Southern Salt Seafood Company | NC Weekend | UNC-TV

Southern Salt Seafood Company | NC Weekend | UNC-TV


>>Deborah: THE OWNER OF SEVERAL
SUCCESSFUL DINING SPOTS ON THE CRYSTAL COAST HAS REOPENED
CARTERET COUNTY’S OLDEST RESTAURANT, LOCATED ON THE
MOREHEAD CITY WATERFRONT. RENOVATIONS, HIRING AND
ORGANIZATIONS ARE STILL VERY MUCH IN PROGRESS, BUT BOB GARNER
TELLS US IN TONIGHT’S “HOUSE SPECIAL” THAT SOUTHERN SALT IS
GETTING UNDERWAY WITH BIG PLANS AND A BIG PROMISE.>>SAMMY BOYD LOVES TO TELL
CUSTOMERS ABOUT HIS PLANS FOR THE ORIGINAL CAPTAIN BILL’S,
WHICH DATED BACK TO 1938. HE’S UNAPOLOGETIC ABOUT OPENING
SOUTHERN SALT AS A WORK IN PROGRESS, BECAUSE HIS VISION FOR
THE PLACE IS SO CLEAR.>>SHOULD BE COMING ABOUT 15
FOOT FROM THIS CORNER. WE’VE GOT ANOTHER 30 FEET ON
THIS SIDE HERE. I’M GOING DOWN 30 FEET. I’M GOING TO HAVE 40 FEET. I’M GOING TO BE TAKING THE WHITE
VINYL SIDING OFF THE WHOLE BUILDING AND STRIPPING IT ALL
OUT, AND I’M GOING TO PUT THESE CEDAR SHAKES ON THE SIDE
OF THE BUILDING.>>OOH, YEAH.>>I THINK IT’S A GOOD
COASTAL LOOK. I’M GONNA PETITION THE TOWN TO
TIE INTO THE BIG ROCK LANDING. AND OVER IN THAT AREA IS WHERE
YOU’LL BE ABLE TO COME AND BUY YOUR FRESH CATCH AT, OVER IN
THIS AREA RIGHT HERE. BUT THE — WHEN THEY BUILT THE
BIG ROCK LANDING, THAT WAS WHAT THAT WAS SUPPOSED TO BE, WAS A
FRESH MARKET FOR THE COMMERCIAL FISHERMEN TO COME AND SELL
THEIR LOCAL CATCH. BUT NOW IT’S KIND OF
DEVIATED FROM IT.>>HERE’S THE MAIN THING — BOYD PLANS TO SELL ONLY FRESH,
LOCAL NORTH CAROLINA SEAFOOD INSTEAD OF IMPORTED PRODUCT,
WHICH INCREDIBLY ACCOUNTS FOR OVER 90% OF THE SEAFOOD CONSUMED
IN THE U.S. THE LOCAL CATCH WILL COST ABOUT
TWICE AS MUCH, BUT –>>THE MONEY STAYS HERE IN THE
LOCAL COMMUNITY, STAYS HERE IN CARTERET COUNTY AND
EASTERN NORTH CAROLINA. IF YOU SEND A MILLION DOLLARS TO
VIETNAM, THE MILLION DOLLARS IS GONE. THE CHANCE OF YOU GETTING YOUR
HANDS BACK ON ANY OF IT IS SLIM TO NONE. THESE SHRIMP HERE WERE CAUGHT IN
NEWPORT RIVER LAST NIGHT.>>OOH, YEAH.>>THEY’RE REALLY NICE,
GOOD, FRESH SHRIMP. I’M GOING TO SIT HERE AND HEAD
THEM, AND THIS IS WHAT Y’ALL ARE GONNA BE EATING HERE IN
JUST A MINUTE.>>FRESH, LOCAL SHRIMP ARE SO
EXPENSIVE BECAUSE OF THE LABOR COST OF HEADING AND DE-VEINING
AND PEELING THAT A LOT OF RESTAURATEURS REALLY CAN’T
AFFORD TO SERVE THEM ANYMORE. BUT I TELL YOU WHAT — WE REALLY HAVE SOME
FRESH ONES HERE. MMM! MOST OF THE SOFT-SHELL CRABS
HAVE THEIR NATURAL SEASON IN SORT OF THE EARLY SPRING
THROUGH ABOUT MAY. BUT THE THING IS, PEOPLE PUT
THEM IN SPECIAL TANKS WHERE THEY SEGREGATE THEM, AND THEY
CONTINUE TO LOSE THEIR SHELL. SO YOU CAN GET FRESH SOFT-SHELL
CRABS, LOCAL SOFT-SHELL CRABS, ALL SUMMER LONG. AND THERE’S JUST NOTHING MUCH
BETTER THAN THAT. NOW, AGAIN, TO REMIND YOU, IN
CASE YOU DON’T KNOW, THIS IS NOT SOME SPECIAL SPECIES OF CRAB. IT’S A REGULAR BLUE CRAB THAT
LOSES ITS SHELL. AND IF YOU SET THE ONES THAT ARE
GETTING READY TO LOSE THEIR SHELL ASIDE, THEN
THEY’LL STAY SOFT. AND YOU’LL STAY HAPPY. FRESH TUNA CAUGHT RIGHT OFF OF
HATTERAS AND COOKED SORT OF MEDIUM RARE. NEED THAT PINK IN
THERE FOR SURE. MMM! AND AREN’T WE ALL GLAD THAT IT’S
SO POPULAR AND SO ACCEPTABLE TO EAT THAT COOKED THE RIGHT WAY. BOYD IS DOING MUCH OF THE
RENOVATION WORK HIMSELF. HE DOESN’T HAVE HIS WHOLE
KITCHEN AND SERVICE TEAM ASSEMBLED. AND SOME PLANS STILL DEPEND ON
CITY APPROVAL AND PERMITTING. HIS CUSTOMERS, THOUGH, APPEAR T■
BE WILLING TO GO WITH THE FLOW, INCLUDING SUPPORTING LIVE MUSIC
ON THE DOCK FRIDAY THROUGH SUNDAY EVENINGS BEGINNING
AT 10:00 P.M. ♪ IT’S ALL AN ADVENTURE LOCALS AND
TOURISTS ALIKE SEEM HAPPY TO SHARE WITH THIS LOCAL BOY WHO’S
CLEARLY SUCH A HARD WORKER. FOR “NORTH CAROLINA WEEKEND,”
I’M BOB GARNER. FOR THE TIME BEING, IT’S
PROBABLY BEST TO CALL AHEAD FOR EXACT HOURS AND
OTHER INFORMATION. THE RESTAURANT IS OPEN FOR
DINNER SERVICE NIGHTLY AND MAYBE SOME OTHER TIMES. AS BOB SAYS, IT’S STILL AN
ADVENTURE IN THE MAKING.

3 thoughts on “Southern Salt Seafood Company | NC Weekend | UNC-TV”

  1. Sammy has been a dear friend ever since I was at the Crystal Coast Jamboree Theater downtown MHC from 2003 til 2010. Now that I am back on the road touring, I drop in to see him and dine with him on every chance I get. He does everything RIGHT and FIRST CLASS. I can't wait to get back and try out this new establishment! I know it will be GREAT and delicious!! Congrats Sammy! Here's wishing you all the best! Gaylon Pope

  2. I've only lived in NC a few years, but it didn't take me long to give Bob Garner the nickname of "Mr. MMMM!" He never tasted a food that he didn't like.

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