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93 WBM peas, Amish country butter, lard and pork sausage. Wooden shelves groan with moonshine jelly, habañero pineapple jam and gumbo. Baskets spill over with fresh peaches, plums and corn. Now there’s alligator in and among the usual suspects in the fish market. Norris likes his fish pan-fried, especially Virginia mullet dipped in white corn meal and cooked to perfection. So there are plenty of mullets amid a host of flounder and other sleek whole fish buried in ice. While the customer goes next door to pay, the cutters, hand-trained by a 20-year veteran cutter, make quick work of the whole fish, neatly wrapping the fillets. A large freezer holds a supply of crab, scallops and shrimp. Top: Carolyn and Norris Flowers, proprietors, introduced seafood to Eagle Island Market in 1969. Weighing fresh fish, right, Adan Sanchez has worked the market for 14 years. www.wrightsvillebeachmagazine.com


2015-08
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