Make Your Own Shrimp Stock

shrimp-brown-july2013Fourth of July has come and gone which means one thing in North Carolina—Shrimp season is here at last. Each year we like to help customers get the most out of their fresh shrimp. This summer we are focused on making shrimp stock.

Have you ever made your own shrimp stock? Nothing will add complexity and gourmet feel to your seafood dishes than shrimp stock. Once you make Jambalaya, Paella, or Bisque with shrimp stock you will never go back. Yet, you won’t find shrimp stock in the grocery aisle or Amazon.com. The closest you can get is shrimp base or seafood bouillon powder mixes that are a poor substitute.

This makes fresh shrimp from Locals Seafood a double treat. You get to eat the shrimp and then make stock to savor in other seafood dishes. Freeze ahead as much stock as you can to use all year long. Making stock with left over shells can become a part of your shrimp season routine. If available, you should pre-order head-on shrimp. The flavor in the heads will bring even shrimp essence to your stock. This summer we encourage you to recycle those shells and take advantage of this two-for-one opportunity brought to you by fresh shrimp.

Finally, it will take 45 min to an hour to simmer your stock. If you don’t have the time right away here are a couple of things you can do: if you are making pasta for your shrimp dish, throw the shells in the pasta water while it boils. Strain the shells out and cook the pasta in the shell-steeped water. Your guests will notice the difference! If you don’t have time to do anything with the shells keep them in the refrigerator overnight in a sealed container and make stock the next day.

Recipe

There are many out there and you may have your own. For starters, we recommend this recipe from Emeril. Learn to include all the ingredients and steps in this rich version. Over time you can experiment with what to leave out to give you a stock you like with as little work as possible.

Rich Shrimp Stock Recipe from Emeril

Technique

Regardless of your stock recipe, here are three tips on technique that will enhance its flavor:

  1. Sautee the shells in the stock pot with olive oil before adding water or the other ingredients. Once the shells turn opaque they are ready to go. This step coaxes even more of the shrimp flavor from the shells.
  2. Deglaze the pot with dry white wine before you add the next ingredients. This will help get the small bits of flavor from the pan.
  3. Skim as you go. While the stock simmers a little foam will rise to the top. Remove the foam with a slotted spoon. This will remove some of the fat and help the stock clarify.
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Pompano In Parchment Paper: An American Classic

pompanoOne aspect of eating local seafood is that our more underutilized species often come with a good story that makes great dinner conversation. Pompano is one of those fish. Pompano is the only fish we can think of that is tied to creating a method of preparation— Pompano en Papillote, or, baking fish in parchment paper. This method has branched out to now be one of the common ways you can prepare fish in the oven. While this technique works with a wide range of species, it was created by a New Orleans chef in the 1800’s with Pompano in mind.

Chef Jules Alciatore of Antione’s wanted to impress a Brazilian hot air balloonist on his trip to New Orleans. When baked just right, steam collects in the parchment paper envelope around the fish creating a balloon effect. It can work as an impressive presentation for you at home as well. Each guest receives their own little packet of parchment paper. When your guest cuts into the parchment the aroma from the fish and sauce is released. Viola as they say in French.

Like any other New Orleans specialty classic Pompano en Papillote utilized a creamy sauce of butter, white wine, shrimp, and lump crabmeat. If you don’t want to go this rich there are many recipes for a lighter wine sauce with herbs and vegetables or Asian preparation that can also deliver.

Why did he use Pompano? Most accounts say he chose Pompano for its medium texture and uniform thickness for even cooking. This is very true about Pompano. Here at Locals we also like to believe he chose Pompano because it was in season and the freshest catch available that day—the best way to ensure you have quality seafood that will impress even the most discerning Brazilian balloonist.

Recipe for Classic New Orleans Pompano en Papillote

Other Variations on Fish Cooked in Parchment Paper

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Day at the Docks in Hatteras – SEPT 17-19

day-dockslogoDay at the Docks 2015 kicks off at 4 p.m. Thursday, September 17 with Talk of the Villages: From Local Waters to Your Plate at the Hatteras Village Civic Center.

A dynamic panel of experts will share their personal seafood stories and answer questions about marketplace choices that sustain healthy waters and support local fishing communities. A reception with light hors d’oeuvres will follow the roundtable discussion.

Panelists fisherman Dewey Hemilright, seafood distributors Ryan Speckman and Lin Peterson with Locals Seafood, chef Seth Foutz from Ketch 55 Seafood Grill in Avon, and author Elizabeth Wiegand bring insight shaped by first-hand experiences at different points along the seafood supply chain.

