>> Deborah: NORTH CAROLINA IS BLESSED WITH A LOT OF GREAT
SEAFOOD RESTAURANTS, BUT AT A TIME WHEN 90% OF THE SEAFOOD
AMERICANS CONSUME IS IMPORTED, EVEN AT OUR OWN COAST, IT CAN BE
HARD TO MAKE SURE THAT YOU'RE ORDERING THE LOCAL CATCH UNLESS
YOU TAKE THE TIME TO ASK.
BUT NOT AT A LITTLE JOINT CALLED THE WASHINGTON
CRAB AND SEAFOOD SHACK.
BOB GARNER HAS MORE IN TONIGHT'S "HOUSE SPECIAL."
>> BOB: WHAT MAKES WASHINGTON CRAB AND SEAFOOD SHACK MORE THAN
SIMPLY A BEACHY, AUTHENTIC, AND APPETIZING LOOKING LITTLE PLACE
AND THE REASON LOCALS TEND TO RECOMMEND IT FOR THE FRESHEST
SEAFOOD IS THE FACT THAT THE RESTAURANT OWNERS ALSO JUST
HAPPEN TO OPERATE A NEARBY FISH HOUSE AND FRESH FISH MARKET,
PROVIDING A DIRECT PATH FROM THE WATER TO CUSTOMERS' PLATES.
>> HAVING A RETAIL/WHOLESALE PROCESSING FACILITY, UH, WHICH
WE DO ALL OUR PROCESSING HERE AND TAKE IT RIGHT TO THE
RESTAURANT TO BE COOKED AND PUT ON YOUR PLATE THE SAME DAY,
THAT'S -- THAT'S, I THINK, A HUGE ADVANTAGE TO WHAT WE --
WHAT WE TRY TO DO.
>> Bob: FOR EXAMPLE, IF YOU CRAVE A NICE FRESH OYSTER
BURGER, WOULDN'T YOU CHOOSE A PLACE THAT HAS JUST SHUCKED THE
FRESH OYSTERS AND SENT THEM OVER TO THE KITCHEN?
AND, BY THE WAY, YOU CAN ORDER YOUR OYSTERS FRIED LIGHT,
MEDIUM, OR WELL DONE FOR YOUR SANDWICH.
AND I RECOMMEND YOU GO WITH MEDIUM FOR THE PERFECT MATCH
BETWEEN JUICY AND CRISPY.
MMM.
NOW, PEOPLE PUT ALL SORTS OF THINGS ON THESE SANDWICHES.
THEY PUT LETTUCE, TOMATO, CHEESE, EVEN SALSA.
BUT I THINK WHAT YOU REALLY NEED IS JUST SOME SLAW, MAYBE A
LITTLE TARTAR SAUCE.
FRESH STEAMED OYSTERS, THE SHACK IS THE RIGHT PLACE FOR THOSE AS
WELL, OR LET'S SAY YOU LOVE CRAB CAKES, NATURALLY
WITH THE FRESHEST CRABMEAT.
>> WE HAVE CRABBERS THAT FISH THE PAMLICO RIVER AND PAMLICO
SOUND THAT BRING US CRABS DAILY.
AND AS THOSE CRABS COME IN, WE ARE ABLE TO COOK THEM, PROCESS
THEM, AND I HAVE LADIES THAT COME IN AND PICK THAT MEAT
FRESH ON A DAILY BASIS.
>> Bob: FOR EVERY TYPE OF THE FRESHEST CAUGHT SEASONAL FISH,
IT'S A SHORT STRAIGHT SHOT FROM THE FISH HOUSE TO THE SHACK.
I AM SO GLAD THAT FISH TACOS ARE BECOMING SO POPULAR
IN NORTH CAROLINA.
THIS ONE'S MADE WITH NICE CRISPY CATFISH.
THERE'S CHEESE, LETTUCE, PICO DE GALLO SAUCE ON THERE, A LITTLE
SOUR CREAM ON TOP.
OH, YEAH.
AND THE GREAT THING ABOUT THE TACOS, YOU CAN USE GRILLED FISH.
YOU CAN USE BROILED FISH.
YOU CAN USE FRIED FISH FOR THAT NICE CRISPY TEXTURE.
IT JUST WORKS ALL THE WAY AROUND.
IT IS NOT ALL ABOUT FRIED SEAFOOD HERE.
LOOK AT THAT BEAUTIFUL GRILLED SCALLOP AND SHRIMP PLATE.
REMEMBER, DURING THE SEASON, THOSE SHRIMP AND SCALLOPS CAME
STRAIGHT FROM BEING PREPARED AT THE PLANT TO THE SHACK'S KITCHEN
AND ONTO YOUR PLATE.
MMM-MMM.
FRESH, FRESH, FRESH.
YOU CAN EVEN GET A TERRIFIC PIECE OF KEY LIME PIE AMONG THE
HOMEMADE DESSERT SELECTIONS HERE.
UNUSUAL FOR A PLACE LIKE THIS.
MMM.
IF YOU FIND ANY THAT'S ANYWHERE NEAR THAT, YOU'LL BE
A FORTUNATE PERSON INDEED.
WOW!
STILL, COOKING FRESH SEAFOOD IS THE KEY.
>> WE DIDN'T REALLY GO INTO THIS WITH THE VISION OF OPENING A
RESTAURANT, BUT WE HAD SO MANY PEOPLE WALK IN HERE INTO OUR
FRESH MARKET BUYING FISH SAYING, WELL, WHERE CAN I GET SOMEBODY
TO COOK FRESH FISH FOR ME?
WE REALLY DIDN'T HAVE ANY PLACE THAT WE COULD RECOMMEND, SO WE
DECIDED TO GO FOR IT AND DO IT OURSELVES.
AND IT'S BEEN ABSOLUTELY WONDERFUL.
>> Bob: FOR "NORTH CAROLINA WEEKEND," I'M BOB GARNER.