The article explores the history, preparation methods, and coastal traditions that make Calabash seafood a recognizable part of Carolina dining.
MYRTLE BEACH, S.C., Oct. 16, 2026 /PRNewswire/ — What makes Calabash-style seafood different from other fried seafood?
That question is answered in a HelloNation article featuring insights from Seafood Expert Mamie Howard Gunter of The Original Benjamin’s Calabash Seafood in Myrtle Beach, SC.
The article explains how a regional cooking tradition became an important part of Carolina coastal cuisine. Originating in Calabash, NC, a small fishing community near the South Carolina border, the preparation developed among families who relied on fresh seafood and simple cooking methods. Over time, this approach spread throughout the Carolinas and became closely connected with Myrtle Beach dining.
The HelloNation article describes the light coating that distinguishes calabash-style seafood from other Southern fried dishes. Rather than relying on thick breading, the method uses a thin layer of seasoned flour or batter. This creates a golden, crisp exterior while allowing the seafood’s natural flavor and tenderness to remain noticeable.
According to the article, traditional calabash seafood focuses on balancing texture and flavor. Heavier coatings can sometimes overpower delicate seafood, while the Calabash method emphasizes a lighter finish. This distinction helps explain why the preparation remains popular in coastal restaurants.
The article also examines the different seafood varieties commonly prepared using this technique. Calabash-style shrimp is a familiar choice because its natural sweetness pairs well with delicate breading. When cooked properly, shrimp develops a crisp exterior while remaining tender and moist inside.
Fish, oysters, and scallops are also part of the tradition. The article notes that mild fish such as flounder and whiting work especially well because their natural flavors remain noticeable beneath the coating. Fried oysters offer another experience, combining a soft interior with a lightly crisp exterior.
The HelloNation article highlights the importance of proper oil temperature when preparing calabash-style shrimp and other seafood. Oil that is too cool can cause excess grease absorption, while overly hot oil may brown the coating before the seafood finishes cooking. Maintaining a consistent temperature helps produce the desired texture.
Cooking seafood in manageable portions is another important technique. The article explains that overcrowding a fryer can lower the oil temperature and prevent even cooking. Leaving enough space between pieces helps maintain the light, crisp finish associated with traditional calabash seafood.
The article also discusses the familiar Southern side dishes served alongside fried seafood platters. Hush puppies, coleslaw, and french fries complement the seafood with different flavors and textures. Tartar sauce, cocktail sauce, and lemon wedges are common additions that complete the meal.
As tourism expanded along the Carolina coast, Myrtle Beach restaurants introduced more visitors to calabash seafood. The article notes that individual restaurants may vary their seasonings, seafood selections, and serving styles. Some offer individual portions, while others feature fried seafood platters with several varieties.
The article emphasizes that calabash seafood represents more than a frying technique. Its history reflects generations of coastal fishing, local ingredients, and shared meals. While recipes may differ, the emphasis on simple preparation and natural seafood flavor remains consistent.
The HelloNation article concludes that this cooking tradition continues to hold an important place in Carolina coastal dining. Understanding its history and preparation helps diners recognize the qualities that distinguish this regional specialty.
What Is Calabash-Style Seafood? features insights from Mamie Howard Gunter, Seafood Expert of Myrtle Beach, SC, in HelloNation.
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SOURCE HelloNation
