‘Tis the season to enjoy NC Seafood!

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‘Tis the season to enjoy NC Seafood! Our features this weekend, Black Sea Bass and Flounder, produce mild, white fillets and are also great fish to cook whole. Monkfish is back in season and many love it’s sweet flavor + firm, lobster-like texture. Last winter, many customers enjoyed trying Ribbonfish, an unfamiliar but delicious NC fish that’s mild and flaky. It’s back in season, so give it a try this weekend.

JUST IN: Peeled + Deveined NC Shrimp. Ready to thaw and cook, these medium sized shrimp were vacuum packed and flash frozen right after harvest. Perfect for the Holiday Season!

Our NC Oysters are sold shucked by the pint or in-shell by the dozen, peck (~50), half bushel (100+) or bushel (200+). Wild Harvest Pamlico Sound Oysters are larger and perfect for a roast or grill. Chadwick Creek Oysters have a clean, deep cup and are excellent on the half-shell.

>> PRE-ORDERby FRIDAY 3pm or stop by the market

In addition to our normal weekend hours, we will be OPEN Monday, DEC 22 + Tuesday, DEC 23 @ the Raleigh Farmers Market so you can add fresh NC seafood to your holiday menus. You can also catch us WED, DEC 31 for your New Years Eve seafood needs. Full schedule list below. See you at the markets.

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Mish’s Jalapeno Oyster Casserole

Try this staff favorite. Brought to you from the Kitchen of our own Michelene King.

Michelene's Jalepeno Oyster Casserole

Ingredients: Bread Crumbs, Shucked NC Oysters, Jalapenos, Crumbled Bacon, and Grated Cheese.

Directions: Combine all ingredients in a bowl and mix together. Bake 350° for 20 minutes or until bubbly. Enjoy!

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Holiday Hours

We are accepting holiday orders @ http://localsseafood.com/order

Raleigh State Farmers Market
Market Shoppes Building
1209 Farmers Market Dr
- Thursday, DEC 18 • 10am-4pm
- Friday, DEC 19 • 10am-4pm
- Saturday, DEC 20 • 10am-4pm
- Sunday, DEC 21 • 11am-3pm
- Monday, DEC 22 • 10am-4pm
- Tuesday, DEC 23 • 10am-4pm
**CLOSED DEC 24 – 30**
- Wednesday, Dec 31 • 10am-4pm
**CLOSED THU, JAN 1**

Chapel Hill Farmers Market
University Mall
- Saturday, DEC 20 • 9am-12pm
**CLOSED DEC 27**

Western Wake Farmers Market
Carpenter Village – Cary
- Saturday, DEC 20 • 9:30am-12pm
**CLOSED DEC 27**

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Atlantic Croaker

RECENT CATCH INFO: Fish landed @ Wanchese, NC
Captain: William Spence
Catch Method: gill net

croaker

Atlantic Croaker are small, bottom dwelling fish caught throughout North Carolina’s sounds and shorelines. A member of the Drum Family, (which includes Red Drum, Black Drum, and Sea Trout) Croaker are mild in flavor and have light textured flesh. Their name comes from the loud drumming sound the fish makes when vibrating their swim bladders.

Pan Fried Whole Croaker

Roasted Croaker w/Braised Collards and Johnny Cakes

Pan Fried Croaker

Multiple Whole Croaker Recipes

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Gray Trout (weakfish)

RECENT CATCH INFO: Fish landed @ Wanchese, NC
Captain: I.D. Midgett
Catch Method: gill net

gray-trout

Fresh Trout with Herbs

Trout Orleans

Baked Sea Trout

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Tips for a Healthy Oyster Season

Source: N.C. Department of Environment and Natural Resources

MOREHEAD CITY – With oyster season beginning Oct. 15, consumers are reminded to take common sense precautions when buying, storing and preparing oysters and clams to prevent illnesses caused by two environmental bacteria.

Vibrio vulnificus and Vibrio parahaemolyticus are common, naturally occurring bacteria found throughout the coastal waters of the world and are most abundant when water temperatures are warm. In rare instances these bacteria can cause serious gastrointestinal illness or wound infections.

Over the past several years, the Centers for Disease Control and Prevention have reported an increase in Vibrio infections across the United States. While North Carolina has not had any reported cases directly linked to oysters harvested in our coastal waters, preventative measures are warranted.

People with compromised immune systems are most at risk, particularly for the more serious illnesses caused by Vibrio vulnificus. However, everyone is susceptible to less severe illness caused by pathogenic strains of Vibrio parahaemolyticus.

Before they indulge, consumers should remember these tips from the N.C. Division of Marine Fisheries’ Shellfish Sanitation and Recreational Water Quality Section:

