Gray Trout (weakfish)

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


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 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 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

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 You may also contact Steve Murphey, with the Shellfish Sanitation Section, at 252-808-8155 or

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

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Wild Oyster Season is Open


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



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White Grunt

photo (4)

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.


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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.

Raleigh State Farmers Market
THURSDAYS 10am-4pm

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

Locals Seafood Hub

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


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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WWWAAHHOOOOO! A lone traveler, Wahoo are usually found in solitude, or a small loosely connected group. A prized game fish, it valued for its fighting ability, and excellent flavor. Found in tropical and subtropical waters, this species is fast growing and fecundant. Fast growth and year-round spawning protect the species stock from being damaged by high harvest rates. Wahoo is more commonly enjoyed in Hawaii and southern Pacific Islands, where it is referred to as “ono,” Hawaiian for good to eat. Wahoo flesh is lean and mild, with large circular flakes.

Grilled Wahoo w/ Tomato Sauce

Pan Seared Wahoo w/ Black Bean Salad

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NC Seafood Day @ Raleigh State Farmers Market

gtb_seafoodRALEIGH – On Thursday, Sept. 11, the State Farmers Market will host its first-ever Seafood Day highlighting the state’s seafood and aquaculture industries. The event will run from 11 a.m. to 1 p.m. and feature cooking demonstrations, free samples and educational information.

“The state’s seafood and aquaculture industries have a significant impact on local economies, with a combined value of nearly $130 million,” said Agriculture Commissioner Steve Troxler. “That’s great for local communities, but also great for consumers who enjoy seafood. Whether it’s caught off the North Carolina coast or farm raised in a local town, you can’t beat the quality and taste of fresh North Carolina seafood.”

Shoppers will have a chance to taste the freshness of local seafood during Seafood Day. Chef Tom Armstrong of Vinnie’s Steakhouse in Raleigh will be on-hand preparing seafood dishes to sample. There also will be educational exhibits on the state’s seafood industry provided by the N.C. Department of Agriculture and Consumer Services, N.C. Catch and N.C. Aquaculture Association.

The State Farmers Market is located at 1201 Agriculture Street in Raleigh. A variety of late-summer and early-fall produce is now available including tomatoes, corn, apples, muscadine grapes and greens. In addition, shoppers can find locally made meats, cheeses, wines and specialty products, as well as plants and shrubs for fall plantings. Visitors also can find unique home and garden accessories at Market Imports and enjoy a meal at one of three restaurants located on-site. More information is available at

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African Pompano

Recent Catch Info: Fish landed @ Southport, NC
Captain: Albie Solana
Catch Method: hook n line


African Pompano is more closely to related to the Amberjack, than its similarly named cousin Florida Pompano. A member of the Jack family (Carangidae), the meat of African Pompano is high in oil and noticeably fatty. Its strong flavor pairs well with marinades and can be cooked any number of ways due to its firm texture. African Pompano is as much enjoyed raw as cooked. Its buttery texture makes it a wonderful sashimi option paired with a blend of salted dipping sauces. The large head of the African Pompano also makes it a great option for fish stock or fish head curries.

Lemongrass-Marinated Pompano with Dipping Sauce

Pompano with Crabmeat and Citrus Beurre Blanc

Pompano en Papilotte (in Parchment)

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Farm Aid Hoedown @ Raleigh City Farm

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

What: Raleigh City Farm’s 1st Farm-Show. Coinciding with Farm Aid 2014, a national celebration of farms and good food right here in Raleigh, we’re throwing a party with local farms, food, music and drinks! Join us (and Farm Aid staffers and farmers from across the country)!

When: Thursday, September 11th, 7-10pm

Where: 800 N. Blount St. Raleigh

Hoedown Tickets: 1st Farm-Show & Local Gumbo (Veggie, Sausage or Seafood)

$15 presale @ (event info under Thursday, scroll down to registration for tickets)

$20 day of Hoedown @ the Farm (limited tickets available)



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