I used to associate garlic butter shrimp with tourists, cuz they da ones who drive all da way to da North Shore for stop at da shrimp trucks for get 'em. But then one funny thing wen happen. Da ting wen catch on with locals too. Like da kine local people I know. Like I get friends who make da around-da-island trip SPECIAL for go grab some Romy's or Giovanni's!
Open up my mind, I saw da sign!
So gradually, my view on garlic butter shrimp has changed. And me, I get excited whenever I find new spins on local foods. Das why when I saw da sign for Mahaloha's garlic butter shrimp burger couple few weeks ago, I RAN to da counter only for be disappointed when da girl said they RAN out of garlic! She said, "I think the cook can still make it, just without the garlic." "Uh, das kind of one of da main in-gre-da-ments, no?" I said and decided for wait till next time.
The next time when I went, da first thing I asked wuz, "You guys get garlic?" Had one different girl so I think she thought I wuz weird. And probably even weirder when I asked, "What about butter ... and shrimp ... and buns?" Had to make sure, right? I wanted da full experience.
Da 4-1-1 under da bun. Garlic!
Priced at $10.95 it wuz one of their pricier burgers, but I definitely wuzn't disappointed. I thought it might be like da shrimp burger they used to get at Byron's. I get fond memories of da Byron's one. But this one's different and waaaaay mo' bettah.
This Mahaloha one isn't panko-crusted. It's not just shrimp tempura in between two buns. I dunno what kine sorcery they use, but Mahaloha somehow managed for smoosh a whole bunch of shrimp together for form one patty where da ting's not all falling apart, and it somehow still has da same texture as if you eating regular shrimp. And no shells or tails. It's pretty amazing.
See how they wen smoosh 'em? Das some advanced shrimp patty technology
Taste-wise, you can satisfy your garlic butter shrimp craving, but you just get it between buns. Da burger comes with lettuce, tomato and their garlic butter sauce. It also has some kinda creamy mayo-based sauce. I thought I detected some sriracha in da sauce, but da girl told me it wuzn't spicy. So I not sure if get or no more. If get, it's only real little bit sukoshi kine hot.
Da sign warns that da garlic butter shrimp burger only going around for one limited time. I asked da girl how long is that. She said she thinks until da end of summer. But I hoping it's going prove popular enough for make 'em on top their regular menu.
Ironic observation: Cuz Mahaloha get locations where get lotta tourists, they wuz probably hoping their garlic butter shrimp burger wuz going be popular with da visitors. But due to da pandemic, it's probably more locals who are eating this right now. So while it wuz tourists who made shrimp truck garlic butter shrimp popular with locals, it's going take locals to make this garlic shrimp burger stick around for tourists to get da chance for eat this later.
So to me, garlic butter shrimp is local. But no get me started about pancakes and acai bowls. Lol.
Mahaloha Burger
Ala Moana Center Lanai food court
1450 Ala Moana Blvd.
Mon-Sat 9:30 a.m.-9 p.m.
Sun 10 a.m.-7 p.m.
Kailua Town
143 Hekili St.
Sun-Thurs 11 a.m.-8 p.m.
Fri-Sat 11 a.m.-9 p.m.
Royal Hawaiian Shopping Center location currently closed
Caesar salad is one of America's most popular comfort foods. Adding grilled shrimp and walnuts turns it into a complete dinner. The crisp lettuce and smooth, tangy dressing provide an enjoyable, mouth-watering combination.
The walnuts are grilled for a couple of minutes. This intensifies their flavor.
Helpful hints:
Pecans or almonds can be used instead of walnuts.
The shrimp and nuts can be sauteed in a skillet instead of a stove-top grill.
With Major League Baseball shortening its season to 60 games due to the coronavirus pandemic and on-going labor disputes, Minor League Baseball's fate remained up in the air.
Its fate is now official: there will be no minor league baseball in 2020. In a statement Tuesday, Major League Baseball informed Minor League Baseball "it will not be providing its affiliated Minor League teams with players for the 2020 season."
This means the season is over before it started for the local Jacksonville Jumbo Shrimp, the Marlins Double-A affiliate.
“The news that we will not have Jumbo Shrimp baseball at 121 Financial Ballpark is devastating,” Jumbo Shrimp owner/CEO Ken Babby said in a statement. “While we are disappointed there will be no Jumbo Shrimp baseball in 2020, we are looking forward to the many socially-distanced and safe events that continue to bring Affordable Family Fun to our community.”
