Our fishermen catch amazing, mild, white fleshed black sea bass off our coast. They catch striped bass too, but today we’re talking about black sea bass. They catch largemouth bass, but that’s a freshwater fish, today we’re talking about black sea bass. They do not catch chilean sea bass, which is not even bass at all. These are distinct fish. If you see “bass” on a menu, ask what kind. After all, you wouldn’t just walk up to a bar, order a glass of booze and hope the bartender served the obscure IPA you had in mind.
We are also thrilled to offer wild-caught cobia! This dense, steak-like white fish is comparable to swordfish with more intense fat marbling. In a word, luscious.
Black Sea Bass with Chile Salt
Whole Roasted Black Sea Bass
Black Sea Bass with Baby Vegetables
Cured Cobia with Toasted Pine Nut Relish
Cobia with Clam Chowder
You really wanna shine this time of year. But with 101 festive events and end of year meetings etc etc etc, a hectic holiday agenda can be the starting line for losing your cool. We all know smart eating habits and the associated health benefits can actually help you keep your cool. And man, you are cooler than cool! Your friends at Locals are here to make you feel like the rock star/goddess you really are. It all starts with one simple piece of advice…EAT MORE LOCAL SEAFOOD.Surprise!
We’re featuring two nutrient rich ocean fish to help you stay satisfied and heart healthy without compromising on delicious. Swordfish and tuna, caught by our friend Captain Mark Cordero on the fishing vessel Fine Tuna will be available at the markets this weekend.
Did you know (aka fun facts to share at slow parties this month)…
Many of our customers ask us about mercury in seafood. There are wonderful resources online that speak to the truths behind mercury in seafood. The National Resources Defense Council offers a handy mercury calculator that factors in weight and fish origin as well as portion size. The fact remains that many organizations, including the North Carolina Department of Health advise women of childbearing age and a few other groups not to consume fish that are high in mercury.
For those who want to put on their fancy pants, check out this link with 5 fresh tuna recipes that include Tuna Tartare with Foie Gras. We were also fascinated by Iron Chef Morimoto’s list of tips for lovers of raw tuna.
This collection of best swordfish recipes from our friends at Food 52 has unexpected ideas for this steak-y fish, like Suya Swordfish, made with an adaptation of a Nigerian peanut marinade, and San Francisco Swordfish Cakes.
Thanksgiving! A time for family, elastic waistbands, a double order of patience, and really stellar food that will knock people’s socks off and leave the table in hushed awe. We *might* be slightly biased, but in our minds there is no better way to express gratitude and love than a thoughtful home cooked meal. The pilgrims and their friends almost certainly feasted on a variety of shellfish – some dining traditions should never go out of style.
Luxe things up next week. Treat your family to seafood twists on Thanksgiving classics. Don’t fret, we’ve listed a few favorite suggestions, check out our Pinterest Holiday board for even more.
PRE-ORDER TODAY, and please remember to take note of our Thanksgiving hours.
Listed at right ———————————>>>>
Remember, that a bottle of wine & other hostess gifts would create even more smiles tucked into one of our holiday gift bags!
We are so grateful for you, and we look forward to seeing you at the markets!
Smoked Trout Blinis w Creme Fraiche
Fried Oysters w Spicy Remoulade
Scallops w Sweet Potato Puree and Onion Marmalade
Pastels (Fried Fish Pies)
Devils on Horseback
Roasted Oysters w Green Tomato Pickle & Cranberry Relish
Shrimp w Pancetta and Rosemary
Oyster Dressing Grand Mere
Herbed Oyster Stuffing
Oyster Cornbread Stuffing
Zucchini-wrapped fish w/ butternut squash hash & pinot noir butter sauce use any firm white fish!
Roasted Shrimp and green beans
Shrimp mashed potatoes
Seafood Bubbly Bake
Jalapeno Shrimp Cole Slaw
Bacon wrapped Bluefish
Dogfish. It’s not just for beer lovers!
