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by Matt Dees

February 9, 2011

Do you like this?

lyons cooking

"We try to get as much seafood from the North Carolina coast as possible," says Tim Lyons, chef/owner of blu seafood and bar, while standing in the kitchen of his University Drive home.

"But we also embrace all the areas. Nowadays with FedEx and UPS, I can order fish today from Hawaii and it will be here tomorrow."

Uh, really?

Tim says he uses Honolulu Fish Company, which has workers right on the docks butchering and inspecting fish before shipping it out that very day packed in a specially made box and "sexy little ice packs." Fish caught that morning in Hawaii can make it to blu by that evening.

"They open 3:30 in the morning get it out by noon their time," Tim says. "It’s literally like an astronaut blanket material that the box is made of. It’s amazing how fresh it is. From the way they handle it from catching it to when it gets to me, sometimes that stuff is even better than what comes off our coast."

by Matt Dees

February 9, 2011

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