{"id":6831,"date":"2022-04-26T14:02:47","date_gmt":"2022-04-26T18:02:47","guid":{"rendered":"http:\/\/9thstreetjournal.org\/?page_id=6831"},"modified":"2022-04-26T14:02:47","modified_gmt":"2022-04-26T18:02:47","slug":"ricky-moore-blue-fish-mackerel-and-a-longtime-love-of-coastal-cooking","status":"publish","type":"page","link":"https:\/\/9thstreetjournal.org\/ricky-moore-blue-fish-mackerel-and-a-longtime-love-of-coastal-cooking\/","title":{"rendered":"Ricky Moore: Blue fish, mackerel, and a longtime love of coastal cooking"},"content":{"rendered":"<p>There&#8217;s a lot more to North Carolina seafood than flounder and fried shrimp. Just ask Ricky Moore of Durham&#8217;s Saltbox Seafood Joint.<\/p>\n<p>Moore, recently named a 2022 James Beard Awards finalist for best chef in the Southeast, was introduced to N.C. seafood at family fish fries as a child. He perfected his cooking skills during a stint in the army before opening Saltbox.<\/p>\n<p>&#8220;I like fish with flavor, which means fish that has more oil in it,&#8221; Moore says. &#8220;&#8216;Fishy&#8217; is the incorrect term. &#8216;Fishy&#8217; fish is usually bad&#8230;the quality is bad. In something rich and oily, like mackerel or mullet, or blue fish, even the flesh is dark. But they\u2019re wonderful to eat.&#8221;<\/p>\n<p>Our reporter Vanessa Real Williams sat down with Moore for a <a href=\"https:\/\/9thstreetjournal.org\/2022\/04\/22\/james-beard-finalist-ricky-moore-on-fish-fries-army-kitchens-and-his-culinary-dna\/\">conversation<\/a> about his journey as a chef and his abiding love of fresh, seasonal seafood.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There&#8217;s a lot more to North Carolina seafood than flounder and fried shrimp. Just ask Ricky Moore of Durham&#8217;s Saltbox Seafood Joint. Moore, recently named&#8230;<\/p>\n","protected":false},"author":1,"featured_media":6835,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-6831","page","type-page","status-publish","has-post-thumbnail","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ricky Moore: Blue fish, mackerel, and a longtime love of coastal cooking - 9th Street Journal<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/9thstreetjournal.org\/ricky-moore-blue-fish-mackerel-and-a-longtime-love-of-coastal-cooking\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricky Moore: Blue fish, mackerel, and a longtime love of coastal cooking - 9th Street Journal\" \/>\n<meta property=\"og:description\" content=\"There&#8217;s a lot more to North Carolina seafood than flounder and fried shrimp. 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