Squid

Catch Info: Squid Landed @ Beaufort, NC
Catch Method: trawl

squid

How to Clean Squid – Food 52

Sautéed Calamari with Parsley and Garlic

Five-Spice Crisp-Fried Squid Recipe – NYT Cooking

Garlic-and-Herb-Braised Squid

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Two Great Uses for Leftover Fish

Two Great Ways to Use Leftover Fish

It has happened before. You have cooked up more fish than you can eat. What a waste to throw it away, you say. Never fear. There are two ways you can get another good meal out of your leftovers.

1. Fish cakes
2. Tuna salad (using another fish)

For the busy cook, it is helpful to note that both of these recipes can benefit from cooked fish hanging out overnight in the fridge. Being firm and slightly drier can help with cakes or salad.

Make Fish Cakes

This also works well for a fish you bought you may not care for. Maybe you gave Mullet, Mackerel, or Bluefish a try and you just didn’t quite enjoy it. When you put it in a cake it will taste just fine. You get the nutrients of the fish and your money’s worth. Fish cakes make an easy lunch or weeknight meal.

There are hundreds of recipes for fish cakes. Most use boiled potatoes. And almost all of them call for Salmon. You can use any range of fish you like instead of salmon!

Here is a simple recipe from across the pond from Jamie Oliver: Simple Fish Cakes

I like to whip up a simpler version without the potatoes. Crumble the cooked fish in a bowl, add green onions, garlic or shallots, spices and and egg to bind. For spices you can go European with thyme, sage, rosemary, etc. or you can go Eastern with curry or other spices. A key step is to refrigerate the cakes for at least 30 minutes so they get firm. Take them out and roll in flour to coat. Fry until golden and eat!

Make a Fish Salad

If you have enjoyed dinner, and maybe a nice wine to wind down, pop the leftovers in the fridge and rest easy knowing you can get the best out of them tomorrow. The next day for lunch make your favorite tuna salad recipe but insert your fish for the tuna. You can then eat it on a sandwich, rolled up in a tortilla, or mixed into a pasta salad.

Here is a recipe if you need a refresher: Simple Tuna Salad

I believe there are a couple of key things to make a great tuna salad:

– celery salt
– lemon
– half mayo/ half greek yogurt

Celery salt adds a subtle flavor while mixing in half yogurt gives a light zip. From there on I think Cilantro makes it pop. You can also add curry to give it that flavor. And as much as we debate BBQ sauce we could also throw down on sweet relish. to relish or not to relish, that is the question.

The next time you stop by our markets, you can grab a little extra fish so you are not left short for the big meal knowing leftovers won’t go to waste. Or, take a chance on a fish that is not normally what you like and give cakes or salad a try. It will go the mile. If you want to get in another meal or two of fresh local seafood a week think about picking up an extra fillet under $10/ pound and enjoy it with these two ideas.

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Bluefin Tuna

RECENT CATCH INFO: Bluefin Tuna landed @ Wanchese, NC
F/V Bi-op-sea
Catch Method: pole n troll

U.S. wild-caught western Atlantic bluefin tuna is a smart seafood choice because it is sustainably managed under a rebuilding plan that allows limited harvest by U.S. fishermen. – NOAA FISHWATCH

bft-sashimi

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Hook & Vine – April 24

Join us on Sunday, April 24 for five amazing NC seafood creations prepared by local restaurants and expertly paired with wines from The Wine Feed! Last year’s event was a great success, so this year we are going even bigger! VIP Admission starts at 12pm, with the second and third entry times at 1 and 2pm. Space is limited for each session so book your preferred entry time on our website early!

Participating restaurants: Provenance​, Capital Club 16​, Plates, Boiler Room Oyster Bar, Centro

Hook & Vine tickets on sale NOW!

>> INFO + TICKETS

hook-vine-2016

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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.

Requirements

  • 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) localsseafood.com

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Piedmont hosts Seasons of the Sea Seasonal Dinners Celebrating Sustainable Seafood

SeasonsOfTheSea_logoLoRes[Durham, NC, February 9, 2016] – As a longtime supporter of small, North Carolina growers, Piedmont has been equally committed to being a good steward of the sea. Relationships with LOCALS SEAFOOD have enabled Piedmont to share fresh-caught fish from North Carolina’s coast throughout the year, and to be advocates for a robust North Carolina seafood economy.

This year, Piedmont invites chefs, fisherman, and organizations supporting sustainable seafood to collaborate with Executive Chef Greg Gettles on multi-course dinners showcasing the diversity and seasonality of fish and shellfish from our coast. This 4-part dinner series will highlight North Carolina’s seafood in Winter, Spring, Summer and Fall.

piedmont-crudoEach menu will feature alternating seafood dishes from Executive Chef Greg Gettles and a guest chef, as well as canapes to start, and a dessert. Contact 919-683-1213 for reservations. 6-course menu;
$65/person; wine pairings available for additional $20.

A percentage of every ticket purchased will fund North Carolina Catch. “Fresh seasonal seafood from our coast is top notch. NC Catch couldn’t be more pleased that Piedmont is presenting a special taste of the best that North Carolina has to offer,” explained NC Catch President Jimmy Johnson.

Piedmont welcomes…

Chef Ricky Moore of Saltbox Seafood Tuesday, March 1st

What’s in season?
Late Winter offers Black Bass, Snapper, Triggerfish, Flounder, + possibly Swordfish and Tuna, and Wild Oysters

All special menus may be previewed at piedmontrestaurant.com

Stay tuned for the announcement of Piedmont’s Spring Seasons of the Sea dinner.

