THOSE AS WELL, OR LET’S SAY YOU LOVE
CRAB CAKES, NATURALLY WITH THE FRESHEST CRABMEAT.>>WE HAVE CRABBERS THAT FISH
THE PAMLICO RIVER AND PAMLICO SOUND THAT BRING US CRABS DAILY. AND AS THOSE CRABS COME IN, WE
ARE ABLE TO COOK THEM, PROCESS THEM, AND I HAVE LADIES THAT
COME IN AND PICK THAT MEAT FRESH ON A DAILY BASIS.>>Bob: FOR EVERY TYPE OF THE
FRESHEST CAUGHT SEASONAL FISH, IT’S A SHORT STRAIGHT SHOT FROM
THE FISH HOUSE TO THE SHACK. I AM SO GLAD THAT FISH TACOS
ARE BECOMING SO POPULAR IN NORTH CAROLINA. THIS ONE’S MADE WITH
NICE CRISPY CATFISH. THERE’S CHEESE, LETTUCE, PICO DE
GALLO SAUCE ON THERE, A LITTLE SOUR CREAM ON TOP. OH, YEAH. AND THE GREAT THING ABOUT THE
TACOS, YOU CAN USE GRILLED FISH. YOU CAN USE BROILED FISH. YOU CAN USE FRIED FISH FOR THAT
NICE CRISPY TEXTURE. IT JUST WORKS ALL
THE WAY AROUND. IT IS NOT ALL ABOUT
FRIED SEAFOOD HERE. LOOK AT THAT BEAUTIFUL GRILLED
SCALLOP AND SHRIMP PLATE. REMEMBER, DURING THE SEASON,
THOSE SHRIMP AND SCALLOPS CAME STRAIGHT FROM BEING PREPARED AT
THE PLANT TO THE SHACK’S KITCHEN AND ONTO YOUR PLATE. MMM-MMM. FRESH, FRESH, FRESH. YOU CAN EVEN GET A TERRIFIC
PIECE OF KEY LIME PIE AMONG THE HOMEMADE DESSERT
SELECTIONS HERE. UNUSUAL FOR A PLACE LIKE THIS. MMM. IF YOU FIND ANY THAT’S
ANYWHERE NEAR THAT, YOU’LL BE A FORTUNATE PERSON INDEED. WOW! STILL, COOKING FRESH
SEAFOOD IS THE KEY.>>WE DIDN’T REALLY GO INTO THIS
WITH THE VISION OF OPENING A RESTAURANT, BUT WE HAD SO MANY
PEOPLE WALK IN HERE INTO OUR FRESH MARKET BUYING FISH SAYING,
WELL, WHERE CAN I GET SOMEBODY TO COOK FRESH FISH FOR ME? WE REALLY DIDN’T HAVE ANY PLACE
THAT WE COULD RECOMMEND, SO WE DECIDED TO GO FOR IT
AND DO IT OURSELVES. AND IT’S BEEN
ABSOLUTELY WONDERFUL.>>Bob: FOR “NORTH CAROLINA
WEEKEND,” I’M BOB GARNER.