We’re Hiring Fishmongers

charlie-grouperAt Locals Seafood, we are driven by our passion to supply the freshest possible seafood caught by North Carolina fishermen to our friends and neighbors inland.

We are looking for hardworking, motivated, responsible people to join our seafood team. The ideal candidate is a well-rounded individual ready to dive into a variety of tasks including seafood processing and sales

Requirements

  • Able to work flexible hours, including Tuesday and Thursday evenings, Fridays and early Saturday mornings.
  • 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.

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

locals-staff-f2f15

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Red Snapper

CATCH INFO: Fish landed @ Southport, NC
Catch Method: hook & line

U.S. wild-caught red snapper is a smart seafood choice because it is sustainably managed under rebuilding plans that allow limited harvest by U.S. fishermen.

Red snapper has a sweetly mild but distinctive flavor. Texture is semi-firm, lean, and moist. – NOAA FishWatch

red-snapper

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Film: Ugly & Wild – Learning to Love N.C. Fish

Even though your mama said, “there are many fish in the sea,” we often seek out what we already know. Locals Seafood is an inland fish house in Raleigh, North Carolina, that believes love awaits those who are willing to take a chance with the lesser-known, but ultra fresh, bounty caught off their coast. Over the last decade 40% of N.C. fish houses have closed due to increasing demand for imported seafood; which is familiar and cheap, but often frozen and from obscure sources using questionable practices. UGLY & WILD explores how Locals Seafood is creating new connections with venerable coastal fishing families to bring one of the state’s last wild foods to a dinner plate near you. After all, true beauty is fried on the inside. [09:30]

Director + Camera + Editing | D.L. Anderson, Vittles Films
Producer | Mikel Barton, D.L. Anderson, Vittles Films
Graphics | Lauren Hunter
Asst. Editor | Michele Lotker
GoPro | Ryan Speckman
Soundtrack | Herbert Boland, Podington Bear, Tsegue-Maryam Guebrou, Quran Karriem, Swizzymack, Tegucigalpan

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UGLY & WILD premiere at The Durham Hotel

>> MORE INFO: nc10percent.com/uglyfish
UglyWild-DURHAM

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Cedar Island Select Oysters

HARVEST INFO: Shellfish Cultivated in Cedar Island Sound
Grower: Jay Styron, Carolina Mariculture
Cultivation Method: Floating Bags

ja-styron-oysters

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New Research Projects Focus on Coastal Community Collaborations

by SANDRA HARRIS – NC SEA GRANT

Five new projects have received funding from the North Carolina Community Collaborative Research Grant program. In its second year, the program leverages support from the William R. Kenan Jr. Institute for Engineering, Technology and Science at NC State University with funding from North Carolina Sea Grant.

“Our initial round of funding in 2016 proved successful in achieving research and outreach outcomes for local communities, so we were excited to continue supporting these community-based collaborations,” shares Susan White, Sea Grant executive director.

“We are excited about the possibilities these projects present and the enduring value and impact that will result as we work together to address issues and opportunities advancing the economic and social well-being of our state,” adds Raj Narayan, associate director of the Kenan Institute. “The new projects continue to build on Sea Grant’s vision and leadership for community engagement and empowerment through this important program.”

Sea Grant Deputy Director John Fear agrees. “The selected projects showcase the science and local-knowledge experts working together as a team.”

That emphasis on collaboration appealed to the investigators as well. “When you have that partner in the community, you get research that is really meaningful and addresses a problem that needs to be solved. It is not research just for the sake of research,” notes Whitney Knollenberg, one of the lead investigators.

