While you may wonder what a town in the mountains of western North Carolina loves about flounder, just ask George Baxevanis, owner of Fisherman's Quarters II, an Asheville seafood restaurant and see what he has to say.

"It's mild, flaky, versatile and delicious," says Baxevanis. "Flounder is one of favorite fish and it is making a huge comeback on the seafood scene. More and more consumers are going for the flounder for a number of reasons; it's delicious, affordable and is a fish low on the methyl-mercury scale.

Flounder: What is it?

Besides a mainstay in Asheville seafood restaurants, flounder is one section of a large group of basically unrelated fishes known as "flatfish." Others in the group include: flukes, soles and halibuts. Flounders are ocean dwelling and are found in coastal waters, lagoons and estuaries of the Atlantic and Pacific oceans. There are five main classifications. In the U.S., we have summer, southern and winter flounders. In the Pacific, particularly Asia, you'll find Olive flounders; in European waters the European flounder. The Olive flounder of Asia is also called Bastard Halibut because of its similarity to the fish.

What Does it Look Like?

Flounders are one species of a very large and loose group called flatfishes. This means that they are flattened laterally and swim sideways on the bottom where they can hide in the mud. Because of this adaptation, the eyes of flounders, and other flatfish, migrate to one side of the body making for a very unusual looking animal. From species to species flounder can be right or left eyed. Flounder are usually brown or dark grayish in color with some form of spotting on the "top" side and milky white on the "bottom." Flounder also have some color changing ability which is a great help with camouflage.

Why Do Asheville Seafood Restaurants Love It So?

"Because it's delicious!" says Baxevanis. "It's mild, flaky and excellent for a wide variety of preparations." And, because of its texture and flavor, flounder is versatile. It can be baked, fried, broiled or sauteed and goes well with any accompaniments. And now, with seafood lovers getting wise to methyl-mercury, flounder is a great choice for those wishing to eat seafood more than once a week. According to the EPA's guidelines for how much mercury to expect in any one species, flounder is ranked very low. Using the site, GotMercury.org, a person of about 160 pounds size can eat up to 48 ounces of flounder a week. That's eight portions, a far cry more than the recommended one to two portions for fish such as tuna, snapper and grouper.

How Do You Catch a Flounder?

Flounder can be a tricky species to catch, especially for the uninitiated. Flounders are a species with a picky appetite. They love shellfish, worms, smaller fish, crabs and shrimp-alive. It's rare to catch a flounder on artificial bait. There are three main ways to catch flounder: using a drag net along the bottom; line caught on a flounder rig; or gigging. As a kid at my grandma's house, we would use seine nets to catch whatever we could, often pulling in shrimp, crabs and flounder. On a line it is important to use what is known as a flounder rig. This leaves the bait freely floating in the current and gives the fish no hint that it is about to be reeled in until you set the hook. The flounder swims up, eyes the bait, takes a big bite and swims away. When you feel the line playing out, set the hook and prepare for a little bit of a fight. No matter how you catch your flounder - at the beach, the supermarket or the seafood restaurant - it's sure to be a treat for you and your family.

For more information about seafood and recipes visit:
http://fishermansquarters.info

Seafood in Asheville, NC is serious business. As a group of health-conscious locals, seafood is an integral part of many of their healthy and active diets. Fish and shellfish contain high-quality protein and other nutrients essential to a good quality life. Now, keep in mind that with everything good comes a little bad. For instance, mercury in fish has been a global concern for more than 50 years and George Baxevanis, owner of Fisherman's Quarters II in Asheville, NC takes the concerns seriously. "The health of my family and friends; the people I see every day in the restaurant; it's all important to me," he says.

What are the Concerns for Asheville Seafood Restaurant Owners?

