Q: Where can I get fresh blue crabs? Are they in season?

Tom: Depending on how fast the ocean temperature rises, North Carolina blue crab season won’t really start until at least mid-May or even June. But when they do arrive, it’s a good bet local fishmongers such as Catch-on Seafood, Saltwater Markets, and Clean Catch will have them in stock. Keep an eye on their socials for updates there. However, there may be a small snag on getting your blue crab fill. The North Carolina Division of Marine Fisheries is looking at imposing limits to restrict the number of bushels of blue crabs that can be harvested, as much as 50% below the typical harvest yields. So when they do finally arrive, get them quickly.

Q:  What would you call a catfish if you didn’t know what cats were?
Tom: I know you meant to be funny and spice up my inbox (thank you!), but I’m actually going to answer this. Since wild catfish are bottom feeders, cruising along lakebeds or riverbeds using their barbels to detect food, they pick up an awful lot of sediment along the way. So, my vote would go to “mudsuckers.” Because of their natural feeding habits, catfish are one of the few water-dwelling species that taste better farmed than wild-caught, losing that absorbed “mud” taste to bring out the sweet subtlety the fish has. And before you ask, my go-tos are the blackened catfish at Cajun Queen and the salt & pepper at Big Daddy’s in Mooresville.

Q:  Are there any Cinco de Mayo experiences that are more than just drinkfests?
Tom: There are a few. The Cinco de Mayo Festival at Symphony Park in SouthPark, Sunday May 4, is a day of music, dancing, kids’ activities, and more — in addition to numerous cerveza and michelada stations. Mazi is doing a “Mexi-terranean” five-course dinner by chef Whit Thomas, combining “the bold, inventive courses that blend the zest of Mexican cuisine with the coastal flair” — along with Bob Peters cocktail pairings. Napa on Providence is doing a four-course Don Julio pairing dinner.

Have a question for us? Email us at editor@unpretentiouspalate.com and we’ll answer it on our next Concierge Thursday!