· Thorough cooking destroys these naturally occurring Vibrio bacteria. Those with the following conditions are at higher risk for illness from raw or undercooked oysters and clams and are advised to fully cook all shellfish:
- Liver disease (from hepatitis, cirrhosis, alcoholism or cancer)
- Diabetes
- Iron overload disease (Hemochromatosis)
- Cancer (including lymphoma, leukemia, Hodgkin’s disease)
- Stomach disorders
- Any illness or medical treatment that weakens the body’s immune system. If you are unsure of your risk, ask your doctor.
· Only purchase oysters and clams from reputable dealers, retailers, grocers, markets or restaurants. It is illegal for shellfish harvesters to sell directly to the public without a dealer license and certified facility. These facilities are regulated to ensure sanitation and temperature control is maintained on the shellfish.
· By law the shellfish tag must be removed by the vendor at the last point of sale. However, you may ask to see the tag to ensure you are receiving a fresh product. For the best quality, shellfish should be consumed within ten days of harvest. If properly refrigerated, they are still safe to eat and will last longer, but the quality will start to diminish.
· Keep oysters and clams refrigerated at 45 F or below until you are ready to prepare them. The Vibrio bacteria commonly found in shellfish can multiply rapidly if left exposed to air temperatures above 50 F.
· Thoroughly wash shellfish prior to cooking. Remove all mud and dirt from the shell using water and a stiff brush. Many dealers will wash oysters for a nominal fee when you purchase them. The mud and dirt may contain Vibrio bacteria so it is important to clean the shellfish prior to serving or cooking.
· Prior to cooking or raw consumption, discard any dead shellfish. Dead shellfish will have slightly gaping shells that will not close when tapped.

Harvest of oysters by hand methods from public bottom begins at sunrise Oct. 15.

Those who hold proper commercial fishing licenses may harvest oysters from sunrise to sunset Monday through Friday each week. Commercial harvest limits are different for some waters, and fishermen should see Proclamation SF-5-2014 at http://portal.ncdenr.org/web/mf/proclamations for specific regulations.

Recreational hand harvest is allowed sunrise to sunset seven days a week. The harvest limit is one bushel of oysters per person per day or two bushels per vessel per day if more than one person is on a boat. No license is required for recreational harvest, but the oysters may not be sold.

The size limit is 3 inches shell length.

Waters may temporarily close to shellfish harvest due to high bacteria levels. Fishermen should frequently check http://portal.ncdenr.org/web/mf/proclamations-polluted-areas for shellfish closures, particularly after heavy rainfalls. Fishermen may also call the Division of Marine Fisheries at 252-726-7021 or 1-800-682-2632 to check for closures.

For more information about Vibrios, see the N.C. Department of Health and Human Services’ website at http://epi.publichealth.nc.gov/cd/diseases/vibrio.html.

For more information about shellfish safety, contact Patti Fowler, the division’s Shellfish Sanitation and Recreational Water Quality section chief, at 252-808-8147 or Patti.Fowler@ncdenr.gov. You may also contact Steve Murphey, with the Shellfish Sanitation Section, at 252-808-8155 or Steve.Murphey@ncdenr.gov.

For more information on this year’s oyster season, contact Mike Marshall, the division’s Central District manager, at 252-808-8077 or Mike.Marshall@ncdenr.gov.

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Wild Oyster Season is Open

oysters-topsail-2014

Wild Oyster Season is here! Hand harvested from Topsail Sound. Available @ markets this week.

>> PRICELIST

>> RECIPES

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White Grunt

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White Grunt may be one the more under appreciated fish swimming off our coast. A bottom dwelling fish, often caught when targeting favorites like grouper and triggerfish, Grunts are reeled in a plenty on charter boats. With a very mild, white flaking flesh its a real crowd pleaser in the kitchen as well. Similar to small snapper and grouper in taste, grits and grunt have become a popular meal amongst South Atlantic fishermen. Grunts in general have seen a huge boost in their popularity on dinner plates due to their abundance and easiness to catch and tighter restrictions on grouper and snapper harvests.

White Fillets a Dozen Ways

Florida Grits and Grunt

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Seafood Month + Weekend Features

Did you know that October is national seafood month? In addition to fabulous weather and fall tailgates you have an excuse to load up your cooler with Locals Seafood. Oyster season is right around the corner. Expect us to have wild harvested, North Carolina oysters late October. For now, to satisfy your oyster hankering, try our cultivated Chadwick Creek Oysters.

This could be one of the last weeks for fresh, day boat shrimp. White Shrimp will be plentiful at markets this upcoming weekend and larger in size. We will have both 16/20count head-on (buy four pounds, get one free) and 26/30count head-off. The weather this weekend looks clear and mild. Plenty of time to get outside and cook some great seafood. Other features for the weekend will include Black Drum, Cobia, Flounder, Red Drum, Spot, Clams + Chadwick Creek Oysters.

shrimp-white-oct2014

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Fall CSF Season starts OCT 2

>> Sign up Here

The Locals Catch CSF (Community Supported Fishery) is a curated weekly selection. One share costs $25/week. That $25 guarantees approximately 2 lbs. total weight of seafood for each week of your share period. We pick 2 items for you each week and list them here the night before. Fish will be offered filleted (select species will be dressed: scaled & cleaned). Shrimp can be head on or off. Crabs & shellfish are offered by count, not weight. Potential seafood species for the Fall season can be found at our website.

PICKUP LOCATIONS
Raleigh State Farmers Market
THURSDAYS 10am-4pm

OCT 2, 9, 16, 23, 30, NOV 6, 13, 20

Locals Seafood Hub
THURSDAYS 4pm-6pm

1401 Diggs Drive, Suite B, Raleigh >> MAP
OCT 2, 9, 16, 23, 30, NOV 6, 13, 20

WHAT MAKES THE LOCALS CSF SO AWESOME:

It’s a great deal! Share members receive our best pricing.
The products! We are excited about the fish we sell, the hard working folks that catch it and the coastal heritage it preserves
Our catch members receive items like Tilefish, Yellowfin Tuna, Sheepshead, Soft Shell Crabs, Clams and more listed here. It’s the same exceptional quality seafood that we take to markets each week.

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