The new projects and their respective partners are:

Rising: A Visual and Oral History Perspective of Climate-Related Change on North Carolina’s Inner and Outer Banks

Baxter Miller of Stancil, Miller, & Co., with Barbara Garrity-Blake of Duke Marine Lab, Christine Avenarius of East Carolina University, Karen Willis Amspacher of the Core Sound Waterfowl Museum and Heritage Center, Alton Ballance of the N.C. Center for the Advancement of Teaching, Ben Cahoon of Cahoon & Kasten Architects and the University of North Carolina Coastal Studies Institute Foundation, Stan Riggs of East Carolina University, Ryan Stancil of Bit & Grain, Susan West of Coastal Voices, and Jessica Whitehead of North Carolina Sea Grant

This project will merge science and humanities to explore what changes coastal North Carolinians have witnessed due to recurring and climate-related coastal hazards like sea-level rise. The team will pair oral histories with fine-art aerial photography in a traveling exhibition with stops in the Triangle, eastern North Carolina and the coast. The team believes the physical exhibit, along with a Facebook page and website for the project, will provide a tool for starting conversations about coastal change. They expect resource managers and community leaders will come away with a better understanding of the immediate threats, as well as perceptions of the people who call the coast home.

Identifying the Criteria Consumers Use to Select Value-Added Seafood

Ryan Speckman and Lin Peterson of Locals Seafood, with Barry Nash of North Carolina Sea Grant and Tom Armstrong of Vinnie’s Steakhouse and Tavern

Would consumers be more willing to try local seafood at home if it required little time or skills needed in the kitchen? This team will test ready-to-eat and ready-to-heat seafood products, with consumer feedback gathered through focus groups and a survey. Instead of using already popular seafood choices, they will concentrate on ways to make lesser-known species appealing to new customers as a way to diversify available options and further support local fishermen. Results will be shared with other producers online through Sea Grant’s website and at industry conferences and meetings.

Investigating Biological Invasions in N.C. Coasts and Estuaries: from A to Zombie

April M.H. Blakeslee of East Carolina University, with Tom Stroud of the North Carolina Estuarium, Russ Chesson of the North Carolina Estuarium and Kayla Clark of East Carolina University

Inspired by real-life zombies, this team will use ongoing research to develop an interactive exhibit at the North Carolina Estuarium in Washington that will focus on invasive species in the state. Real-time results from field observations of parasitic barnacle infestations in native mud crabs will be displayed alongside tanks with live crabs — infected and healthy — in a design created by a graduate art student. Lessons will be created to accompany the exhibit and citizen scientists can participate in field sampling at a site near the Estuarium.

Identifying Community Capital for a Sustainable Tourism Workforce on Ocracoke Island

Whitney Knollenberg of North Carolina State University, with David Tweedie of Ocracoke Alive!, Jane Harrison of North Carolina Sea Grant, David Griffith of East Carolina University, and Barbara Garrity Blake of Duke Marine Lab

Ocracoke Island is a unique and isolated destination that depends on tourism — and a sustainable tourism workforce. This team will develop a framework for understanding which resources support a strong workforce on the island and where the community may be able to make investments to build industry and community sustainability. Interviews with employers and focus groups with employees will reach a diversity of tourism stakeholders, including young adults and the members of the island’s growing Hispanic population. Findings, along with recommendations for future actions, will be summarized in a report and at an in-person workshop for the community. A study protocol also will be created for replication in other communities facing tourism-workforce challenges.

Commercialization of Low-Calcium Blue Crab Shedding Technology

David Cerino of Carteret Community College, with Adam Tyler of Marshallberg, Thomas C. McArthur III of the North Carolina State University Marine Aquaculture Research Center, and Chuck Weirich of North Carolina Sea Grant

Building on results from a North Carolina Sea Grant minigrant-funded project, this team will develop low-calcium technologies for use in the state’s soft-shell crabbing industry. They will refine the process of creating low-calcium water before working with commercial crab businesses to test the water in recirculating systems. Test results, including crab survival rates and harvest times, will be used to develop manuals and materials for transferring and commercializing the new technology.

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UGLY & WILD video premiere ​- Sept 13 @ Person St. Bar

Ugly & Wild

​Wednesday, Sept 13, 7pm
Person Street Bar, Raleigh
805 N. Person St.

