Fish to Fork: An Evening Focused on NC’s Local Seafood 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, June 6 in Durham

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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Seafood Health Concerns

There is no shortage of information on the topic of mercury, PCBs, and other toxins in seafood. Research indicates that the level of pollution varies from one place to another. The best thing to do is consult local resources for accurate information and advice. We recommend you visit The North Carolina Department of Health and Human Services to learn more about fish consumption advisoriesmercury in fish and what fish are safe to eat.

If you want more detailed information, our friends over at NC Sea Grant supported research with scientists from Duke University and North Carolina State University to determine mercury and PCB content in several popular inshore and offshore species. Here is a link to their document on Purchasing Seafood that provides NC specific data and recommendations.

In short:

  • Seafood caught off the NC coast has been found to have lower toxin levels than other areas and is considered safe to eat.
  • There are a few species that may have higher toxin levels and are a concern for only one identified high-risk segment of the population: pregnant women, nursing mothers, or women who plan on becoming pregnant.
  • Locals Seafood staff is informed on mercury and other toxin risks in our species and are here to help you make an informed decision.
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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.
  • Maintain clean work environment and abide by Food Safety guidelines.

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.
  • 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.

Part-time positions available. Hourly pay plus commissions.

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

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NC Clams

Topneck Clams harvested near Swansboro, NC

A photo posted by Locals Seafood (@localsseafood) on

This time of year, North Carolina shellfish lovers are left with an empty feeling. We are sad that Oyster season has closed and we can’t wait to get our hands on some softshell crabs that are still a few weeks away. What is a shellfish lover to do? Eat clams. Yes, friends, this is the time for North Carolina clams to shine. Briny, abundant, and affordable, clams pack a wallop of coastal flavor at a great value. We are featuring clams this week and encourage you to make them a part of your seasonal seafood menu. Stop by the State Farmers Market on Sat, April 25 and get a taste. We will be offering free samples.

Talking About Brine

With oysters and clams you will hear the terms “briny” and “high salinity” that speak to a concentration of salt flavor. The opposite of salty is “mild”. When you hear shellfish flavor described as mild it means there is a lower level of salt and brine in the particular batch. The level of salinity is primarily impacted by two factors:

1. The proximity to salt water currents. Clams harvested closer to the ocean near an inlet can have higher levels of salinity creating that briny flavor.

2. The amount of freshwater in the sound. After a heavy rain or snow melt clams tend to be milder as there is less salt water in the brackish mix of fresh and salt water where clams live.

Check out recipes for clams below.

How to store your clams

To store the clams, place them in an empty bowl (no water) without a cover in the fridge. This keeps them alive and fresh. Prolonged exposure to tap water will kill your clams. When you’re ready to cook them, soak them in water for at least 30 minutes to an hour so they will purge themselves of any grit (sand). This is a necessary step anytime you cook fresh clams.

How to cook your clams

If you are one who likes that strong brine flavor the best thing you can do is simply steam the clams for 8 minutes or until they open. While they are steaming, warm up some butter and then eat them right out of the shell. This can be a great appetizer while you are heating up the grill for your entrée.

Looking for something new and slightly more gastronomic to do with your clams? Give clam pizza a try. It will take about 2 hours, but it can be a fun way to prepare clams while drinking spring wines like Rose or Sauvignon Blanc with your friends.

Franny’s Clam Pizza

>> More Clam recipes

Steamed Clams
>> from NC Seafood Recipe Book

Note from Ryan: We have always omitted the butter and lemon (sometimes pepper too) and it turns out great every time. We use the broth for other recipes, but often for bloody mary’s, and we stew red potatoes in the broth.

2 dozen clams
½ teaspoon pepper
½ cup water
Melted butter
¼ cup dry white wine
Lemon wedges
1 tablespoon Old Bay seasoning
Scrub clams thoroughly, discarding any shells that are cracked
or open.

Combine water, wine, Old Bay seasoning, and pepper in a large Dutch oven. Bring mixture to a boil; add clams. Cover, reduce heat, and steam until shells open wide, about 10 to 12 minutes. Remove clams with a slotted spoon, reserving liquid. Serve clams hot in shells with reserved clam liquid, melted butter, and lemon wedges.
Yield: 2 servings

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Summer CSF Season signup is live

Enjoy a variety of seafood fresh from NC Fishermen. It’s a great way to try new things!

How it Works
Think of The Locals Catch CSF as a curated weekly selection. $25/week guarantees approximately 2 lbs. total weight (1-2 different selections) of seafood for each week of your share period. Fish will be offered filleted (select species will be dressed whole: scaled & gutted). Shellfish are offered by count, not weight.

Pickup Location & Dates

PICKUP LOCATIONS

Raleigh State Farmers Market
THURSDAYS 10am-4pm

SUMMER 2015 SEASON:
JUNE 4, 11, 18, 25, JULY 9, 16, 23, 30

>> Purchase Share

Locals Seafood Hub
THURSDAYS 4pm-6pm

1401 Diggs Drive, Suite B, Raleigh >> MAP
SUMMER 2015 SEASON:
JUNE 4, 11, 18, 25, JULY 9, 16, 23, 30

>> Purchase Share

What makes the Locals Catch so Awesome?

  • 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 you help preserve.
  • Our catch members receive items like Bluefish, LIVE Soft Shell Crabs, Striped Mullet, Flounder, Swordfish, Yellowfin Tuna, Mahi-Mahi, Clams + more. It’s the same exceptional quality seafood that we take to markets each week.

>> Purchase a Share at LocalsSeafood.com/csf

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