Eagle Dining and NC 10% partner to showcase ‘Ugly & Wild’ seafood

Over the last decade nearly 40 percent of North Carolina fish houses have closed due to increasing demand for imported seafood, which is familiar and cheap, but from obscure sources using unknown practices.

In support of awareness building program called Ugly & Wild, Eagle Dining at North Carolina Central University (NCCU) partnered with NC 10% to kick off a seafood showcase during which Executive Chef Derrick McCorkle cooked a crab stuffed flounder caught off the coast of North Carolina.

NC 10% Campaign is a collaborative statewide initiative led by the Center for Environmental Farming Systems (CEFS) and North Carolina Cooperative Extension promoting locally-grown/caught food, farmers and fishers, as well as the businesses and people who prepare, distribute, and sell food grown in North Carolina.

Chef McCorkle demonstrated how to cut and debone the fish. Students and staff then had a chance to taste the dish.

The event also featured an educational video and panel discussion on underutilized local fish including representatives from the NC 10% Campaign, Carolina Sea Grant, NCCU Student Nutrition Organization, and Chef McCorkle.

For more information, contact Kelsey Matthews, unit marketing specialist, Sodexo Campus Services, North Carolina Central University at (919) 530-7039 or Kelsey.Matthews@sodexo.com.