$5 Admission
includes viewing, bingo, & NC oysters from Locals Seafood
>> PURCHASE TICKETS

Attend the Raleigh Premiere of our newest short film which is an entertaining look at the serious challenge of bringing ultra fresh N.C. seafood inland featuring Locals Seafood, Andrea Reusing and the Outland family of Mann’s Harbor. Admission includes film viewing, an Ugly Fish Bingo card and N.C. Oysters from Locals Seafood. Fish tacos will also be available for purchase from SPREAD Catering.

>> Share this event
Proceeds benefit NCCatch.org
Questions? Contact info@nc10percent.com

Ugly & Wild – Trailer

Trailer | UGLY & WILD: Learning To Love N.C. Fish from Vittles on Vimeo.

>> VIEW FILM TRAILER
Even though your mama said, “there are many fish in the sea,” we often seek out what we already know. Locals Seafood is an inland fish house in Raleigh, North Carolina, that believes love awaits those who are willing to take a chance with the lesser-known, but ultra fresh, bounty caught off their coast. Over the last decade 40% of N.C. fish houses have closed due to increasing demand for imported seafood; which is familiar and cheap, but from obscure sources using unknown practices. UGLY & WILD explores how Locals Seafood is creating new connections with venerable coastal fishing families to bring one of the state’s last wild foods to a dinner plate near you. After all, true beauty is fried on the inside.

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Taste of Core Sound To Serve Up History

repost from: coastalreview.org

HARKERS ISLAND – For the past 25 years, the Core Sound Waterfowl Museum and Heritage Center has made its focus those who call Down East home.

Taste of Core Sound 2017 Summer Edition, where you can enjoy a meal that represents Down East, is Friday evening. Photo: Contributed.

Those long-remembered names that have been quilted into local lore as well as the volunteers and staff who have spent tireless hours doing any and everything from spending the day frying seafood in a hot kitchen to chasing down memorabilia for an exhibit have been commemorated with the museum’s 25th anniversary documentary, “Core Sound’s Place,” that will be shown in its entirety for the first time during the annual Taste of Core Sound summer edition. The museum also hosts a Taste of Core Sound each winter.

Set for Friday, Aug. 25, the Taste of Core Sound summer edition will feature a spread of scallop fritters, baked flounder, seafood casserole, chicken and pastry, fresh wahoo salad, shrimp salad, collards, sweet potatoes, squash casserole, fresh tomatoes and cucumbers, light rolls and fig cake that will be served at 7 p.m., before the documentary is shown at 8 p.m. Doors will open at 6 p.m., when wine and cheese will be available.

Tickets are $50 per person for museum members and $65 for non-members. There will also be a raffle that night, giving ticketholders a chance to win a golf cart, 100 pounds of fresh shrimp, a Yeti Hopper 30 cooler or gift certificates to restaurants and shops across Carteret County. Tickets are $20 each or six for $100.

Karen Willis Amspacher, museum director, explained that the documentary is more of a scrapbook of all the people who have been part of the 25-year journey.

“The goal of the documentary was to bring together the voices of those who have been leaders in this work,” she said.

“Our question to them was ‘Why?’ What brought you to this project and what has caused you to invest so much of yourself in this effort for Down East?,” she said. “There were lots more questions of course, but essentially, Why? This museum is a story of people … People who care about their community – past, present and future … and that is relayed in these conversations.”

Filmmakers Ryan Stancil and Baxter Miller were tasked with condensing the past 25 years of museum history into a 25-minute film. They spent months interviewing folks who have had an impact on the museum, filtering through archives and listening to oral histories collected over the decades.

“It is an impossible task but they have captured the spirit of this museum and the heritage it preserves, documents and shares,” Amspacher added.

“Yes, it is an incredible building with an impressive collection and excellent programming but at the end of the day, it is the people and their shared dedication to their heritage and history that has made the museum a success and such an important resource for the region and North Carolina. It’s their voices that tell the story,” Miller said.

