Southern Season Cooking School with Chef Ricky Moore

Chef Meets Fisherman: Saltbox’ Ricky Moore and Locals Seafood’s Lin Peterson

Monday, May 16, 2016
6pm • $50

Chef Moore’s Saltbox prides itself on food that is a la minute – fresh! That doesn’t just start with the time you order it, but begins with the time the seafood left the water to the time Chef Moore places it on your plate. Join Ricky and Lin Peterson of Locals Seafood as we become educated on not just the preparation of the food, but the process it takes to leave the NC waters and arrive to your chef.

Menu: This menu will be based on the local catch of the week and could include: Crabs, Mahi, Shrimp, Swordfish, Yellowfin Tuna, Amber Jack, Sheepshead, or Littleneck Clams. Your meal will be designed in a thoughtful manner by Chef Moore and Locals Seafood.

>> INFO & SIGNUP LINK

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Oyster Chowder Recipe

Great recipe for cold weather! Recommended by a Chapel Hill Farmers’ Market customer

http://cooking.nytimes.com/recipes/6460-oyster-chowder

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Salmon caught by NC Fishermen!

sockeye-fishermen

Heidi & Steve

We are excited offer Sockeye Salmon caught by fishermen from Asheville, NC. Each summer, Heidi and Steve leave for Alaska and spend the summer fishing Bristol Bay. They then process and bring back the best possible wild caught salmon you can buy.

Sockeye is one of the most prized of all salmon species. It is known for its bright red color, firm texture and rich, delicious flavor. These boneless Sockeye portions are individually vacuum sealed and super convenient.

~6 oz portions – $6.75 each
**NOTE: Salmon only available for pickup at Raleigh Farmers Market

sockeye-portion

“I have never run across such beautifully packaged sockeye – deep red fillets nestled in pairs, expertly sealed and ready for the table.”

In contrast, farmed raised salmon, with its artificially colored flesh and unnatural marbling, is a decoy for the gastronomic experience salmon was intended to be. Wild salmon has the benefit of tasting wild: firm fleshed from a life lived with vigor, deeply hued and kissed by the cold, briny water it was pulled from. Asheville Citizen Times – “Alaskaville Salmon” January 2013

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Holiday Hours 2015

Make holiday meals special with NC Oysters, Clams, Crabmeat, Scallops, Fish & Shrimp! We are now accepting Orders for Christmas week. Plan ahead and secure your fresh local catch!

Raleigh State Farmers Market
Market Shoppes (inside)
1209 Farmers Market Dr
THU, DEC 17 • 10am-4pm
FRI, DEC 18 • 10am-4pm
SAT, DEC 19 • 10am-4pm
SUN, DEC 20 • 11am-3pm

**CLOSED DEC 21**
TUE, DEC 22 • 10am-4pm
WED, DEC 23 • 10am-4pm

**CLOSED DEC 24-30**
THU, DEC 31 • 10am-4pm
**CLOSED JAN 1**
SAT, JAN 2 • 10am-4pm

Chapel Hill Farmers Market
University Mall
SAT, DEC 19 • 9am-12pm
SAT, DEC 26 • CLOSED

Western Wake Farmers Market
Carpenter Village – Cary
SAT, DEC 19 • 9:30am-12pm
SAT, DEC 26 • CLOSED

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All we are saying, is give Bluefish a chance

bluefish-basket-sqBluefish has a bad rap. It has a legendary reputation for being the “fishiest” fish around. This is due to a chemical compound in the fish that degrades when exposed to air and warmth over time. Since it is so sensitive, very few seafood vendors take the time and care to handle Bluefish correctly. As time is also a factor, many purveyors simply can’t get the fish to you soon enough. The bluefish you will have at a restaurant in New York or at your Uncle’s beach house in Virginia on a hot summer day is more than likely not the same as you will get from Locals Seafood. We can’t speak to other companies and how well they take care of Bluefish. We do, however, know exactly where our Bluefish came from and how it has been stored from dock to market.

We are one of the few people who care for Bluefish right. Our fish is cut at the last minute and kept extremely cold until it hits your bag. You will get the most fresh and sweet Bluefish in the Triangle if not farther afield. If you have tried Bluefish before from someone else and not liked it, we say give our Bluefish a try.

If you have never eaten Bluefish before, here are three good reasons to give it a chance:

It is incredibly good for your health. As an oily fish, the Omega-3 fats are through the roof. Adults are recommended to get 500 mg of O3 a day. One ¼ lb serving of Bluefish has over 1250 mg. The same serving contains over 100% of your B12 vitamins, and almost 30% of your recommended daily intake of B6. Bluefish Nutritional Specifics

It is affordable. Bluefish will rarely run above $10 per lb. If you learn to love Bluefish you can get the tremendous health benefits of eating fish at a comparably low cost.

It’s ready for culinary experimentation. Bluefish holds up to strong flavors. Roll out your spiciest or complicated recipe—Bluefish is game. Remember that air and heat is your enemy. So keep the fish sealed and chilled until ready to cook. Since you want to keep out that air, Bluefish loves to be submerged in a good marinade or sauce.