While baseball at all levels has been suspended, the Jumbo Shrimp have hosted a wide variety of events, including Movie Nights and "Gameless" Thirsty Thursdays.
“We are incredibly disappointed and crushed to not have a Jumbo Shrimp baseball season at 121 Financial Ballpark in 2020,” said Jumbo Shrimp executive vice president/general manager Harold Craw. “We still look at ourselves as leaders in part of the safe reopening of Jacksonville, and safety for our fans and staff will always be our top priority. Thanks to the trust instilled by the community, we are providing alternative affordable and fun outdoor and socially-distanced events at 121 Financial Ballpark. We will hopefully await Jumbo Shrimp baseball to return in 2021.”
Fans who have purchased individual game tickets for any game of the 2020 season will automatically receive a credit to their Jumbo Shrimp ticket account. That credit may be utilized at any point for any 2021 Jumbo Shrimp ticket purchase as tickets, season tickets or mini-plans are released for sale. A 2021 season schedule and promotional schedule will be announced at a later date, prior to individual game tickets going on sale for the 2021 season.
In the meantime, again: the Jumbo Shrimp will continue to host events at 121 Financial Ballpark at the Baseball Grounds of Jacksonville, including a Movie and Fireworks Night this upcoming Friday.
A Subway employee is going viral after sharing how the sandwich chain prepares one of its well-known menu items.In the clip, which was posted to TikTok by a user named highimmar.an unnamed staff member begins by slicing open a fully frozen packet of tuna.The hard block of meat is then dropped into a bowl, broken up and mixed with a large scoop of mayonnaise.The video, which has been viewed nearly 1 million times in just one day online.drew several comments from users who said they’d changed their opinion of the sandwich chain —.which is famous for using the motto, “Eat Fresh”.“Lol guess whose no longer eating tuna at Subway,” one user wrote.Meanwhile, several users were quick to point out that essentially all types of canned tuna are extremely processed.making it hardly any different than Subway’s frozen packets.“What’s the difference from this and a can of tuna….. nothing,” one user claimed
In order to improve sustainability and transparency in Pacific fisheries, better information sharing protocols, value chain tracing, and intergovernmental collaboration are needed, Meg Keen, Grant Walton and Quentin Hanich write.
The Pacific islands’ tuna fisheries are some of the richest in the world, supplying about 34 per cent of the global tuna catch. Although the fishery is one of the most sustainably managed, it is under increasing pressures from climate change impacts, transnational crime, corruption and illegal, unregulated and unreported (IUU) fishing. Across the region the toll of IUU fishing is high, withestimatesplacing economic losses at over US$100 million per annum, potentially undermining resource and income security.
While there are calls for greater transparency in Pacific fisheries to address these challenges, there is stilllittle researchon the nature and effectiveness of transparency efforts associated with tuna fisheries, one of the region’s most important industries.
Over the past decade there have been many efforts to improve transparency in the Pacific tuna industry. Tuna-rich countries of the Pacific region monitor fishing efforts via theVessel Monitoring System(VMS), engage in ocean and aerial surveillance, and provide independent observers on fishing vessels. These policy initiatives have led to significant economic benefits for Pacific island nations with regional revenue from the tuna fisheries increasing at least four-fold in the last decade.
More gains could be made with better data sharing and improved use of modern technology to enhance the monitoring of vessels and supply chains. Ship observers collect valuable data, but often at personal risk and currently they have been temporarily suspended in response to COVID-19. This has createdvulnerabilities and data gaps, but also opened up opportunitiesfor investment in other means to collect and share data digitally for improved resource management.
Global partnerships to make better use ofsatellite tracking technologies, data analysis, and machine learning, could improve oversight through modelling current and likely future behaviour of fishers. This in turn could enhance responses to criminal activities. For now, national initiatives to improve transparency and information sharing, and reduce crime, face significant hurdles. With an area of ocean about the size of Africa, surveillance assets across the region are still inadequate. Even with the recent $2 billion investment by Australia in thePatrol Boat Replacement program, national institutions tasked with monitoring fishing vessels remain stretched; many nations have just one patrol boat.