Dewey Hemilright is one of six individuals in the Busch 2015 Class of Heroes. Born in Kitty Hawk, Hemilright fishes out of Wanchese for species like tuna, swordfish, mahi-mahi, croaker and bluefish. He is a dedicated spokesperson for the commercial fishing industry, serving on a federal council and several advisory committees and working with local, state and national advocacy organizations. To watch Dewey in action on his fishing boat, visit https://www.youtube.com/watch?v=ckYH-a9tkDw

Ryan Speckman and Lin Peterson started Locals Seafood in 2010 with a cooler full of Stumpy Point, NC shrimp and a pick-up truck. Speckman and Peterson studied fisheries and wildlife science at NC State University and their love for the coast, the outdoors, and good seafood started early. Locals Seafood is dedicated to delivering the freshest possible seafood from NC fishermen to the Raleigh area. They have come a long way from the truck tailgate, and both are dedicated to sharing their knowledge and passion for NC seafood.​​ To learn more about Locals Seafood, visit http://localsseafood.com/

Seth Foutz is executive chef at Ketch 55 Seafood Grill in Avon. In 2012 and 2014 he created the winning dishes at the Day at the Dock Seafood Throwdown. Foutz was featured in a 2015 Outer Banks Magazine article about cooking with cape shark (page 30, http://bluetoad.com/publication/?i=259627). His philosophy is that a plate of food, whether simple or fancy, should be inventive and use the fresh bounty from the sea and land. Visit http://www.ketch55.com/ for additional information.

Elizabeth Wiegand is the author of two regional cookbooks, The Outer Banks Cookbook and The New Blue Ridge Cookbook, both of which explore the two ends of her native state that she loves so much. She believes that behind every bite of good food is a good story and both cookbooks feature lots of culinary legends and anecdotes about the people who work so hard to bring good food into our kitchens and onto our plates, as well as traditional and contemporary recipes. It’s her mission to showcase the state’s culinary treasures, especially those found along our coast, and to support the local NC fishing community. She serves on the NC Catch board of directors. Visit her website at http://www.elizabethwiegand.com .

Barbara Garrity-Blake and Susan West, co-managers of Coastal Voices, an Outer Banks oral history project, and co-authors of Fish House Opera, a nonfiction account of NC fishing villages, will moderate the discussion.

For more information about Day at the Docks, visit http://dayatthedocks.com

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Harvestfish (Star Butterfish)

RECENT CATCH INFO: Fish landed @ Wanchese, NC
Fisherman: Troy Outland Jr.
Catch Method: Gill Net

harvestfish-vkells

American Harvestfish is a small fish, generally eight inches in length. The Harvestfish is also known locally by other such names as “Starbutterfish” or more simply “Butterfish.” The fish are a silvery green from above with a deep curved body and small mouth. Aptly named, they’re smooth and butter fish with fine flaky white flesh. They are a great fish to eat whole because of their low bone count.

Saltbox Star Butters!
Spiced and Griddled North Carolina Star Butterfish w/ Lemon and Charred Brocolli” from our friend Chef. Ricky at Saltbox.

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Fish to Fork: NC Seafood Event featuring Paul Greenberg

f2f-sidebarPaul Greenberg, author of Four Fish: The Future of the Last Wild Food and American Catch: The Fight for Our Local Seafood

SATURDAY – 6/6/2015 (5 – 8:30 PM)
The Rickhouse, 609 Foster St., Durham, NC

Program to Feature Lecture, Panel Discussion, and Sustainable Fish Fry

The US controls more ocean than any other country on earth. And yet, more than 85% of the seafood we eat is imported. Why?

american-catchOn June 6, distinguished guest Paul Greenberg, author of The New York Times best-selling book Four Fish: The Future of the Last Wild Food, will speak at The Rickhouse in Durham about the state of the fishing industry in the United States, how importing and exporting impacts consumers and economics, and the importance of protecting our waterways. Four Fish won the James Beard Award in 2011 and was the basis for a Time Magazine cover story.

Following Greenberg’s talk, it will get real and local with a dynamic panel of North Carolina seafood industry experts who will discuss how supporting local seafood impacts our environment, our economy and our health. You’ll hear about the potential risks of eating rarely-inspected, imported seafood and you’ll learn about North Carolina’s small scale, family fishing operations – a vast departure from the industrial, factory fishing fleets you may have heard about.

After the panel, Greenberg will sign his new book, American Catch: The Fight for our Local Seafood (officially release on June 9), and there will be a traditional, sustainable fish fry prepared by two chefs known for their commitment to local seafood: Ricky Moore of Saltbox Seafood Joint and James Clark of The Carolina Inn.

