Page 90

2015-08

A beat-up Ranger pickup pulls in at Motts Channel Seafood on Wrightsville Beach. The local fishermen haul a heavy cooler full of sheepshead and flounder. With a Motts employee, they tote the cooler to the cutting room, where a briny smell comes off the tables, reminiscent of seaweed-studded beaches. The men dicker over the weight of the catch. A hundred and two pounds, says the fisherman. Moments later, he throws the fish into a basin that resembles a metal swing, attached with three heavy-duty chains to the scale. The fish weighs in at 101 pounds. August will bring plentiful grouper, flounder, snapper and shrimp, says Tom Franz, who has been with Motts for most of its 25 years. He ticks off the fish that are local each season. Mom and Pop fish stores, like Motts, owned by Alison and Gene Long, hark back to the days when customers patron-ized the fish store for fillets, a farm stand for fresh fruit and vegetables and the butcher for a shoulder of beef. The milk truck replaced empty bottles with full and the egg lady put the eggs at the back door. 90 WBM august 2015


2015-08
To see the actual publication please follow the link above