Regional agencies support national efforts, but vested interests can hamper sustainable management. The Regional Fisheries Surveillance Centre collates and interprets data from nationally collected VMS, but data sharing between countries only occurs by agreement and often is not timely enough to allow action on fishery license breaches or criminal activity.
TheWestern and Central Pacific Fisheries Commission(WCPFC) promotes transparency through its Rules of Procedure for fisheries management and species’ conservation. Translating rules into action can be hamstrung by conflicting interests between fishing nations and fisheries rich nations. The former head of the Parties to the Nauru Agreement (PNA),Transform Aqorau, has referred to it as the “coalition of the unwilling” with members, at times, more focused on protecting their interests than sustainable fisheries management.
One of the key challenges to achieving greater transparency is the lack of clarity regarding what data should be considered commercially or politically sensitive, and thus subject to restricted public access.There is ongoing researchcurrently examining existing practices in the WCPFC and other regional fisheries organisations that categorise fisheries data. In the absence of any clear protocols, governments usually categorise raw data as confidential.
This results in public scrutiny remain weak with some Pacificscholarslamenting the lack of access to national fishery data, particularly concerning value chains – i.e. fish product, financial and document flows. Questions have been raised about whether such restricted access is consistent with the needs and goals of sustainable fisheries management and seafood traceability.
As the complexity and sophistication of IUU fishing and transnational crime in maritime environments increases, cooperation across agencies, sectors and jurisdictions becomes essential. Security agencies, such as the Regional Fisheries Surveillance Centre, the Oceania Customs Organisation, Pacific Transnational Crime Network, and the Asia Pacific Group on Money Laundering, are particularly important. These agencies all have different, but complementary, data on illegal activities in maritime environments. There are partnership arrangements to share data, but the mechanisms to do so efficiently still need strengthening.
Even when data are available, it is not necessarily used effectively. The lack of transparency, institutional fragmentation and capacity limitations, as well as poorly implemented monitoring requirements canprevent meaningful analysis of existing data. Getting more traction than transgressions will require better value chain information, institutional capacity for data interpretation and rule enforcement, and cross-jurisdictional cooperation. There is also a need for greater engagement by ‘watchdog’ agencies.
Non-government agencies have provided some of the most accessible data analyses. They often reveal where transparency is weak and advocate for improved transparency provisions and practices in the region. Global groups such asGlobal Fishing Watchare taking action to increase publicly available data on fishing activity by graphically representing vessel movements from satellite tracking, but improved capacity to interpret the data is still required.
Accessible data analyses and critiques of fisheries management issues have been generated by Non-Governmental Organisations (NGOs) including the WWF Communique on Pacific Tuna Fisheries 2018, and the research of thePew Charitable Trusts. It is an important role, but not a substitute for government and regional organisation oversight and public engagement. NGOs’ long-term funding and commitment can fluctuate thus affecting consistency of effort and depth of analyses.
To encourage greater transparency in Pacific tuna fisheries, high-quality data and public information flows are crucial as they provide a systematic ‘feedback loop’, which can signal the need for adaptation, or indeed transformation. But data alone is not enough. Whether it is used to enhance accountability depends on the data’s accessibility, and how it is presented and interpreted. Currently, governments have few incentives to make data accessible and understandable to the public.
While transparency is not the magic bullet for sustainable fisheries management, it is a key plank to improve ecosystems and economic outcomes.
"Crabs and Crushes," a pop-up from Lucky Buns chef Alex McCoy, is coming to Union Market. Photograph courtesy of Alex McCoy.
Before chef Alex McCoy landed stints on the Food Network and opened his hit burger joint Lucky Buns, he worked at Price’s Seafood, a classic crab house (now closed) in Havre de Grace, Maryland. And he hasn’t stopped steaming local Chesapeake blues since, running summertime crab pop-ups in DC over the last decade.Now, the DC native is ready to debut his biggest “Crabs and Crushes” series yet at Union Market. It will start Friday, July 17 and continue on Fridays and Saturdays through August 1.
The front outdoor patio of Union Market’s food hall will be strung with lights and transformed into space for all-you-can-eat feasting for up to 50 socially distanced guests. Tables are set more than six feet apart, service is contact-free, and there’s no communal seating. Diners can stay for a two-hour window, with seatings at 8 PM and a night owl session at 10:30 PM. A $50 ticket covers bottomless Chesapeake crabs—a mix of mediums and larges—which will be steamed to-order in outdoor pots. Also included: corn and Maryland-style fried chicken.