There are a range of voices that have contributed to the success of the museum that were recorded for the documentary, including that of Carteret County storyteller Connie Mason; Core Sound Decoy Carvers Guild founding president Wayne Davis; volunteer membership secretary Margaret Goodwin; decoy carver Lionel Gilgo; North Carolina Arts Council director Wayne Martin; Kathryn Chadwick, the granddaughter of founding chair, the late Billy Smith; historian and author David Cecelski; and county historian Rodney Kemp.

Echoing throughout the film is the sentiment that it’s the people who make the museum.

“I’ve always said that Down East is not so much the place, it’s the people. And to me the people are the hidden treasure of Down East, North Carolina, and the Core Sound waterfowl Museum highlights the people and what they are and who they are, so I think it plays a vital mission to understanding who we are,” Mason said in the film.

“Core Sound’s Place,” a documentary on the Core Sound Waterfowl Museum and Heritage Center’s 25th anniversary to be shown Friday depicts how the museum was built by its community to showcase Down East heritage. Photo: Contributed

Cecelski is quoted in the film as saying that the museum is one of the handful of most important museums in the country.

“And yes, the museum does very professional exhibits and they’re a first-class museum, but what’s really extraordinary about them is a way that they’re redefining what a museum is … So, it’s a museum, but half the time it’s more like church and it’s a space for homecoming and reunion and for connecting the generations. You know you couldn’t have a museum any closer to the people and the place.”

Martin of the state’s Arts Council said the office of folklife programs began collaborating with the waterfowl museum.

“I was just struck. I was struck by the fact that of all the groups I was working with, there were two groups that felt so strongly about place – the connection of place to culture. One was the eastern band of Cherokee. The other was Core Sound and Harkers Island and those communities Down East,” he said.

Martin continued by explaining that they realize that the dirt and the water and the trees and the flora and the fauna shape who they are as people and that they, in turn, have shaped those resources and utilized those resources and to some extent changed them. Adding that the fact that everything grew out of that philosophy of being connected to the land and place today’s world is so rare.

“To find communities that understand how important it is to honor that concept and, in a sense, stay true to it so that your identity remains connected to that very spot on the earth or in North Carolina.”

Kemp has a long history with the museum and spends many hours a year there leading programs, including one he created, Community Nights. One night a month, a community is highlighted  following a potluck dinner.

“You’re talking love now. You’re talking love of saltwater. You’re talking love of water everywhere. You’re talking about the breezes, the ones that freezes us in winter, and cools us in the summer. And the people,” Kemp said about the museum. “The people are unbelievable. And I don’t just mean Down East, all of Carteret County, those that are native Carteret County that were raised here are loving people that will give you what you need in a time, good friends, very good friends.”

The granddaughter of founding chairman the late Billy Smith, Chadwick has many generations tied to the museum. She said that she thinks that the museum is an anchor to what they want the future generations to be able to see.

“We were excited that there was going to be a museum. …  I think everybody was proud to see it break ground and I know my grandmother was very happy to see the gallery completed … that was probably the highlight of the museum for her, was to actually know that the building was complete and everything was how she you know if everyone had envisioned it. The dream had become true.”

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Amberjack Steaks with Almond Tapenade Recipe

amberjack-steak-recipe

4 tbsp olive oil
2 cloves garlic
¼ cup toasted almonds, chopped
¼ cup chopped Kalamata olives
½ cup halved cherry tomatoes
salt and pepper

Heat 2 tablespoons olive oil over medium high heat in a non-stick skillet. Pat amberjack steak dry with a paper towel and sprinkle with salt and pepper. Place steaks in pan, skin side down and cook for 1-2 minutes, until skin is crispy. Lay steak down flat in the pan and cook another 2 minutes, then turn again.

Remove from heat and place on a paper towel. Set aside.

Finely chop garlic cloves and place in mortal and pestle or food processor. Add chopped almonds and remaining olive oil. Pound using pestle or pulse food processor until a chunky paste forms. Fold in cherry tomato halves. Spoon mixture over amberjack steaks and serve.

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Slash Creek Oysters

CATCH INFO: Shellfish Cultivated in Hatteras, NC
Grower: Katherine McGlade
Cultivation Method: Floating Bags

slash-creek-logo

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