Florida Pompano

RECENT CATCH INFO Fish Landed @ Beaufort, NC
Catch Method: pound net

pompanoPompano is an excellent eating fish with a medium flavor. The firm flesh is well suited for pan, grill or oven.


Pompano In Parchment Paper: An American Classic

Pompano David – courtesy of Arnaud’s New Orleans La.

Cooked outside on the grill or inside under the broiler, the fresh flavors of herbs and the mild pompano marry together perfectly, yielding a succulent, moist and delicate piece of fish.

1 Pompano fillet (about 8 oz), with the skin on
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh basil
1 tablespoon fresh lemon juice
Pinch of crushed red pepper
1 teaspoon coarsely cracked black pepper
2 tablespoons extra-virgin olive oil

Preheat an outdoor grill to medium-high heat, or an indoor broiler to high heat. Bring the pompano to room temperature for 5 minutes before cooking.

In a metal bowl, combine all the remaining ingredients and mix well. Brush both sides of the fish liberally with the seasoning mixture and place skin side-down the grill (or skin side-up under the hot broiler). Cover with a tin pan, a tent of aluminum foil or a pot lid large enough to cover the fish and cook for approximately 7 minutes, until firm.

Center the pompano fillet on a hot dinner plate and serve immediately

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Southern Smoke South Supper Series – Nov 7

Save the Date – MENU and TICKET Details TBA

Saturday, Nov 7 at Southern Smoke BBQ – Garland, NC


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Kent’s Picks: Simple Whole Fish Recipe

Kent tried this out using whole Whiting (Kingfish), and it was delicious!

  • 2 whole Whiting (or other whole fish ~1#) scaled & gutted
  • 2 TBS melted butter
  • Salt & pepper

Put salt & melted butter inside & outside fish.
Roll in breadcrumbs
Pepper to taste.
Bake at 350 for 20 Min.

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Upcoming Book Promotion: “Gulf Stream Chronicles”

Get first-hand knowledge of the undersea world just off the Outer Banks. On Friday, October 9, at 7 pm, we host a conversation about Gulf Stream Chronicles: A Naturalist Explores Life in an Ocean River by David Lee (a former curator at the NC Museum of Natural Sciences, now deceased). Off the shore of Hatteras Island, where the inner edge of the Gulf Stream flows northward over the outer continental shelf, the marine life is unlike that of any other area in the Atlantic.These twenty linked essays introduce us to the natural wonders of an offshore treasure and challenge those of us on land to consider carefully the costs of ignoring sea life that thrives just beyond our view.
Participating on the panel:

Dr. Christopher Haney, who wrote the foreword to the book, and was a longtime friend of the author

Dr. William Mackin, a research scientist and former student of Lee’s

Mary Clark, widow of the author.

Event date:
Friday, October 9, 2015 – 7:00pm
Event address:
3522 Wade Ave
Raleigh, NC 27607-4048

Link to Event: http://www.quailridgebooks.com/event/panel-representing-david-lee-gulf-stream-chronicles

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FarmStock to be held Sunday, Sept 27

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

What: A farm party with farmers, chefs, brewers, artists and friends in support of new farm entrepreneurs and local sustainable food systems.

When: Sunday, September 27th, 6-11pm

Where: 800 N. Blount St. Raleigh

MORE INFO: raleighcityfarm.com/farmstock


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Kent’s Picks: Pink Snapper and Triggerfish


Kent (Locals Staff) had great success with this recipe using Pink Snapper (Red Porgy) and Triggerfish.


4 snapper fillets, 6 ounces each 2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, finely chopped
1/4 cup dry white wine
2 large tomatoes, chopped
1/4 cup green olives, pitted and chopped
2 tablespoons capers, drained
1 serrano pepper, finely chopped
1/2 teaspoon sugar
1 bay leaf


Brush the fish with olive oil, season with salt and pepper and grill for 2
minutes on each side. Remove and cover.

Heat olive oil in a non-corrosive saute pan over medium-high heat, add
onions and garlic and cook until soft. Add wine and reduce. Add tomatoes,
green olives, capers and pepper, sugar and bay leaf and bring to a boil and
cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes

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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.


  • 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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Supper Club in the Park at Nash Square – Sept 20


Chefs Brent Hopkins and Kim Hunter team up for the first Supper Club in the Park at Nash Square in Downtown Raleigh. Join us for an intimate dinner celebrating North Carolina’s late summer harvest, featuring ingredients from Raleigh City Farm, Locals Seafood, and wine pairings provided by Raleigh Wine Shop.

A portion of the proceeds will benefit Raleigh City Farm.

Nash Square – Raleigh, NC
Sunday, September 20, 2015 from 6 to 9 PM


field greens, radish, smoked green beans, hickory grove cheese, green goddess

snapper crudo, togarashi, melon, pickled pepper, yuzu vinaigrette, spicy radish microgreens

crispy pigs head fritter, charred peppers, pea shoots, pickled mustard seeds, smoked creme fraiche

puffed rice crispy treat, miso marshmallows, sesame ice cream, chocolate

wine pairings included with each course
menu subject to slight changes due to availability of ingredients
ticket price includes tax & gratuity


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State Farmers Market to host Seafood Day, Aug. 28

gtb_seafoodRALEIGH – Seafood lovers should make plans to attend Seafood Day at the State Famers Market Friday, Aug. 28, from 11 a.m. to 1 p.m. The second-annual event will feature free shrimp samples (first come first served), filleting demonstrations and informative displays about the state’s seafood industry.

“North Carolina’s seafood and aquaculture industries are significant parts of the state’s economy, with a combined value of nearly $130 million,” said Agriculture Commissioner Steve Troxler. “Seafood Day is a great way for those located in the Triangle to experience the freshness from North Carolina waters firsthand.”

During the event, visitors can learn how to properly filet fish and shuck oysters from the fishmongers at Locals Seafood. Children can take part in a mullet-toss competition for prizes. There also will be a display of N.C. fish species, and other educational displays from N.C. Catch, Got to Be NC Seafood and the N.C. Aquaculture Association. In addition, Locals Seafood and the N.C. Seafood Restaurant will have specials available for attendees.

The State Farmers Market is located at 1201 Agriculture St. in Raleigh. A variety of late-summer and early-fall produce is now available, including tomatoes, corn, apples and muscadine grapes. Shoppers can find local meats and seafood, wines and specialty products, as well as plants and shrubs for fall plantings.

More information about Seafood Day and other special events at the market is available at www.statefarmersmarket.org.

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Talk of the Villages: From Local Waters to Your Plate

We hope to see you at Talk of the Villages: From Local Waters to Your Plate on Thursday, September 17, 2015, 4 pm, at the Hatteras Village Civic Center.

This FREE event will feature a dynamic panel discussion on the myths and truths of seafood sustainability, separating seafood fact from fiction.

Panelists include Wanchese commercial fisherman Dewey Hemilright, seafood distributor Ryan Speckman from Locals Seafood, chef Seth Foutz from Ketch 55 Seafood Grill, and cookbook author Elizabeth Wiegand.

Talk of the Villages is sponsored by Hatteras Village Civic Association, NC Catch, NC Department of Agriculture and Consumer Services, NC Sea Grant, NC Watermen Foundation, Outer Banks Catch, and Saltwater Connections.

Talk of the Villages kicks off Day at the Docks weekend. For more information on activities and events, visit http://hatterasonmymind.com/HVCA/DayAtTheDocks/

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