North Carolina Catch is a 501(c)(3) nonprofit organization established in 2012 with assistance from Saltwater Connections, a regional economic development initiative. The governing Board of Directors is composed of fishermen, seafood dealers, restaurateurs/chefs, and representatives from businesses, local governments, agencies and organizations with interest in sustainable, economically vibrant fisheries and a healthy coastal environment in North Carolina.

greg-crawford-peidmont
Piedmont has cultivated a loyal following for their adventurous, 4-star seasonal dining experience in downtown Durham. The Wall Street Journal named Piedmont a “Next Generation Farm-to-Table Restaurant” for their commitment to featuring foods raised, harvested and caught in North Carolina, especially from their farm partner, Coon Rock Farm. Chef Greg Gettles’ inspired cuisine showcases local ingredients in classic dishes, reimagined with an inventive spirit. General Manager Crawford Leavoy is known for his thoughtful craft cocktail program and versatile wine list, including a reserve wine-by-the-glass program. Located in the old Nash Car Dealership in downtown Durham, NC, Piedmont is a reflection of North Carolina’s Piedmont region today. Located at 401-B2 Foster Street, Durham, NC; 919-683-1213.

Follow @PiedmontRestaurant on Twitter, @PiedmontDurham on Instagram, and Piedmont Restaurant on Facebook. piedmontrestaurant.com

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Skillet NC Speckled Trout, Warm Almond-Caper Vinaigrette with Cauliflower “Grits”

recipe by Ricky Moore, Chef and Owner of SALTBOX Seafood Joint, Durham, NC

Serves 4

Ingredients:
1/4 cup chopped fresh flat-leaf parsley
1/4 cup toasted almond
2 tablespoons olive oil, divided
1 tablespoon grated lemon rind
1 1/2 tablespoons fresh lemon juice
1 tablespoon capers, drained and chopped
4 (6-ounce) trout fillets
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparation:

Combine parsley, 1 tablespoon oil, rind, juice, almonds and capers in a small bowl, stirring with a whisk.
Heat a large cast-iron skillet over medium-high heat. Sprinkle fish evenly with salt and pepper.
Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange fish, skin side down, in pan; cook 5 minutes.
Turn; cook 1 minute or until fish flakes easily when tested with a fork.
Remove fish from pan. Add parsley mixture to pan; cook 30 seconds, stirring constantly. Spoon parsley mixture over fish. Serve with lemon wedges, if desired

Cheddar Cauliflower “Grits”

Serves 4

Ingredients:
2 tbs. butter or coconut oil
1 medium onion, minced
1 large head Cheddar or orange cauliflower, cut into florets
1 cup white vegetable broth
1 cup milk
1/4 cup boursin cheese
salt and pepper to taste

Preparation:
Run cauliflower florets through a food processor until they are rice-like in consistency. You can also use a grater, but the food processor is quicker.

Melt butter or coconut oil in a large sauce pot over medium heat. Add onion and cook for a couple of minutes or until soft. Add riced cauliflower, broth and milk. Bring to a boil then lower heat and cover.

Allow to simmer for 10 minutes or until liquid is absorbed to your liking. Add cheese and season to taste with salt and pepper.

Note: Cheddar or orange cauliflower is hybrid varietal. Compared to the traditional white variety, this cauliflower has a brilliant golden orange hue.

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Southern Season Cooking School with Chef Ricky Moore

Chef Meets Fisherman: Saltbox’ Ricky Moore and Locals Seafood’s Lin Peterson

saltbox-rickyMonday, May 16, 2016
6pm • $50
Southern Season Cooking School – Chapel Hill

Chef Moore’s Saltbox prides itself on food that is a la minute – fresh! That doesn’t just start with the time you order it, but begins with the time the seafood left the water to the time Chef Moore places it on your plate. Join Ricky and Lin Peterson of Locals Seafood as we become educated on not just the preparation of the food, but the process it takes to leave the NC waters and arrive to your chef.

Menu: This menu will be based on the local catch of the week and could include: Crabs, Mahi, Shrimp, Swordfish, Yellowfin Tuna, Amber Jack, Sheepshead, or Littleneck Clams. Your meal will be designed in a thoughtful manner by Chef Moore and Locals Seafood.

>> INFO & SIGNUP LINK

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Oyster Chowder Recipe

Great recipe for cold weather! Recommended by a Chapel Hill Farmers’ Market customer

http://cooking.nytimes.com/recipes/6460-oyster-chowder

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Salmon caught by NC Fishermen!

sockeye-fishermen

Heidi & Steve

We are excited offer Sockeye Salmon caught by fishermen from Asheville, NC. Each summer, Heidi and Steve leave for Alaska and spend the summer fishing Bristol Bay. They then process and bring back the best possible wild caught salmon you can buy.

Sockeye is one of the most prized of all salmon species. It is known for its bright red color, firm texture and rich, delicious flavor. These boneless Sockeye portions are individually vacuum sealed and super convenient.

~6 oz portions – $6.75 each
**NOTE: Salmon only available for pickup at Raleigh Farmers Market

sockeye-portion

“I have never run across such beautifully packaged sockeye – deep red fillets nestled in pairs, expertly sealed and ready for the table.”

In contrast, farmed raised salmon, with its artificially colored flesh and unnatural marbling, is a decoy for the gastronomic experience salmon was intended to be. Wild salmon has the benefit of tasting wild: firm fleshed from a life lived with vigor, deeply hued and kissed by the cold, briny water it was pulled from. Asheville Citizen Times – “Alaskaville Salmon” January 2013

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