Deep-sea fishing vessels travel miles offshore in the early morning mist to pull wreckfish, grouper,snapper, flounder, tuna, sea bass, bluefish, mackerel, mahi-mahi and many other species of seafood from the depths; and deliver it to area docks that afternoon so it can be on tables the next day.
Shrimp and grits—the combination is truly a match made in food heaven. But for many South Carolinians, it's also a dish that symbolizes their history, heritage and tradition.
Each April, the shrimp boats from the area gather in Charleston Harbor for the traditional Blessing of the Fleet to mark the opening of the state's first shrimp season of the year. After the blessing is read, the boats parade northbound along the coast past an enthusiastic crowd gathered on the grounds of Mount Pleasant's Alhambra Hall to listen to the history of each boat as it passes. The Blessing of the Fleet, highlighted by an afternoon filled with food and festivities, is an important reminder of the region's rich heritage of eating and enjoying fresh, local seafood…and a tribute to America's first industry.
To say Southerners are passionate about their food, especially their seafood, is an understatement. But is it any wonder? Their food, like their culture, evolved from a multitude of influences. The English, French, Spanish, Irish, Italians, Africans and Caribbean Islanders who began settling across the South more than three centuries ago brought with them the flavors from their native lands. Consequently, the "melting pot" phenomenon created the luscious obsession called "Southern cuisine."
For many, Southern cuisine is synonymous with "pig-pickin" barbecue, down-home soul food, country-style Cajun food, and complex Creole cuisine. But for those who live in the low-lying coastal region stretching from Charleston southward to Savannah, Ga., "Lowcountry cuisine" reigns supreme. Touting more fine dining establishments per capita than any other city in the South, Charleston credits much of its rise as a world-renown dining destination to the fresh, eclectic tastes of Lowcountry cuisine.
Peruse any Lowcountry menu or cookbook and you'll quickly realize that shrimp, crabs, clams, oysters and fish caught fresh just offshore are at the heart of many recipes. Because of its availability, seafood made its way to the breakfast, lunch and dinner tables of even the earliest settlers. But it was seafood's versatility that allowed it to define an entire region's fare. In addition to shrimp and grits, distinctive menu items, including such enticements as crab cakes, she-crab soup, frogmore stew and tuna tartare, are certain indications that hungry diners are about to experience something special.
For those commercial fishermen who supply these savory ingredients to our grocery stores and restaurants, the days are long and the work is hard. But it's what they know…what many of their families have known for generations.
Shrimp trawlers can often be seen gliding gracefully off-shore beginning in May at the beginning of roe shrimp season, the first of South Carolina's three distinct shrimping seasons. Roe shrimp are white shrimp that have over-wintered. The haul depends upon how cold the previous winter was, with a mild winter producing more shrimp. A second shrimp season comes on the heels of the first, with brown shrimp showing up in local waters beginning in June and lasting through August. Fall marks the beginning of white shrimp season. The offspring of the spring roe shrimp, white shrimp are usually available until late December to early January. It's important to note that South Carolina's shrimpers have distinguished themselves as leaders in the effort to reduce by-catch such as marine turtles, strictly adhering to U.S. conservation regulations.
Over 200 varieties of fish and shellfish are native to South Carolina with approximately 30 of them used in kitchens across the Lowcountry. Deep-sea fishing vessels travel miles off shore in the early morning mist to pull wreckfish, grouper, snapper, flounder, tuna, sea bass, bluefish, mackerel, mahi-mahi and many other species of seafood from the depths; and deliver it to area docks that afternoon so it can be on tables the next day. Oysters and clams harvested from shellfish beds add even more variety to the menus of Lowcountry homes and restaurants.
Even though local seafood is a premium quality, high value, natural resource, local fishers now face serious competition from imported seafood. In fact, most of the seafood consumed in the U.S. today is imported. And because of cheap foreign pond-raised shrimp, the price for local naturally fed shrimp has been driven so low that the state has lost over 75 percent of this industry in recent years.
Many of Charleston's area chefs have joined the charge to preserve the region's centuries-old tradition, choosing to serve only local seafood because of its freshness, its superior taste and the positive impact that buying local has on the economy. And as the idea of eating locally grown and produced food gains popularity across the nation, perhaps the spectacular views of Lowcountry creeks at sunset will continue to include the fleets of majestic fishing vessels that have helped define our landscape…and our tastebuds…for 300 years.
In 1978 A.W. Shuck’s opened on The Market. It was a place where you could get a plate of fried shrimp, a dozen raw oysters or an ice cold pitcher of beer. Shuck’s has expanded and evolved, but has remained true to its roots of local décor, local food, and a local atmosphere ... a casual, upscale spot where all feel at home.
Welcome to Charleston. Our heart of pine floors, ceiling fans and walls of hand-made brick have been the signatures of Lowcountry high-life since antebellum times. Even our name is derived from plantation jargon for livin’ large. Our menu is hearty and southern, featuring regional favorites prepared with Maverick artistry.
Tristan offers a bold American menu with a global influence in a beautiful, yet relaxed atmosphere that reflects the character of a fine dining establishment. Located at 55 South Market Street (next to the French Quarter Inn), Tristan offers an energetic bar and an award-winning wine list.
Deep-sea fishing vessels travel miles offshore in the early morning mist to pull wreckfish, grouper,snapper, flounder, tuna, sea bass, bluefish, mackerel, mahi-mahi and many other species of seafood from the depths; and deliver it to area docks that afternoon so it can be on tables the next day.
To say Southerners are passionate about their food, especially their seafood, is an understatement. But is it any wonder? Their food, like their culture, evolved from a multitude of influences. The English, French, Spanish, Irish, Italians, Africans and Caribbean Islanders who began settling across the South more than three centuries ago brought with them the flavors from their native lands. Consequently, the "melting pot" phenomenon created the luscious obsession called "Southern cuisine."
For those commercial fishermen who supply these savory ingredients to our grocery stores and restaurants, the days are long and the work is hard. But it's what they know…what many of their families have known for generations.
Even though local seafood is a premium quality, high value, natural resource, local fishers now face serious competition from imported seafood. In fact, most of the seafood consumed in the U.S. today is imported. And because of cheap foreign pond-raised shrimp, the price for local naturally fed shrimp has been driven so low that the state has lost over 75 percent of this industry in recent years.
In 1978 A.W. Shuck’s opened on The Market. It was a place where you could get a plate of fried shrimp, a dozen raw oysters or an ice cold pitcher of beer. Shuck’s has expanded and evolved, but has remained true to its roots of local décor, local food, and a local atmosphere ... a casual, upscale spot where all feel at home.
Welcome to Charleston. Our heart of pine floors, ceiling fans and walls of hand-made brick have been the signatures of Lowcountry high-life since antebellum times. Even our name is derived from plantation jargon for livin’ large. Our menu is hearty and southern, featuring regional favorites prepared with Maverick artistry.
Tristan offers a bold American menu with a global influence in a beautiful, yet relaxed atmosphere that reflects the character of a fine dining establishment. Located at 55 South Market Street (next to the French Quarter Inn), Tristan offers an energetic bar and an award-winning wine list.