The panel will feature Greenberg and the following local experts:

  • Jon Haag is the owner/operator of Haag and Sons Seafood in Oak Island and a board member of NC Catch who has been in the retail and wholesale seafood business for over 30 years.
  • Barbara Garrity-Blake is a cultural anthropologist who authored The Fish Factory, co-authored Fish House Opera, and organized Raising the Story of Menhaden Fishing (and oral history project) with the Core Sound Waterfowl Museum and Heritage Center. She is also on the advisory board for North Carolina Sea Grant and a former member of the NC Marine Fisheries Commission.
  • Pam Morris is a founding member and the current president of Carteret Catch and works at the Core Sound Waterfowl and Heritage Museum in Harkers Island.
  • Bradley Styron is the owner/operator of Quality Seafood and former member of the NC Marine Fisheries Commission.
  • Eddie Willis is a fourth generation fisherman, owner/operator of Mr. Big Seafood and founder of one of the first community supported fishery (CSF) organizations in North Carolina, Core Sound Seafood.

John Day will moderate this fantastic panel of NC seafood industry experts. He is the Vice President of NC Catch and works for the Center for Environmental Farming Systems to help cultivate stronger markets for local seafood in statewide supply chains.

For more information, to purchase tickets, or to become a sponsor, visit the Farm to Fork website!

Farm to Fork also needs volunteers for the event. I you are interested in volunteering for any of the events, please contact Colleen at colleenminton@me.com.

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Smoking Fish at Home

Smoked fish is not too hard to pull off at home and it makes an excellent pate! We also sell Smoked Sunburst Rainbow Trout if you want to skip the smoking (special order recommended).

Seafood good for smoking: Bluefish, Jumping Mullet, Spanish Mackerel, King Mackerel, Scallops, Clams, Oysters, Swordfish (belly is amazing smoked!), Tuna + more!

My go-to brine I follow for home smoking.

Another Brine Recipe and Smoking Directions – Food.com

Smoked Fish Recipes – honest-food.net/

Paté recipes
http://www.epicurious.com/recipes/food/views/smoked-bluefish-pate-238920

http://honest-food.net/2014/08/25/bluefish-pate-recipe/

Smoked King Mackerel

A photo posted by Locals Seafood (@localsseafood) on

Smoked Shad

A photo posted by Locals Seafood (@localsseafood) on

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Surf & Turf Picnic at Green Button Farm

greenbutton

What: a 5-course meal prepared by Chef Ben Adams featuring
meat from Green Button Farm and seafood from Locals Seafood

When: 6:30pm • Saturday, June 20

Where: Green Button Farm, 9623 N. Roxboro Rd., Bahama, NC
(15 minutes from downtown Durham) >> GOOGLE MAP

Price: $60 for 5 courses, BYOB

>> PURCHASE TICKETS

MENU:

pickled NC shrimp and summer vegetable skewers

marinated NC tomatoes, Green Button Farm pancetta, pickled shallot, shiso, basil, avocado mousse

‘smoked mackerel salad,’ fermented letuce, cucumber, almond, whey, leek oil

smokey buttermilk-fried Green Button Farm chicken, foraged mushroom gravy, creamed corn, farm-fresh vegetables

blueberry and peach ‘ten-dollar pie’ with home-made vanilla ice cream

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Carolina Pearls – Newport River Oysters

CATCH INFO: Shellfish Cultivated near Beaufort, NC
Grower: Teresa and Perry Bayer
Cultivation Method: floating cages

Carolina Pearls – sustainably grown in the Newport River near Beaufort, NC #briny #sweetfinish #NCseafood

A photo posted by Locals Seafood (@localsseafood) on

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Vittles Film Screening, Clam Pizza & Ugly Fish Bingo – May 14th

vittles-event

From Vittles HQ:

We’ve got a brand new short to share with you about 320 grandparents and a rad chef who blew up their frozen food kitchen—she’ll be there in person to tell you why and what you should do about it. The film is part of a series we’re producing with the 10% Campaign focusing on local food heroes and proceeds from this event will underwrite our next short about Locals Seafood.

In the spirit of the sea, Pie Pushers will be on hand slinging a special little neck clam slice, with local beer on tap and fine spirits at the ready. There will also be many amazing prizes to win in a game we’re calling Ugly Fish Bingo. It’ll all make sense and you’ll have a good time.

THE COOKERY – DURHAM, N.C.
6:30 – 8:30PM
$10 ADMISSION

LEARN MORE  /  WATCH A TEASER

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Farm to Fork Weekend June 5 – 7

Click image for INFO + TICKETS
F2F_2015_13x19

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