“Most of the all-you-can-eat crab houses serve this Old Bay-spiced fried chicken,” says McCoy. “You don’t think of Maryland fried chicken, but it’s ubiquitous with crabs.”
That’s not to say McCoy is fully team Old Bay. For the steamed crabs, he makes his own pepper-heavy spice to mimic the one at Price’s. He uses a base of the spice blend from J.O.—a family-owned operation near Baltimore whose product is widely used in crab houses, and considered by many to be the “real” Maryland blend.
Crab feasters can order drinks like orange and grapefruit crushes, mudslides, and other beach-y concoctions. Tables will be set up for groups with a few two-tops. And if you’re a crab hater getting dragged to a crab feast—we all know one—don’t worry. McCoy will offer Lucky Buns burgers and fried-chicken sandwiches plus sides like macaroni salad and slaw, which can be swapped in for the ticket price or added a la carte.
Crabs and Crushes, outside Union Market (1309 Fifth St., NE) Friday and Saturdays starting July 17 and ending August 1 (more dates and times may be added). Reservations can be made here.
*This post has been updated with additional information.
FLORENCE — A well-known Florence couple died when the fishing vessel they were on sank in the Siuslaw River bar early Monday morning.
At approximately 1:50 a.m., Coast Guard watchstanders at Sector North Bend received a distress call from the captain of F/V Aquarius, a commercial crabbing vessel, stating all crew members were abandoning ship, according to a press release from the U.S. Coast Guard 13th District PA Detachment, Astoria. The vessel had struck the south jetty in the Siuslaw River bar and was beginning to take on water.
Shortly thereafter, the 13th District command center received a signal from the vessel's Emergency Position Indicating Radio Beacon (EPIRB). An MH-65 Dolphin rescue helicopter crew from Air Facility Newport launched and arrived on scene at 2:50 a.m.
Rescue crews from Station Siuslaw River and Station Umpqua River were also underway to assist with the search.
Siuslaw Valley Fire Rescue and Western Lane Ambulance, along with members from Station Siuslaw River searched from shore. One individual was located and rescued near the shoreline. He was able to confirm that two others were onboard the vessel with him when it sank.
The helicopter crew located a second person, who was unresponsive, and hoisted them into the aircraft. They were brought to awaiting EMS at Florence Municipal Airport.
At approximately 7 a.m., the final person was located. With the assistance of the helicopter rescue swimmer, the individual, who was also unresponsive, was brought aboard the Station Siuslaw River boat and then brought to awaiting EMS. Conditions on scene were reported as 6 to 8-foot seas with occasional 10-foot waves, breaking at the bar.
The two who died were reported to be Kyle and Amber Novelli of Florence. In addition to commercial crabbing, their business was Novelli’s Crab and Seafood on the docks in Florence.
“With a heavy heart I am saddened to to inform the many award-winning crab chowder followers of the passing of Kyle and Amber Novelli," Novelli’s Crab and Seafood reported on its Facebook page. "Sharing their love of crabbing was always their dream. Their personalities will forever leave a lasting impression on anyone who met them.
"In the spirit of my mother I will be selling what's left of our cooked crab and then we'll be closing the shop for the foreseeable future," the post said. "Keep our family in your thoughts and prayers. Thank you everyone for all the love you've given my mother for the past few years. EDIT: My mom would kill me if I didnt sell chowder, so I'll have one pot. First come first serve.”
A GoFundMe account (https://gf.me/u/ycxhwv) has been set up to help the family with their unexpected expenses.
The Coast Guard also issued a statement on the incident.
“Station Siuslaw River is humbled by the citizens of Florence Oregon,” said Senior Chief Petty Officer Jay Nilles, officer-in-charge of Station Siuslaw River. “Together with our partner agencies we strive to prevent the loss of life for those who go to sea. This community is a family that embraces us, as we embrace everyone who crosses the bar for a living, or to recreate on the ocean. We are reminded during these times, that the ocean is unforgiving, and can be a treacherous place to work and recreate. We will continue to support our community and do all we can to keep those safe who go to sea for their livelihood or pleasure.”
