Fall Seafood Selection

Fall is an excellent time for NC Seafood. We see many well known favorites along with lesser known species. It’s a great time to try something new like Dogfish, Mullet or King Mackerel!


NC Seafood Availability for November and December:

Black Sea Bass
King Mackerel
Speckled Trout
Gray Sea Trout
Striped Bass (Rockfish)
Yellowfin & Bigeye Tuna
Sea Scallops

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Bell’s Reef Oysters

CATCH INFO: Shellfish Cultivated in North River, NC
Grower: Michael Starks
Cultivation Method: Bottom Cages

Saltier cousin of Chadwick Creek Oysters. Chadwick Creek provides Bell’s with seed and gear. Bell’s Reef have a nice, deep cup and white shell like Chadwick Creek.

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Blind Pig Dinner – Nov 12


A Raleigh underground dinner, NC chef collaboration and fundraiser focused on fresh North Carolina seafood and supporting our local marine fishing industries through NC Catch.

In collaboration with: Locals Seafood

Proceeds proudly donated to and support: NC Catch

Featured Chefs: Kyle Mcknight, Steve Goff of The Blind Pig Triangle/Brinehaus Meat & Provisions, Keith Rhodes of Catch Wilmington, Ricky Moore of Saltbox Seafood Durham, Mike Moore of Blind Pig Asheville/Old Etowah Smokehouse & Jesse Bardyn of Cafe Lucarne Raleigh

Location: Undisclosed in Raleigh, NC until 48 Hours prior to the dinner by email.

Menu: Seven Undisclosed Courses of absolutely fresh and amazing NC Seafood

Don’t miss this amazing supper!

Tickets: $75, Gratuity NOT included, please bring cash for your servers!


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Farmstock – Sept 24

New Belgium will provide Beer, with proceeds going to the Growth Fund.


Seafood Gumbo prepared by Stanbury
Veggie Gumbo prepared by The Fiction Kitchen
Chicken & Sausage Gumbo prepared by Standard Foods

Ingredients provided by Farmers’ Collective, Endless Sun, Raleigh City Farm, Old Milburnie Farm, Locals Seafood.

$15 Tickets available at the Gate. Includes music and gumbo. Beers available for purchase.

>> MORE INFO: http://www.farmerscollectivenc.com/pages/farmstock

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Simple Baked Crab Cake Recipe

  • olive oil for brushing baking sheet
  • ½ cup mayonnaise
  • 1 Tbsp Meaux mustard (whole-grain Dijon)
  • ½ of beaten large egg (approx. 1 ½ Tbsp)
  • 1 pound lump crab meat, picked over
  • salt and pepper
  • minced fresh parsley

Preheat oven to 400F and lightly grease a baking sheet with oil.

In a large bowl, whisk together the mayonnaise, mustard and egg. Season to taste with salt and pepper, then fold in crab and parsley until just combined.

Gently form mixture into four 1-inch thick cakes (can use a small ramekin as a mold) and transfer to baking sheet.

Bake crab cakes in the middle of oven approx. 20 minutes, or until golden. Let crab cakes stand on baking sheet 5 minutes before

Yield = 4 crab cakes (2 main course servings)

NOTE: Can make smaller crab cakes for appetizers. Reduce baking time to approx. 15 minutes.

Recipe courtesy Chapel Hill Farmers’ Market customer, Karen Powers (modified from Jimmy Sneed’s recipe in Gourmet May 1994)

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Tomatoes and Seafood are a Summer Hit

maters-chfmWe all know summer is in full swing when it’s tomato time at the farmers market. What are some ways that tomatoes and seafood go great together? For this blog post we will skip traditional tomato sauces that can survive with canned tomatoes and be at our service in the fall and winter. We will also save those wonderful hot tomato-based stews and soups that come to mind. We don’t need any help staying warm inside the raging hot inferno known as Summer in North Carolina. We’re going to talk about those fresh, plump tomatoes you waited for all season that very soon may be piling up on your counter.

Here are three ways you can pair seafood with fresh tomatoes or cherry tomatoes:

Salsa Cruda

The quickest thing you can do is make a tomato salsa to top your cooked fish. You can prepare the fish however you like and add the crisp, cold salsa on top as a makeshift sauce. Salsa Cruda typically has a little spice. You get a bonus here for also using any hot peppers you pick up at the market. You could also go tropical and add Mango to your salsa, or you could add a Mediterranean twist with olives and capers. In any case, it sounds more gourmet with the name Salsa Cruda. Whatever you choose to put in your salsa the contrast of cool with the heat of the cooked fish will make dinner stand out with a crowd or a simple dinner at home. Here is a Fish with Tomato Salsa Recipe to get you started.

