Exciting Catch Turns Heads in the Outer Banks
Outer Banks, North Carolina – A rather unusual and intriguing fish was caught off the coast of North Carolina recently, and it’s sparking both excitement and curiosity among locals and tourists alike. The catch in question? A rare and notorious fish known as the **_escolar_**, recognized for its peculiar looks, including **_bulbous eyes_** and **_sawblade teeth_**.
The catch happened on July 3 when Captain Boo Daniels and his crew aboard The Kaitlyn C were longline fishing at an astonishing depth of **_9,000 feet_**, approximately **_40 miles east of Hatteras_**. Interestingly, the boat’s gear was set only **_200 feet_** down, hinting that this fish was swimming far from its preferred habitat. Escolar typically dwell below **_650 feet_**, making this one a bit of an outlier!
A Forbidden Delicacy
What’s more fascinating about the escolar is its reputation in the culinary world. This fish is banned in Japan, which makes it a sort of **_forbidden delicacy_**. Those brave enough to try it often recount a peculiar experience—the fish contains a fatty acid that can lead to, well, let’s just say some *unpleasant* consequences if consumed in large portions. One social media user humorously noted, “It turns your insides into mud.”
Given its notorious reputation, you might think that Captain Daniels would have tossed it back into the deep blue sea. However, the Outer Banks is known for its adventurous spirit, both in its fishing and its culinary endeavors! Enter Chef Mac Buben of Sea Chef Dockside Kitchen, who was determined to showcase the escolar on his menu.
A Culinary Adventure
On July 7, Buben made a bold move and announced the catch to his followers on Facebook. “Have you ever tried Escolar? Pretty rare catch around here,” he wrote. He described the escolar’s **_buttery smooth snow white flesh_** as something truly unique, encouraging diners to add it to their culinary bucket list.
The response was immediate and enthusiastic! Within days, Buben had **_75 adventurous diners_** eager to sample the fish. “We plan to offer it this week grilled with blackening spice and a Mediterranean-style salad,” he promised.
Among the eager patrons was AmyLynn McCabe from Kill Devil Hills, who summed up the local vibe perfectly: “That thing is creepy as hell but I’d definitely try it.” And, try it they did! The **_50-pound fish_** disappeared within just two-and-a-half days, impressive for a fish that has such a controversial standing.
Tasting Notes
Feedback was overwhelmingly positive, with one diner, Zane Dickerson, gushing on the restaurant’s Facebook page, “Had the escolar and, holy cow, it was amazing!” Chef Buben, who also tasted the escolar, noted the flavor profile was a delightful mix of **_tuna and swordfish_**. He kept his portions to a careful **_4 ounces_** to ensure diners had a safe, enjoyable experience.
“It was worth the risk,” he remarked, emphasizing that most local restaurants shy away from serving escolar due to its potential side effects. However, at Sea Chef Dockside Kitchen, the mission is to support local fishermen and serve whatever the ocean provides. “We leave a slot open on the menu for the fish of the moment,” added Buben, showcasing a true commitment to the flavors of the Outer Banks.
Future Plans
Established earlier this year, Sea Chef Dockside Kitchen is co-owned by Mac Buben and his father, the James Beard Award-winning Chef Jeffrey Buben. The duo aims to celebrate all types of fish caught in the region, including unique offerings like **_shark bites made from black tips and spinners_**.
The father-son team believes in turning whatever the fishermen catch into something extraordinary and making it an adventure for diners. As they put it, “Between dad and myself, we have the knowledge, experience, and skills to take what they’re catching and do something interesting with it.”
The Outer Banks continues to be a place of culinary adventure and community, proving once again that sometimes the ocean’s surprises can lead to exciting new flavors on our plates.