“This highly unfortunate loss of two members of our close community deeply saddens all of us. We continue to stand by you in this time of need and healing. We could not continue to be strong and successful without our partnerships with Siuslaw Valley Fire Rescue and Western Lane Ambulance, who both assisted us in safely recovering one survivor from the tragic incident at sea, and getting him to a higher level of medical care at a rapid pace,” said Nilles.
“Without today's technology of VHF-FM radio communications and an EPIRB, we would not have been able to quickly locate the scene of distress, followed by the location of survivors and victims. This highlights the need for life-saving equipment on our commercial fishing fleet as we continue our mission to make commercial fishing safer for everyone.”
Tim Novotny, communications manager for the Oregon Dungeness Crab Commission also offered condolences on behalf of the Commission and others in the crab industry.
“We are heartbroken today," Novotny said. "The Novelli’s have been friends and passionate champions of the Oregon Dungeness crab industry for a long time, both as fishermen and with their shop on the Florence docks. This news hit us like a gut punch. It really did. Sadly, their tragic loss is not the first suffered by our industry. It is another terrible reminder of the unforgiving nature of the ocean, and indicative of the kinds of challenges our courageous fishermen face every day.”
Starting this weekend, Capitol Hill beer-and-burger bars the Ugly Mug and Valor Brewpub will turn into one combined operation offering customers wary of vacationing during the novel coronavirus pandemic a place to pick Maryland blue crabs.
The stacked sister bars in the Barracks Row development will morph into Capitol Hill Crab Shack (723 8th Street SE) on Friday, July 3. The pop-up comes complete with its own drunk crab logo and a reservation website set to go live on Resy. For now, interested parties can email events@districtrg for reservations. Capitol Hill Crab Shack will run Fridays through Sundays throughout the duration of blue crab season. Hours start at 4 p.m. on Fridays and right after weekend brunch (3 p.m.) on Saturday and Sunday, with an 11 p.m. closing time.
Along with crabs by the dozen (medium, large, and jumbo), there’s a Maryland-style seafood boil for two ($43) with crab, shrimp, clams, mussels, corn, cole slaw, and potatoes. Fragrant flavors for steam pots include house-brewed Kolsch from Valor, along with garlic, Old Bay, and butter. Apps include peel-and-eat shrimp and coconut shrimp.
A hefty Maryland crab cake sandwich weighs in at 4 ounces.Capitol Hill Crab Shack/official photo
The seafood shack idea comes from co-owner Gaynor Jablonski, who says he was “always eating crabs and crabbing” while growing up in Annapolis. When D.C. started reopening in late May, he wanted to feed a crab craving nearby — but realized options are limited; Bethesda Crab House and Ballston’s Quarterdeck were packed and booked.
“Part of my logic is people want a place to pick and eat crabs in [D.C.] — they don’t want to travel outside of the city,” he says, naming faraway favorites like Cantler’s and The Point. “I started to realize QuarterDeck is just like the Ugly Mug, with crabs.”
Crabs also help offset lost business from sports fans who are waiting on leagues to start playing again. The NBA is set to restart its season on July 30 in Orlando. The NHL expects to return to competition in late July or August. Major League Soccer resumes play July 8, and the National Women’s Soccer League is already competing.
“All [sports] are up in the air — it’s making my places a destination that can continue on until the fall,” he says. “Because of social distancing limitations we are going to run this as a pop-up presented by both restaurants at the same time.”
A snow crab platter (three clusters of snow crabs and choice of two sides) runs $38.Capitol Hill Crab Shack/official photo
Greatest hits (pizza, burgers, tater tots) will stay put during messy seafood feasts. Familiar crab-picking trimmings include brown paper, hammers, buckets, paper towels, and plastic bibs.
Caesar salad is one of America’s most popular comfort foods.
Adding grilled shrimp and walnuts turns it into a complete dinner. The crisp lettuce and smooth, tangy dressing provide an enjoyable, mouthwatering combination.
The walnuts are grilled for a couple of minutes. This intensifies their flavor. You can also feel free to substitute pecans or almonds.
If you don't have a stovetop grill, the shrimp and nuts can be sautéed in a skillet instead.
GRILLED SHRIMP CAESAR SALAD
Servings: 2
Vegetable oil spray
1/4 cup walnut halves
3/4 pound shelled large shrimp
6 cups washed, ready-to-eat romaine lettuce
2 tablespoons Caesar dressing
1/4 cup grated Parmesan cheese
Freshly ground black pepper
2 whole-wheat pita breads
Heat a stovetop grill, and spray with vegetable oil spray.