Fra Diavolo Sauce

This is a traditional spicy Italian red seafood sauce. When used with shrimp it should be more of a summer staple than it is. We would choose this one for a special occasion because one, it will scale well and easily feed a crowd, and two, it also has a gourmet approach that will signal you put extra effort in the dish. If hosting a dinner party you could give a little history. Fra Diavolo means “Brother Devil” in Italian. He was a Guerrilla leader who resisted the French occupation of Naples in the early 1800’s. We would have to ask an Italian if the name of the sauce is related to the revolutionary. On the surface, though, it makes for an interesting note to enlighten your guests. The real reason to use this sauce? It is a great vehicle for shrimp! Get your tomatoes, hot peppers, and shrimp for this wonderful sauce. You can find plenty of traditional recipes for Fra Diavolo online, but we really like the look of this American take on the dish in a recipe from Rachel Ray: Cherry Tomato Fra Diavolo.

Baked Whole Fish with Tomatoes

For good reasons, the usual suspects for baked fish are salt, pepper, olive oil, and lemon. Now is a great time to add sliced or diced fresh tomatoes to the list of toppings for baked fish. Sure, you could skip the whole fish and go for fillets. If you have been waiting to try your hand at whole fish, though, tomatoes are a great seasonal inspiration to give it a go. Here is a recipe from an Italian cookbook of mine that features one or our most plentiful and lower cost fish, Striped Mullet. (Like any other recipe talked about today, you can substitute any number of other Locals Seafood catch.)

Baked Striped Mullet with Tomatoes
Cefalo al tegame

From the book Fish: Recipes From the Sea, Phaidon Press

1.25 lb whole striped mullet
1 Tbs chopped oregano
1 Tbs chopped parsley
1 garlic clove
1.5 cups of dry breadcrumbs
1 lb of tomatoes peeled, seeded, and diced
Juice of one lemon
Olive oil

Preheat the oven to 350 and brush a large ovenproof dish with oil. Put the fish in the prepared dish, season with salt and pepper and sprinkle evenly with the oregano, parsley, garlic and breadcrumbs.

Top with the dice tomatoes, drizzle with olive oil and bake for about 20 minutes. Remove the dish from the oven, sprinkle the lemon juice over the fish and serve immediately.

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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 hardworking, motivated, responsible 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(scale/fillet) 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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Piedmont brings the Lowcountry & the Bayou together for a celebration of NC Shrimp

SeasonsOfTheSea_logoLoResWednesday, August 24 @ Piedmont Restautant – Durham, NC
Chef John May + Chef Jay Pierce
Crawford Leavoy + Inez Ribustello

On August 24 th , Piedmont’s new Executive Chef John May – formerly of Chef & The Farmer – welcomes Chef Jay Pierce of The Marshall Free House in Greensboro, NC and author of “Shrimp,” a Savor the South cookbook by UNC Press, to collaborate on a 7-course celebration of sustainably raised NC shrimp. Piedmont will celebrate shrimp at its prime in North Carolina, with Locals Seafood providing all of the shrimp from the waters of the Pamlico Sound, Wanchese, and Beaufort, and General Manager Crawford Leavoy welcomes Inez Ribustello of On the Square and now, her new Tarboro Brewing Company, to join the dinner, and offer a Tarboro Brewing beer with each course.

This dinner will be celebrated Wednesday, August 24th, at 6:30pm. The $65/person 7-course menu is also available for $85, with beer pairings. Contact 919-683- 1213 for reservations.

“Shrimp is one of North Carolina’s most beloved treasures, and August is a prime time to enjoy it from all corners of the coast, including roe shrimp. With Jay Pierce joining me, who hails from New Orleans, it made sense for us to share our versions of the time-honored shrimp dishes of our heritage – from the Lowcountry and the Bayou,” explained Chef John May.

– Summer Menu –

first course
shrimp ceviche, watermelon, charred leeks, sorghum

second course
pickled shrimp, corn soup, poblano oil
Tarboro Brewing Company “Nana’s Roof” Belgian Pale Ale

third course
shrimp mousse, green goddess, summer vegetables

fourth course
rice-crusted shrimp, boiled peanut nuoc cham
Tarboro Brewing Company “Town Common’’ English-Style Ale

fifth course
shrimp & grits
Tarboro Brewing Company ‘’First Ryed” India Pale Ale

sixth course
frogmore stew, aioli, smoked potatoes, bbq corn
Tarboro Brewing Company “Downtown Abbaye” Belgian Dubbel

seventh course
buttermilk pound cake, blackberries, basil

Each season, 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 highlights North Carolina’s seafood in Winter, Spring, Summer and Fall. Each menu features alternating seafood dishes from Executive Chef Greg Gettles and a guest chef. Contact 919-683- 1213 for reservations. 6-course menu plus canapés and more; $65/person; wine pairings available for an additional $20.

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.

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.

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Fish Fry with Al’s Burger Shack

hawriverSunday, July 31st @ 6pm at Midway Community Kitchen

Join Al Bowers and Kathy Gunn as they fry up fish from Locals Seafood, served with local beer from Haw River Farmhouse Ales. The menu is a secret but it will undoubtedly knock your socks off. We’ll give you one hint, Haw River beer batter is in order… that’s right.

Food will be served from 6-9pm. Tickets are $65 and include dinner and beer from Haw River Farmhouse Ales!

Sign up by July 28th to reserve a seat!

>> sign up at: midwaycommunitykitchen.com

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RECENT CATCH INFO: Fish landed @ Wanchese, NC
Catch Method: Pound Net


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