Asheville seafood restaurant owners are concerned that their customers aren't getting good information on mercury levels in fish. The EPA and the FDA have guidelines on how we should be eating fish, but it can all be a little confusing. The three guidelines are as follows: 1) Do not eat shark, mackerel, sword or tilefish due to high levels of mercury; 2) Eat up to 12 ounces a week of fish low in mercury; and 3) Check local advisories for levels in fish caught by family and friends. These leave you kind of wondering, huh?

What Does It Really Mean?

The first is the most important. What does the EPA consider to be low levels? The five most common fish with generally-accepted low levels of methyl-mercury are: shrimp, salmon, pollock, catfish and light-canned tuna. Those most at risk are young children and pregnant women. Mercury can seriously affect the development of young nervous systems.

What Are the Risks?

The risks depend on what type of fish and how much is consumed. George has told me that, "Seafood is still as popular as ever, but consumers are pickier about what they eat." The fish highest in mercury are larger, older fish that are higher on the food chain. When mercury hits the water it is absorbed by algae and plankton. It is also absorbed by all the other fish. This gives all, or most fish, a trace amount, but when a larger fish eats a smaller fish, bio-magnification takes place. Not only does the large fish have its own trace amount, but you have to add all the traces from all the fish it has eaten.

Where Did It Come From?

In the early part of the 20th century, the good folk in Minamata, Japan, located on the island of Kyushu, convinced an industrialist to build his plant in their town. They hoped to benefit from modernization and industry. What they didn't want was to be poisoned. At the time, mercury was an important part of the catalyzing process and many tons were released into the seas surrounding the island. In the early 50s, the inhabitants started to notice strange behavior in the local animals. Cats would act crazy and scream. Birds would fall out of the sky. After several years, these symptoms were noticed in humans and an investigation began. In 1957, fishing was banned but by the time Chisso Corporation was stopped, more than 5,000 people died and as many as 50,000 were poisoned.

Today, there are two primary sources for mercury in fish - coal-burning power plants and chlorine chemical plants. Older chlorine plants use mercury to strip chlorine from salts, leaving a toxic bi-product. Modern chlorine plants use a membrane to separate the chlorine and don't pose the same risk. However, coal plants still burn coal. Mercury is a natural contaminate of coal and is released when coal is burned. The chlorine falls into lakes, rivers and estuaries where it combines with water to form methyl-mercury - the worst kind.

For more information about seafood and recipes visit:
http://fishermansquarters.info

When it comes time to buy the loved one in your life a present that they'll truly cherish, personalised hampers often go down a treat. It's important to try to tailor your hamper to the tastes of the recipient - after all, while a generic hamper is all well and good, it doesn't exactly scream originality. There are, however, companies out there that provide a wonderful array of specialist hampers to cater for anyone's tastes. Here are just a few examples:

Sticking to tradition

Traditional hampers are often well received but there are so many specialised options out there to allow you to put your own personal touch on things. How about a vegetarian hamper for those who don't eat meat or a luxury student hamper to send a son or daughter off to university with a smile on their face?

Bring a bottle

For someone who loves a tipple now and then a wine hamper makes a perfect gift. Whether they're themed to contain white wine, red wine or sparkling wine, these hampers tend to go down a storm. And it's not just drink that fills up wine hampers - some treats to nibble on are also included, making for a lovely overall package.

Classic cheese

Another favourite is a hamper containing your recipient's favourite wine and cheeses - or perhaps even cheese and a bottle of port for something that little bit extra special. Again, the cheese and drink are complimented by chocolates or biscuits to round off a classic hamper.

A bit of bubbly

While hampers containing champagne and chocolates are a popular romantic gift, why not go the extra mile and splash out on a champagne breakfast hamper with breakfast muffins, ground coffee and fruit preserves? Perfect for a very special breakfast in bed.

Something sweet

If the person you're buying for has a sweet tooth then you'll want to look at chocolate-themed hampers. From mint chocolates and chocolate covered nuts to pralines and truffles, there's something there for every chocoholic. Or, if you'd like to opt for something a little different, consider a muffin and cookie basket for a present to remember.