Add the walnuts, and grill for 1 minute, then turn and grill for 1 more minute. Watch to make sure they do not burn. Remove and set aside.
Add the shrimp, and grill for 2 minutes, then turn and grill for 2 more minutes. They should be pink. Grill a little longer if needed.
Break the lettuce into bite-size pieces, and place in a large bowl. Add the walnuts, shrimp and dressing to the bowl. Toss well.
Divide between 2 dinner plates, and sprinkle the Parmesan on top. Add pepper to taste. Warm the pita breads in a toaster oven, and serve with salad.
Nutrition information per serving: 575 calories (41% from fat); 26 g fat (4.2 g saturated, 4.9 g monounsaturated); 302 mg cholesterol; 49.3 g protein; 43.8 g carbohydrates; 8.8 g fiber; 800 mg sodium.
As I write this, the pandemic continues, but it appears that summer has finally arrived.
Except for our Friday night dinner “pick-ups” from our favorite downtown Harrisburg restaurants, I have cooked most evenings for my husband and me. And now that warmer weather is here, I have come face to face again with my gas grill.
Now, this was the summer I was going to consider buying a new gas grill, since I blame the one we have for over-cooking everything. But not wanting to spend any significant time browsing in my favorite hardware store, our current grill has gotten a reprieve. And I found that it did a pretty good job of cooking a favorite shrimp recipe that I have been making in the oven all winter long.
It is called “Spicy Calabrian Shrimp,” which is offered as an appetizer in “Giada’s Italy,” the most recent cookbook from Giada De Laurentiis. This collection of recipes is a chronicle of the past two years she spent in Positano and Florence, Italy, filming her Food Network television show. I have adopted the recipe for an easy dinner and pair it with rice and a green vegetable or salad. I usually make extra to share with son No. 1, as it has become a favorite meal for him, too.
Grilling is a good method of preparing seafood. It avoids the “were you cooking fish in here?” comment I often get from family when they walk in my kitchen after I make seafood. In this recipe, the smokiness imparted by the grill enhances the spicy heat of the Calabrian chili paste. I used a “grill pan” over the grates, which keeps the shrimp or other small items from falling through into the fire. But you can also use aluminum foil, especially the kind made just for grilling. Try to find Calabrian chili paste if you can, but garlic chili sauce found in the Asian section of the supermarket would work, too. I just love this dish!
Spicy Calabrian Shrimp
Ingredients
½ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons olive oil
2 teaspoons Calabrian chili paste
1 teaspoon grated lemon zest
¼ teaspoon dried oregano
¼ teaspoon kosher salt (optional)
1 pound large shrimp, peeled and de-veined, tails intact
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh basil
Recipe
Pre-heat the oven to 425 degrees or pre-heat your outside grill.
In a medium bowl, whisk together the Parmigiano cheese, olive oil, chili paste, lemon zest, oregano and salt, if using.
Add the shrimp and toss to coat. Allow the shrimp to marinate at room temperature for about 15 to 20 minutes.
Spread the shrimp on a baking sheet if using the oven or a grill pan or foil if using your outside grill.
Bake in the oven for 8-10 minutes, but cooking time on the grill should be very brief (only about 2 minutes per side). I sprayed PAM on my grill pan because I’m an expert at having foods stick.
Sprinkle the lemon juice and the chopped fresh basil over the cooked shrimp and serve. (Don’t skip these last 2 ingredients. They really add a great “kick” to the finished dish.)
As noted above, I make this shrimp dish for dinner, but it does work well as an appetizer, too. Served with a spicy cocktail sauce, it beats the cold, often soggy, version.
I hope you’ve also had some interesting cooking adventures as we’ve traveled through this unusual time. My grill has lived to cook another day. Can good times be far behind?
A Subway employee is going viral after sharing how the sandwich chain prepares one of its well-known menu items.
The behind-the-scenes footage, which was unsurprising to some social media users but left others “grossed out,” shows exactly how the restaurant prepares its tuna salad.
In the clip, which was posted to TikTok by a user named highimmar, an unnamed staff member begins by slicing open a fully frozen packet of tuna. The hard block of meat is then dropped into a bowl, broken up and mixed with a large scoop of mayonnaise.