We’re excited to have smooth dogfish available for our retail customers this weekend. Our friends up north have begun to utilize dogfish as a substitute for overfished cod, and in our own backyard, Ricky Moore, Chef/owner ofSaltbox in Durham, calls smooth dogfish “righteously delicious!”.
This shark (yes, SHARK) has flat, blunt teeth that are perfect for chomping down on tricky prey – lobsters and crab are among its favorites. A scavenger’s diet of shellfish, mollusks and a host of smaller sea creatures contribute to the slight sweetness of dogfish. The skinless fillets are boneless with a firm white flesh.
While dogfish is fantastic grilled, broiled, roasted or baked, please do not attempt to pour into a pint glass and imbibe. That’s best for the brew, not our fresh catch. See you at the markets!
Article & recipe: Industry Turns Hopes towards Dogfish + Dogfish “Tuna Melts”
Dogfish Shark with Tomato and Citrus (sub smooth dogfish for spiny in this recipe)
Dogfish Steaks wrapped in bacon
Video on how to cook dogfish
At Locals, we sell fish from the well-managed fisheries off the North Carolina coast. One of the controls that authorities use to manage fish populations is catch limits. Triggerfish season has been closed since early summer. Well friends and Trigger lovers, we have good news. The commercial annual catch limit for Grey Triggerfish was not met, and the season has been reopened for commercial harvest until November 14th.
Trigger has become a favorite of chefs and retail customers alike because of its mild flavor and firm texture with a pretty white flake. Get it while we have it, because the season won’t reopen again until January 1st.
Jeremiah Bacon (from The Macintosh in Charleston) recipe for Grilled Triggerfish with Potato Salad works well with Swordfish and King Mackerel!
Coastal Carolina Cuisine YouTube featuring Chef Kelly Murphrey preparing Triggerfish Piccata.
photo credit: Vanda Lewis
It’s that time of year again. Holidays! Warm and rich flavors are filling the kitchen and dining rooms of homes throughout our great state. If you’re in the need of something robust, smoky, dense, and can be served hassle-free at room temperature with no recipes or cooking instructions….
Smoked Russian Sturgeon – portion cut fillets
INGREDIENTS: Sturgeon, salt, brown sugar, spices, natural wood smoke
$40/lb (6-8oz portion ~$20/pack)
Bone-out, hickory smoked with brown sugar, brine, and spices. This yummy treat is best served at room temperature just like red wine (or paired with it!) allowing the natural oils and flavors to come to life.
Atlantic Caviar & Sturgeon Company sustainably raises Russian Sturgeon (acipenser gueldenstaedtii) at their aquaculture farm in Happy Valley, NC. This is the first time we have been able to offer you smoked sturgeon and caviar products. Unlike the vast amount of imported sturgeon and caviar…Atlantic Caviar & Sturgeon Company is cultivated in our own backyard! Enjoy.
Available by Special Order: Ossetra Caviar (30g tin) $100
Flounder is the mild, delicate white fish that suits just about every palate. It tiptoes into a dish, makes sure everything is agreeable, and then proceeds to please.
King Mackerel is the opposite. Robust, dense, an excellent source of omega 3 fatty acids and the antioxidant mineral selenium, this fish has a presence on your plate. It has attitude. Its loaded with things that make your heart healthier and your brain stronger. Its bold flavor can be intimidating simply because it isn’t familiar.
Wildly popular in the UK, this oily fish is prized for its versatility. Grilled, broiled, fried, poached, stuffed or baked, King Mackerel works well with a variety of preparations, and loves strong & spicy flavors with a touch of acidity. We are thrilled to offer it this week in steaks and in fillets, ready for your culinary prowess. Enough of the mild stuff. Indulge in this rich and powerful fish.
And before you explore the recipes below, don’t forget, this Wednesday, October 30th is the last day for the downtown Raleigh farmer’s market on the 400 block of Fayetteville Street. We will happily continue to sell the finest fresh NC fish at the Raleigh State Farmers Market (inside the Market Shoppes), the Western Wake Farmers’ Market, and Chapel Hill Farmers’ Market. See you at the market!