When tasting coffee one looks for descriptors to illustrate how the coffee tastes as it relates to Body/Mouthfeel, Acidity, Sweetness, Bitterness and Umami (savory). And ironically with tasting, the use of the sense of smell come into play, and using it at the same time to determine these descriptors. This is definitely true with acidity. But what makes coffee acidic?

Acidity in coffee is a basic sensation you feel in your mouth, the energy or life of the coffee not necessarily the pH levels you learn in science. Having acidity in coffee is highly desired and it helps identify quality coffees. Without acidity the coffee would taste flat and lifeless. However, to measure the type or flavor of acidity you must use your nose. Only it can tell you if the acidity is of lemon or orange flavor for instance.

Coffees grown at higher altitudes and coffees grown in volcanic soils that are full of minerals tend to have a higher acidity level than coffee beans grown at lower altitudes. But there are other factors such as processing and roasting that can change the acidity level in the bean itself.

The way coffee is processed also creates acidity. Wet processed coffee beans will have a higher acidity level than dry processed beans. The wet, or water, process is where the skin and mucilage (pulp) is removed using water and then put through the drying process. In the dry method the whole cherry (fruit of the coffee plant which contains the bean) is dried and could take up to 4 weeks for drying before the fruit is sent to the huller. The dry method is the oldest method of processing.

The roasting process beans will change the level of acidity in the bean. The lighter roasted beans will have more acidity than beans that are Full or Dark Roasted. Some terminology of light roasted beans are Cinnamon Roast or New England and Full and Dark Roasted examples are Espresso and French.

Preference and taste is based on the individual and whether you like a light, medium or dark roast coffee it will all contain a level of acidity as fresh, good coffee should.

CHEESECAKE HINTS AND TIPS (Part 2)

Cheesecake Ingredients and Substitutions

Contrary to what some believe, cheesecake does not have to be a difficult and daunting task. Nor should it be intimidating. Seeing the end result of a perfectly made dessert is worth the effort of following some simple guidelines.

* Read your recipe all the way through before you start. That way you will know that you have all the required ingredients at hand and you can prepare it well in advance taking into account cooking and/or chilling times.

* Gather and measure out all your ingredients before you start. Put the ingredients in order of when they will be used. That way, the actually making process will be smooth and easy without having to hunt around in the fridge or cupboard for that elusive ingredient that you discover you do not have!!

* Whenever possible, use fresh ingredients. They will give your cheesecake a lighter and fresher taste. However, if you cannot get fresh ingredients, use whatever is available. For example, the taste of fresh lemon juice is much nicer that pre packaged juice as the pre packaged one has water added.

* If you wish, you can use less expensive, generic brands such as chocolate, however, there is a difference in taste. Keep this in mind as it will affect the end result of your cheesecake. For example, making a cheesecake for a horde of teenagers probably means that you could get away with using generic brands, however, if you wish to impress guests at a dinner party, definitely go with genuine, good quality ingredients.

* It is absolutely fine to substitute some ingredients when making cheesecake. For example, if you are making a recipe with strawberries but would prefer blueberries then by all means use them. Similarly with nuts, substitute with whatever your heart desires.

* Similarly with liquid ingredients, if you wish to substitute for a different flavour go right ahead, however, ensure you are using the same amount as stated in the recipe i.e. one tablespoon of vanilla instead of one tablespoon of almond essence.

* When using cream cheese, open the foil packaging and allow it to soften prior to use. It is also a good idea to cut the cream cheese into small blocks. This makes it easier to beat.

* When beating cream cheese, make sure it is completely smooth before adding any other ingredients.

* Allow all ingredients to come to room temperature before starting to make your cheesecake including eggs. This will result in a smoother and creamier cheesecake at the end.