The video, which has been viewed nearly 1 million times in just one day online, drew several comments from users who said they’d changed their opinion of the sandwich chain — which is famous for using the motto, “Eat Fresh.”
“Lol guess who’s no longer eating tuna at Subway,” one user wrote.
“The fact that y’all needed this to stop you from eating [at Subway] is sad,” another added.
Meanwhile, several users were quick to point out that essentially all types of canned tuna are extremely processed, making it hardly any different than Subway’s frozen packets.
“What’s the difference from this and a can of tuna….. nothing,” one user claimed.
“Everyone grossed out by this has never bought tuna that isn’t sushi,” another added.
Other commenters, many of whom claimed to be former Subway workers, were reminded of their time with the fast-food chain. For some, it seemed as though making tuna was not their favorite part of the job.
“When I worked at subway the owner made us do it with our hands he wouldn’t let us use a spatula,” one user confessed.
If you enjoy the fellowship of hanging out around a backyard grill and talking with neighbors and friends, you won’t want to miss Shrimp Feast 2011.
The annual event, now in its 20th year, will be held Saturday, Sept. 10 at the American Legion in Edenton. Gates will open at 5 p.m. with food to be served from 5-6:30 p.m.
Musical entertainment will be provided by TAZ II from 6-9:30 p.m.
A variety of delicious food will be available including different styles of cooked shrimp, fried fish, baked beans, coleslaw, boiled potatoes, hush puppies and fresh pork BBQ.
Sons of the American Legion Post 40 will host the Shrimp Feast. Proceeds will support the American Legion Post 40’s two baseball teams.
“When I played Legion ball Edenton didn’t have a team and three of us had to drive to Ahoskie to play,” Leary said. “We need the community to support our baseball program so we can continue to sponsor two teams.”
Leary said the players on the two local teams — one made of high school juniors, and one of seniors — represent some of the best young people around.
“We are very proud to have such fine young men representing our post and our community throughout eastern North Carolina as they participate in Legion baseball,” Leary added. “We invite everybody to come out and enjoy the night while supporting American Legion baseball.”
Post 40 Adjutant E.C. Toppin recalled that the local American Legion baseball program started in the late 1970s. Toppin said that over the years while the community has continued to support the program, the cost of maintaining it has risen over time.
“The cost to continue the program has really escalated in the past few years which has caused some belt-tightening,” Toppin said. “Because of the Sons of the American Legion Squadron 40’s efforts, the opportunity for talented baseball players of northeastern North Carolina to play baseball at a higher level continues to be realized.”
Regarding the Shrimp Feast fundraiser, SAL member Ronnie Sawyer said, the community’s support was crucial.
“This (Shrimp Feast) is our major fundraiser for the baseball program,” Sawyer said. “It is one of the best events that I have had the pleasure to attend.
“Not only do you get to eat all the shrimp and fish you want but the fellowship shared by everyone is outstanding. It’s like a backyard cookout with all your friends and neighbors!”
Shrimp Feast tickets are on sale now for $25; tickets will sell for $30 if bought at the event. For ticket locations and other information, contact the American Legion at 482-4057.
A Chowan County man has been charged with stealing more than 75 crab pots from a Camden County commercial fisherman.
Travis Wade Hollowell, 30, of Tyner, was arrested last weekend and charged with felony larceny and felony possession of stolen property, a press release from the N.C. Division of Marine Fisheries states. Hollowell also faces charges of misdemeanor possession of stolen property and two counts of misdemeanor larceny and injuring, destroying or stealing crab pot buoys.
N.C. Marine Patrol began investigating in April after being contacted by fisherman Ut Huynh of Shiloh, who reported he was missing 50 crab pots he had set in the Pasquotank River.
A Marine Patrol officer searched for the missing crab pots for weeks but was unable to locate them, Marine Fisheries officials said.
Then in August, an employee of Huynh’s reported the fisherman was missing another 85 crab pots, again stolen from the Pasquotank River.
When Marine Patrol officers searched this time, they found crab pots matching the description of those belonging to Huynh marked as belonging to a “T. Hollowell.” According to Marine Fisheries, the pots had been repainted and sections of the buoys had been cut off.
After obtaining a search warrant, Marine Patrol officers went to Hollowell’s home, where they found the missing buoy sections engraved with Huynh’s boat registration numbers, Marine Fisheries officials said.
