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.


  • 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)

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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!

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.


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


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Kent’s Picks: Simple Whole Fish Recipe

Kent tried this out using whole Whiting (Kingfish), and it was delicious!

  • 2 whole Whiting (or other whole fish ~1#) scaled & gutted
  • 2 TBS melted butter
  • Salt & pepper

Put salt & melted butter inside & outside fish.
Roll in breadcrumbs
Pepper to taste.
Bake at 350 for 20 Min.

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Upcoming Book Promotion: “Gulf Stream Chronicles”

Get first-hand knowledge of the undersea world just off the Outer Banks. On Friday, October 9, at 7 pm, we host a conversation about Gulf Stream Chronicles: A Naturalist Explores Life in an Ocean River by David Lee (a former curator at the NC Museum of Natural Sciences, now deceased). Off the shore of Hatteras Island, where the inner edge of the Gulf Stream flows northward over the outer continental shelf, the marine life is unlike that of any other area in the Atlantic.These twenty linked essays introduce us to the natural wonders of an offshore treasure and challenge those of us on land to consider carefully the costs of ignoring sea life that thrives just beyond our view.
Participating on the panel:

Dr. Christopher Haney, who wrote the foreword to the book, and was a longtime friend of the author

Dr. William Mackin, a research scientist and former student of Lee’s

Mary Clark, widow of the author.

Event date:
Friday, October 9, 2015 – 7:00pm
Event address:
3522 Wade Ave
Raleigh, NC 27607-4048

Link to Event:

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FarmStock to be held Sunday, Sept 27

Come ready to celebrate local farms, food, music, drinks and dance!

What: A farm party with farmers, chefs, brewers, artists and friends in support of new farm entrepreneurs and local sustainable food systems.

When: Sunday, September 27th, 6-11pm

Where: 800 N. Blount St. Raleigh



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Kent’s Picks: Pink Snapper and Triggerfish


Kent (Locals Staff) had great success with this recipe using Pink Snapper (Red Porgy) and Triggerfish.


4 snapper fillets, 6 ounces each 2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, finely chopped
1/4 cup dry white wine
2 large tomatoes, chopped
1/4 cup green olives, pitted and chopped
2 tablespoons capers, drained
1 serrano pepper, finely chopped
1/2 teaspoon sugar
1 bay leaf


Brush the fish with olive oil, season with salt and pepper and grill for 2
minutes on each side. Remove and cover.

Heat olive oil in a non-corrosive saute pan over medium-high heat, add
onions and garlic and cook until soft. Add wine and reduce. Add tomatoes,
green olives, capers and pepper, sugar and bay leaf and bring to a boil and
cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes

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