* When decorating your finished cheesecake, your imagination is the only limitation. You can decorate with anything. Some ideas include fresh fruit, chocolate curls, mint, whipped cream, any sweet sauce such as caramel or chocolate, candies/lollies, etc.

To see part 1 of this article, more helpful hints and tips and free cheesecake recipes go to My Cheesecake Recipes.com

Toll roasting is an excellent way to utilize the expertise of expert and knowledgeable coffee roasters to produce a perfectly roasted coffee that can be packaged and labeled with your branding. The skilled coffee artisans at Coffee Reserve Brands apply their high standards to every roast and can produce light or dark roasts, espresso, blends to meet client specifications. You provide the green coffee and your toll roaster will put their experts to work, doing what they are most passionate about. Of course, the best toll roasters will have the ability to work personally with clients to offer guidance on purchasing the best green coffee beans for the desired origin and roasted quality. An experienced green coffee buyer like Coffee Reserve's John Gozbekian, who is also experienced in all aspects of the coffee business and a certified "Q" Grader by The Coffee Quality Institute, can ensure that toll roasting clients are receiving the same levels of quality that Coffee Reserve applies to its own proprietary roasts.

Toll roasting shouldn't be done by just anyone. You are putting trust in someone to bring out the maximum flavor potential in each and every bean, and that's not an easy task. Coffee roasting is a skill perfected over time - through experience, scientific knowledge, good judgment and plenty of cupping sessions. A Roastmaster needs to know the precise formula for roasting beans to a light, medium or dark roast, as well as which type of roasting is appropriate for each type of bean. Some beans are best left lightly roasted, while others benefit from developing more robust flavors through roasting darker.

Although a roaster might know that an Ethiopian bean has its best flavor at a lighter roast, he also needs to know that each year's crop is affected by weather, harvesting and processing methods, storage and any number of other factors. It takes true talent to meet the challenge of maintaining consistent quality and flavor profiles of the coffees that your customers have come to expect.

The things we love about coffee - flavor, body and aroma - are really determined in the roasting process, as complex naturally occurring compounds are released, altered and optimized during the heating process. These compounds can be ruined by roasting the beans too long, and if the beans aren't heated sufficiently. Toll roasting requires precision to roast the particular origin to the optimum temperature with perfect timing. Once that perfect roast is achieved, care must be taken to prevent compromising the flavor by storing or packaging it improperly.

The toll roasting process puts your reputation in the hands of the roaster you choose, so the importance of selecting a roaster with not only knowledge and skill, but a commitment to quality and integrity is vital. By choosing the best coffee roaster available, you'll develop a personal and long-lasting relationship that will continue to provide your customers with consistent quality coffee roasts.

North Carolina is known for its bountiful seafood harvested from its coastal waters. And, Calabash is a small town within Brunswick County in Eastern North Carolina that inspired the name - and now style - of Calabash seafood. In fact, this small town goes so far as to tout itself as being the "Seafood Capital of the World."

Calabash got its name from a vegetable that is grown in the area - a gourd. Residents used to dry these gourds out to use them as drinking vessels. And, it was not until the 1930s that this small town of approximately 700 residents started to become known for its fabulous fried seafood. Today, it boasts dozens of Calabash seafood restaurants.

Calabash-style seafood is lightly breaded and fried and typically served buffet style. The seafood is always accompanied with the ever popular side dish - hushpuppies. Corn meal is used instead of flour to give the seafood a light coating. The seafood is then fried in hot oil and becomes golden brown.

Fish Camps and the Calabash-style Seafood

In the 1930s, fish camps served this Calabash-style seafood in an outdoor setting. Restaurants throughout the state of North Carolina soon began to follow suit and to cash in on this popular style of frying seafood.

George Baxevanis, owner of Fisherman's Quarters II, a busy family seafood restaurant, located in Asheville, NC, is certainly qualified to speak about Calabash-style seafood!