At Hollowell’s residence, Marine Patrol officers recovered a total of 78 crab pots valued at $2,140 they identified as stolen.
In addition to the larceny charges, Hollowell was also charged with dealing in crabs without a dealer’s license, Marine Fisheries said. Further charges against him are pending.
Hollowell was arrested by the Pasquotank Sheriff’s Office on Sunday. He was released from jail on an $8,000 secured bond. He was due in court today.
When it comes to fishing offshore there are many fish that come to mind with blue marlin, mahi, wahoo and tuna just to name a few.
When you plan an offshore trip you have to keep in mind that sometimes it is better mahi fishing while other times it is billfish that tops the leader board. Right now as we speak there is some of the best tuna fishing on the east coast right off the coast of the Outer Banks with limits coming into the docks almost every day and it shows no sign of slowing.
Tuna fishing requires some heavy gear and if come to the show under gunned then you stand a good chance of losing the battle. If you are trolling and you have a 120-pound big eye or even an 80-pound yellowfin hit the 30-wide reel you could be in for a bad day. Make sure you have the proper equipment and tackle to handle the size of the fish.
The tuna are stretched out between the Virginia state line and down to Hatteras and are often seen breaking the surface chasing bait balls so you can cast big poppers to them if you want a challenge or you can simply troll for them.
Birds dragged behind the boat make a great start to tuna fishing with squid chains in front of them. Large chuggers that make a lot of commotion will bring a strike or two also. You want to make as much noise as you can to bring the fish up so keep an eye on your electronics as well as your baits. These are just a few of the ways you can be successful tuna fishing offshore here in our area and if you have never had a fish on the other end of the line that can drag you to the back of the boat then you are in for a treat the first time you get a big one on.
What’s biting, where...
The fishing report for the offshore fleet has tuna in the main headlines but there are also plenty of billfish showing up as well.
Jon and Jake Worthington got out on fathers day and caught a limit of yellowfin as well as two blue marlins and a wahoo.
Some of the fish came on top water plugs casting to the fish while they broke the surface. The docks are also showing off some decent mahi with some nice gaffers mixed into the bunch.
Of you ever wanted to stock up the freezer now is the time.
Near shore and on the beach there are a few mullet around as well as some pompano on the southern beaches.
The bait of choice seems to be fresh shrimp for the most part and don’t go too far out with your cast. The fish are pretty much right in the surf. The water is super clear and warm right now so fishing can be a little tough.
Try to focus on the high tides and find a spot with a good drop off right at the beach.
The sound is still on one of the best speckled trout bites we have seen in years but all this rain has moved them nearer to the inlet.
Look for them shallow in less than three feet of water and if the water is clear try to use a natural color bait like blues and whites.
If it has a little color then throw something with some chartreuse.
Gulp baits and other soft plastics in single or tandem rigs are the go to baits but if you take a popping cork with about a foot or so of leader under it that will score some bites also.
We also have a good amount of puppy drum cruising the banks also so don’t be surprised to find one of them on your line while you are out there.
Locally it has been a mixed bag with largemouth turning onto their summer time patterns while white perch seem to be never ending.
The largemouth are hitting top water baits in the morning and before the rains move in.
If the sun does manage to come out they will hit a soft plastic bait pitched to the wood. The white perch are in their usual haunts on the drop offs and creek ledges with Beetle Spins and Uncle Jessie lures tipped with shrimp paying off in large numbers.
Don Price and his daughter Elaina was out fishing the Little River burning up the white perch and decided to throw a couple of noodles out while they were there.
They scored some nice size cats at the same time so good job Elaina and Don.
If anyone else gets out this week make sure you send me a report and some pics to fishingwithmike921@yahoo.com or hit me up on Facebook at Fishing with Mike.
The Link Lonk
The Link Lonk
o encourage greater transparency in Pacific tuna fisheries, high-quality data and public information flows are crucial as they provide a systematic ‘feedback loop’, which can signal the need for adaptation, or indeed transformation. But data alone is not enough. Whether it is used to enhance accountability depends on the data’s accessibility, and how it is presented and interpreted. Currently, governments have few incentives to make data accessible and understandable to the public. 
The Link Lonk
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As I write this, the pandemic continues, but it appears that summer has finally arrived.