Bittman’s mackerel fillets simmered in soy sauce
Pan-roasted mackerel with sweet potatoes
Quick and easy pan fried mackerel with fennel and potatoes
grilled mackerel with Jerusalem Artichoke, pistachio and cardamom
This BBC site has at least 15 recipes divided into brunch, main course, etc
Striped Bass and Tilefish: two of our best sellers that we are pleased to have for the markets this weekend. These always sell quickly because of their versatility and broad appeal. Striped bass aka rockfish is high in protein and low in calories – a 3 oz serving has 15g of protein and just 80 calories. Add the health benefits of the omega-3 fatty acids, and a firm white flesh that loves everything from the grill to a pan sautee and you’ve got a whole lot to love in one little fillet.
Equally appealing is the blueline tilefish – that dense white fillet that we love selling to grouper lovers. Perfect for the broiler or a pan roast – it’s a mild white fish that provides the perfect gateway for exploring species that may not have been on your radar.
Both fish can be substituted in recipes that call for snapper, grouper, and (gulp…tilapia…although you never touch the stuff anymore!). This is a great opportunity to refer to the classic Mark Bittman guide, White Fillet a Dozen Ways.
Bobby Flay’s Sauteed Tilefish with Haricots Verts
Saveur featured at least 8 different Wild Striped Bass recipes including fillets with chanterelles
Striped Bass Poached in Spicy Soy Sauce another Bittman classic that would work well with both fish
Certain cultural truths exist.
- Europeans don’t eat much peanut butter.
- David Hasselhoff is a huge celebrity in Germany.
- Americans love head off shrimp.
There may be arguments to support those first two sentences (the ‘Hoff does have a pretty sweet voice), but we can’t get behind the head-off shrimp thing. The head contains the hepatopancreas, a digestive organ that is called the tomalley in lobster and crabs. It’s the stuff that makes shrimp taste the shrimpiest. You love that shrimpy flavor! So come on, friends! Shrimp is our best selling product at farmers markets across the Triangle. We introduced you to Tilefish. You fell in love with Sheepshead when you bought it from us for the first time. Listen to Locals, we won’t lead you down an un-tasty path. Give head on shrimp a chance!
For the last several weeks we’ve been selling stunning head on shrimp caught by our friend Luke Midgett in Stumpy Point, NC. Today Luke shared a sad but inevitable forecast: the end of his shrimping season is close. Sigh. Let’s turn our thoughts instead to the bright side – we’ll have more head on shrimp for you at the Raleigh State Farmers Market this week. We will offer the amazing buy 3lbs get 1lb free deal again on Thursday. You only have a couple more chances to use that buy $25 get $5 off coupon. See you at the market!
Some of our favorite head on shrimp recipes
Garlic Shrimp (Chinese style)
Grilled Jumbo Shrimp with Garlic Herb Butter
New Style New Orleans Barbecue Shrimp
Salt Roasted Shrimp
Sheepshead. It’s a staff favorite at Locals Seafood, but we have one heck of a time educating our customers about it. This inshore fish with a fondness for fiddler crabs is an underdog competing against familiar names like grouper, tuna, and flounder. Sheepshead. Say it a few times. That name is so weird! In addition to its unfortunate name, Sheepshead has the double whammy of its natural appearance – a suit of convict stripes and frighteningly human buck teeth. The poor thing just can’t get a break. Now let’s get down to what we love about it.
It’s ‘kinda’ the perfect white fish ever. It has the qualities that appeal to the pickiest eaters (ahem, it’s a mild white fish!) while still retaining a bit of sweetness thanks to its diet of crabs and sea urchins. The flake is dense and moist without being steak-like, and the texture stands up well to a variety of cooking methods. It’s even known as Poor Man’s Lobster in parts of Louisiana. Something tells us that might be a slightly more marketable name.
Baked Lemon Sheepshead; Broiled Whole Sheepshead; Spicy Sheepshead Nuggets
Video: Sean Brock of HUSK restaurant in Charleston prepares Sheepshead fillet on Hook, Line & Dinner
Sean Brock’s sheepshead fillet w/ cornbread puree and butterbean chow chow
10 recipes for sheepshead from a Louisiana TV station