And, while Baxevanis' restaurant may be located in the mountains of western North Carolina, it still serves up hundreds of pounds of shrimp, flounder and other types of fresh seafood to produce its award-winning Calabash-style seafood.
In fact, Fisherman's Quarters II is Asheville's only true southern fried fish house.

Fisherman's Quarters II Fries up Its Famous Calabash-Style Seafood

Baxevanis explains that when frying seafood, the oil must be clean and hot. Next, he explains, "You have to start out with the freshest and best fish or seafood that you can buy!" George shares his award-winning recipe for fried, Calabash-style seafood.

This breading will work on almost any type of seafood that you can find at your local market.

Calabash Breading
• 2 tablespoons all purpose flour
• ½ cup bread crumbs
• 1/3 cup cornmeal
• 1 egg

Method

1. Combine the flour and cornmeal and place on a plate. Place the breadcrumbs on another plate.
2. Scramble the egg with a little water (about 2 teaspoons); this makes the egg lighter.
3. Rinse your fish off and pat dry.
4. Dip your dried filets in egg, then cornmeal mix, then egg mix and lastly bread crumbs.
5. Fry each filet for about 3 minutes on each side.
6. Serve with cocktail or tartar sauce. Always offer hot sauce as well.

Here in North Carolina, Texas Pete is a popular hot sauce and made right in the Tar Heel State. Baxevanis suggests serving this Calabash-style seafood with hushpuppies, French fries, coleslaw or whatever you and your family may enjoy.
For more seafood articles and recipes check out the Fisherman's Quarters II website at:
http://fishermansquarters.info

We've gotten into the habit of eating a more healthy breakfast when we cook a full meal breakfast on the weekends. We do include sometimes some lean meats, but primarily we're pancake people.

They are yummy when they are fresh off the pan and they can be enjoyed in so many ways. Pancakes are delicious for sure, but the problem for many of us is not the pancake itself but all the stuff we pile or pour all over them.

Healthy whole wheat pancakes that are drowned in a sugary substance such as corn syrup aren't really the best kind of breakfast, but without syrup, you have sometimes just a plain piece of bread. Tasty bread, granted, but not all that you really want for breakfast.

Why not add some flavor but not all the extra sugar and still get that syrupy taste that you love. Try putting a little syrup in the batter rather than all over the top. In addition, try using real butter. Frankly real butter has gotten a bad rap for a long time but recent health studies have proved it to be more flavorful and in most cases, you're going to use less because of that. In addition, given the trans fat that promotes a less healthy heart, we just tend to advocate more natural substances over artificial ones.

Adding flavor to our healthy whole wheat pancakes doesn't have to be a high calorie operation. There are lots of great ways to bring out flavor that will decrease our desire to pour sugary whatever all over the top of our steaming little pancake. The best place to start is with a yummy recipe that you can add to. By making the pancake taste better to begin with you will be able to enjoy them with a lot less calories after they are cooked.

A lonely stack of pancakes for most of us is not enough. The versatility of pancakes is because of the variety of toppings that taste so good. So if you are like me and just don't like eating pancakes plain regardless of how tasty they are try some lower sugar toppings. Freezer jams that are homemade are my favorite. They have much less sugar and they are soft and easy to spread. Another favorite of mine is a little fruit and yogurt. Peaches, pears and applesauce are a bit less in sugar than some of the other fruits you might consider.

Another great idea to change things up is to mix your batter a bit thinner so you can role up your pancakes with a little fruit inside. Adding just a small scoop of whipped cream is also very delicious and not all that unhealthy for you. Making your pancakes look good is often just as important as keeping them healthy and tasty. My kids love the many designs they can make out of whole wheat pancakes, fruit and whipped cream on their plate.

Finding a meal that will get us and our kids to stop for a minute and enjoy healthy food isn't at all easy. Having a meal that is so quick and easy to make helps on a daily basis. Of course a well planed cooked meal on the weekend with all the creative ideas you have come up with will really help to get the family together or just help you to eat a little healthier.