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  • Home
  • Facility Rentals
  • About
    • The Watercraft Center
    • NC Maritime Museums
      • Beaufort
      • Hatteras
      • Southport
    • Friends of the Museum
    • Beaufort, NC
    • Local Lodging
    • Custom boat raffle
  • Courses Offered
  • Model Society
    • About
    • Model Shop
    • Join the Carolina Maritime Model Society
  • Volunteer
  • Wooden Boat Show
  • Directions
  • Contact Us

15 Feb 20181110_150513_resized_1

Posted at 16:59h in by NCMM Staff
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North Carolina Maritime Museum in Beaufort

5 hours ago

North Carolina Maritime Museum in Beaufort
“Elizabeth II,” a replica of a16th-century English merchant ship from the 1585 Roanoke Voyage, was launched on November 22, 1983. Construction of “Elizabeth II” began during July 1982 at the Creef-Davis Boat Shop in Manteo and continued on in-water until 1984. Today, visitors can explore the ship at its home in Roanoke Island Festival Park in downtown Manteo. Image: “Elizabeth II” first being put into the water, 1983. (Image courtesy NC Department of Natural & Cultural Resources). ... See MoreSee Less
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North Carolina Maritime Museum in Beaufort

1 day ago

North Carolina Maritime Museum in Beaufort
Make a splash this Thanksgiving with the unconventional Thanksgiving dinner side dish of squid chowder! Did you know there are more than 300 species of squid in the world? In the U.S., wild-caught longfin squid are considered a smart seafood choice because they are sustainably managed and responsibly harvested under U.S. regulations. The longfin squid are pink or orange and mottled with brown or purple. They are able to use special pigment cells in their skin (called chromatophores) to change their color and patterns to escape predators or disguise themselves from prey. Longfin squid grow fast, up to 1.6 feet mantle length, but usually less than 1 foot. They have a short life span, reproducing right before they die at around six to eight months old. Squid Chowder Recipe from North Carolina Sea Grant Mariner's Menu contributed by Joyce Taylor Ingredients 2 pounds whole squid 1 cup chopped onion ¼ cup cooking oil 1 6-ounce can tomato paste ¼ cup chopped parsley 1 ½ teaspoons salt 3 cups cubed potatoes 1 quart water Directions Clean the squid and cut the mantle into ¼-inch strips. Cut the tentacles into 1-inch pieces. Cook the onion in a medium pot in hot oil until tender. Add the squid and cook for 5 minutes. Add the water, tomato paste, parsley, salt, and pepper to taste. Let simmer for 10 minutes. Add the potatoes and cover to simmer for 20 to 30 minutes, or until the potatoes are tender. Stir occasionally. Serve with French bread. Image: Longfin inshore squid, Gulf of Mexico. (Image courtesy NOAA). ... See MoreSee Less
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North Carolina Maritime Museum in Beaufort

4 days ago

North Carolina Maritime Museum in Beaufort
In the early morning hours of November 18, 1939, the menhaden vessel “Southland” of Carteret Fish and Oil Co. collided with the tug “Especo” and barge “Espee” of New York on the Intracoastal Waterway six miles from Beaufort. Ten crewmembers of the fishing vessel perished in the wreck. The men who were asleep below deck and lost when “Southland” sank include E.J. and Charlie Fulcher of Stacy; Junius Tootle of Morehead City; James Yarborough of New Bern; Henry Clarridy of Bolivia; Robert Lee, N. R. Hewitt, and Joseph Eagles of Southport; and Jim Jackson and John Wilson of Mayport, Florida. “Southland” was heading from Ocracoke to Morehead City with a full load of fish when the collision occurred. The tug was pushing the barge “Espee” to Hopewell, Virginia. Image from The Beaufort News, January 9, 1941. (Image courtesy NC State Archives). ... See MoreSee Less
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North Carolina Maritime Museum in Beaufort

6 days ago

North Carolina Maritime Museum in Beaufort
The North Carolina beaches have been a long-time draw as evidenced by the many bathers in the water and on the shore in this postcard, “Bathing at Lumina, Wrightsville Beach, Wilmington, N.C.” Postmarked: August 20, 1929, from Wilmington, N.C. Transcription: “Mrs. V.J. Teague 713 Morehead Ave. Greensboro, N.C. Dear Mama, We are just fine. Arrived out here at 4 oclock, think that was good time. Saw Hugh last night, he had to go some place to-day & don’t know for sure when he will get back. Everything is so nice here, do wish you were with us, but the trip down would have been too hard on you I expect. I have never been here when so few people were here. Will send another card tomorrow. Heaps of Love, Essie. Hope your (?) is better.” ... See MoreSee Less
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North Carolina Maritime Museum in Beaufort

1 week ago

North Carolina Maritime Museum in Beaufort
Fish Friday!Blue crabs live up and down the Atlantic Coast and are caught by both commercial and recreational fishermen. The crabs’ scientific name—Callinectes sapidus—translates from Latin to 'beautiful savory swimmer.' The blue crab’s shell—called the “carapace”—is a blue to olive green. Their shells can reach up to 9 inches across. Blue crab claws are bright blue, and mature females commonly have red tips on their claws. These tasty swimmers have three pairs of walking legs and rear swimming legs that look like paddles. Though not featured in many of the iconic Thanksgiving images, crab and other shellfish were likely a part of the feast that inspired the national holiday due to their abundance and range. Consider the sustainable and delicious seafood option of crab cakes using your Thanksgiving leftovers, thanks to this recipe put out by NOAA Fisheries and Seafood Nutrition Partnership: Easy Crab Cake Servings 3 or 6 Prep Time 5 mins Cook Time 10 mins Total Time 15 mins Ingredients: 1 1/2 cup mashed potatoes 1 (8 oz.) can lump crab meat 1/2 cup flour 2 eggs, beaten 1 cup Panko breadcrumbs 1/4 cup Parmesan cheese Olive oil Instructions 1. In a small bowl, gently fold together potatoes and crab. Make 6 croquette disks, shaping them firmly. 2. Make a breading station by placing flour on a plate, beaten eggs into a bowl, and then mix Panko and Parmesan on another plate.3. Carefully dredge each croquette disk in flour, then eggs, then coat well with Panko-Parmesan mixture. 4. Heat a skillet to medium-high and add olive oil. Gently add 3 of the croquettes, cooking them until lightly browned on each side. Remove and place croquettes on a paper towel. Drizzle a little more olive oil into pan and add the final 3 croquettes, browning on each side. Remove and let croquettes slightly cool, then serve! Image: Blue Crabs. (Image courtesy Nancy Tebeau). ... See MoreSee Less
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THE HARVEY W. SMITH WATERCRAFT CENTER

322 Front St.

Beaufort, NC 28516

Hours:

Monday-Saturday • 10 a.m. - 5 p.m.
Sunday • Noon - 5 p.m.

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