Want one more reason? Paul Greenberg, author of American Catch who came to Durham this year, likes it. Here is a link to a quick little article with his perspective on Bluefish that contains his recipe for a Vietnamese preparation:

Fast Vietnamese Caramel Bluefish

Other recipes:

*Remember, our Bluefish is not nearly as “fishy” or strong as alluded to in many recipes online. Give your Locals Bluefish a fair chance to wow you with its unique and healthy flavor this fall.

Grilled Bluefish with Creamed Corn and Herb Croutons – Barton Seaver

Deviled Bluefish with Fried Potatoes & Coleslaw

Bacon-Wrapped Bluefish

Broiled Bluefish with Tomato and Herbs

Smoked Bluefish

Smoking Fish at Home

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We’re Hiring Seafood Crew Members

At Locals Seafood, we are driven by our passion to deliver the freshest possible seafood caught by North Carolina fishermen to our friends and neighbors inland.

We are looking for motivated, responsible, social people to join our seafood crew. The ideal candidate is a well-rounded individual ready to dive into a variety of tasks including but not limited to the following:

  • Pickup seafood from docks along the NC coast.
  • Provide high quality customer service at local farmers markets.
  • Process and pack seafood including fish and shellfish.

Requirements

  • Able to work flexible hours, including Tuesday and Thursday evenings and early Saturday mornings.
  • Must have a driver’s license and clean driving record.
  • Maintain clean work environment and abide by Food Safety guidelines.
  • Self-motivated.
  • Passion for providing excellent customer service.
  • Enjoys working with a team and is able to communicate effectively with customers, peers and management.
  • Experience handling/processing fish and shellfish is a plus.
  • Knowledge of fish species and preparation is a plus.

Full-Time and Part-time positions available. Hourly pay + commissions (sales staff)

If interested, email resume to info (at) localsseafood.com

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VIDEO: Seafood Throwdown at Day at the Docks 2015

The 2015 Seafood Throwdown chefs were Taylor Rawl from The Mad Crabber Restaurant in Avon and Eduardo Chavez from Eduardo’s Taco Stand in Ocracoke. Rawl and Chavez had just one hour to create dishes using a local seafood ingredient that was revealed only when the event got underway. The secret seafood ingredient was provided by Jeffrey’s Seafood and the produce by the Conetoe Family Life Center.

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All in The Same Family: Porgies and Breams

You may see Jolthead Porgy, Red Porgy, or other local porgies in our fresh selection in a given week. If you have never heard of a Porgy, you may have heard the name Bream. Sea Bream is a popular fish in Europe. A “Porgy” is what we call a Bream in North America. Take a Porgy across the Atlantic ocean and the same fish is now called a Bream.

Sea Bream is probably the most famous of all the Porgies in Europe. It goes by many names such as Dorade in French, Dorada in Spanish, and Orata in Italian. Sea Bream in European cookbooks and restaurants usually refer to the Gilt Head Bream, which is a different fish than a Jolthead Porgy, Scup, Sheepshead, or Red Porgy you will see on the board at Locals Seafood. They are, however, in the same family of fish (Sparidae) that includes over 150 species. Their texture and flavor are similar, and you can safely substitute a Porgy in a recipe for Sea Bream. There are even sources out there who will go ahead and say that any species of Porgy is the same as a Sea Bream. Our love for Latin and getting specific with different species is so strong we are compelled to point out the details.

How do Porgies taste? They are a white, tender, sweet meat with decent flake. Steve Potak at our Raleigh market once served Jolthead Porgy to friends with nothing but a little oil, salt, and pepper. His dinner guests swore up and down he used herbs when it was simply the natural flavor of the fish.

If you love Snapper or Sheepshead but only see Porgy or Scup on the board, give it a try. We believe you will be pleasantly surprised!

pink-snapper
Red Porgy (aka Pink Snapper, Pinkies)

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Florida Pompano

RECENT CATCH INFO Fish Landed @ Beaufort, NC
Catch Method: pound net

pompanoPompano is an excellent eating fish with a medium flavor. The firm flesh is well suited for pan, grill or oven.

RECIPES

Pompano In Parchment Paper: An American Classic

Pompano David – courtesy of Arnaud’s New Orleans La.

Cooked outside on the grill or inside under the broiler, the fresh flavors of herbs and the mild pompano marry together perfectly, yielding a succulent, moist and delicate piece of fish.

1 Pompano fillet (about 8 oz), with the skin on
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh basil
1 tablespoon fresh lemon juice
Pinch of crushed red pepper
1 teaspoon coarsely cracked black pepper
2 tablespoons extra-virgin olive oil

Preheat an outdoor grill to medium-high heat, or an indoor broiler to high heat. Bring the pompano to room temperature for 5 minutes before cooking.

In a metal bowl, combine all the remaining ingredients and mix well. Brush both sides of the fish liberally with the seasoning mixture and place skin side-down the grill (or skin side-up under the hot broiler). Cover with a tin pan, a tent of aluminum foil or a pot lid large enough to cover the fish and cook for approximately 7 minutes, until firm.

Center the pompano fillet on a hot dinner plate and serve immediately

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Southern Smoke South Supper Series – Nov 7

Saturday, Nov 7 at Southern Smoke BBQ – Garland, NC

south-supper

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