Wild Oyster Season is Open


Wild Oyster Season is here! Hand harvested from Topsail Sound. Available @ markets this week.



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White Grunt

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White Grunt may be one the more under appreciated fish swimming off our coast. A bottom dwelling fish, often caught when targeting favorites like grouper and triggerfish, Grunts are reeled in a plenty on charter boats. With a very mild, white flaking flesh its a real crowd pleaser in the kitchen as well. Similar to small snapper and grouper in taste, grits and grunt have become a popular meal amongst South Atlantic fishermen. Grunts in general have seen a huge boost in their popularity on dinner plates due to their abundance and easiness to catch and tighter restrictions on grouper and snapper harvests.

White Fillets a Dozen Ways

Florida Grits and Grunt

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Seafood Month + Weekend Features

Did you know that October is national seafood month? In addition to fabulous weather and fall tailgates you have an excuse to load up your cooler with Locals Seafood. Oyster season is right around the corner. Expect us to have wild harvested, North Carolina oysters late October. For now, to satisfy your oyster hankering, try our cultivated Chadwick Creek Oysters.

This could be one of the last weeks for fresh, day boat shrimp. White Shrimp will be plentiful at markets this upcoming weekend and larger in size. We will have both 16/20count head-on (buy four pounds, get one free) and 26/30count head-off. The weather this weekend looks clear and mild. Plenty of time to get outside and cook some great seafood. Other features for the weekend will include Black Drum, Cobia, Flounder, Red Drum, Spot, Clams + Chadwick Creek Oysters.


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Fall CSF Season starts OCT 2

>> Sign up Here

The Locals Catch CSF (Community Supported Fishery) is a curated weekly selection. One share costs $25/week. That $25 guarantees approximately 2 lbs. total weight of seafood for each week of your share period. We pick 2 items for you each week and list them here the night before. Fish will be offered filleted (select species will be dressed: scaled & cleaned). Shrimp can be head on or off. Crabs & shellfish are offered by count, not weight. Potential seafood species for the Fall season can be found at our website.

Raleigh State Farmers Market
THURSDAYS 10am-4pm

OCT 2, 9, 16, 23, 30, NOV 6, 13, 20

Locals Seafood Hub

1401 Diggs Drive, Suite B, Raleigh >> MAP
OCT 2, 9, 16, 23, 30, NOV 6, 13, 20


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 it preserves
Our catch members receive items like Tilefish, Yellowfin Tuna, Sheepshead, Soft Shell Crabs, Clams and more listed here. It’s the same exceptional quality seafood that we take to markets each week.

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WWWAAHHOOOOO! A lone traveler, Wahoo are usually found in solitude, or a small loosely connected group. A prized game fish, it valued for its fighting ability, and excellent flavor. Found in tropical and subtropical waters, this species is fast growing and fecundant. Fast growth and year-round spawning protect the species stock from being damaged by high harvest rates. Wahoo is more commonly enjoyed in Hawaii and southern Pacific Islands, where it is referred to as “ono,” Hawaiian for good to eat. Wahoo flesh is lean and mild, with large circular flakes.

Grilled Wahoo w/ Tomato Sauce

Pan Seared Wahoo w/ Black Bean Salad

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NC Seafood Day @ Raleigh State Farmers Market

gtb_seafoodRALEIGH – On Thursday, Sept. 11, the State Farmers Market will host its first-ever Seafood Day highlighting the state’s seafood and aquaculture industries. The event will run from 11 a.m. to 1 p.m. and feature cooking demonstrations, free samples and educational information.

“The state’s seafood and aquaculture industries have a significant impact on local economies, with a combined value of nearly $130 million,” said Agriculture Commissioner Steve Troxler. “That’s great for local communities, but also great for consumers who enjoy seafood. Whether it’s caught off the North Carolina coast or farm raised in a local town, you can’t beat the quality and taste of fresh North Carolina seafood.”

Shoppers will have a chance to taste the freshness of local seafood during Seafood Day. Chef Tom Armstrong of Vinnie’s Steakhouse in Raleigh will be on-hand preparing seafood dishes to sample. There also will be educational exhibits on the state’s seafood industry provided by the N.C. Department of Agriculture and Consumer Services, N.C. Catch and N.C. Aquaculture Association.

The State Farmers Market is located at 1201 Agriculture Street in Raleigh. A variety of late-summer and early-fall produce is now available including tomatoes, corn, apples, muscadine grapes and greens. In addition, shoppers can find locally made meats, cheeses, wines and specialty products, as well as plants and shrubs for fall plantings. Visitors also can find unique home and garden accessories at Market Imports and enjoy a meal at one of three restaurants located on-site. More information is available at www.statefarmersmarket.org.

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African Pompano

Recent Catch Info: Fish landed @ Southport, NC
Captain: Albie Solango
Catch Method: hook n line


African Pompano is more closely to related to the Amberjack, than its similarly named cousin Florida Pompano. A member of the Jack family (Carangidae), the meat of African Pompano is high in oil and noticeably fatty. Its strong flavor pairs well with marinades and can be cooked any number of ways due to its firm texture. African Pompano is as much enjoyed raw as cooked. Its buttery texture makes it a wonderful sashimi option paired with a blend of salted dipping sauces. The large head of the African Pompano also makes it a great option for fish stock or fish head curries.

Pompano en Papilotte (in Parchment)

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Farm Aid Hoedown @ Raleigh City Farm

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

What: Raleigh City Farm’s 1st Farm-Show. Coinciding with Farm Aid 2014, a national celebration of farms and good food right here in Raleigh, we’re throwing a party with local farms, food, music and drinks! Join us (and Farm Aid staffers and farmers from across the country)!

When: Thursday, September 11th, 7-10pm

Where: 800 N. Blount St. Raleigh

Hoedown Tickets: 1st Farm-Show & Local Gumbo (Veggie, Sausage or Seafood)

$15 presale @ www.farmaid.org/event (event info under Thursday, scroll down to registration for tickets)

$20 day of Hoedown @ the Farm (limited tickets available)

>> MORE INFO @ http://raleighcityfarm.com/farm-aid-hoedown-raleigh-city-farm/


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RECENT CATCH INFO Rosefish landed @ Southport, NC
Captain: Roger Blount, F/V Shining Star
Catch Method: hook-n-line


Rosefish, Acadian Redfish, Norway Haddock, or Ocean Perch; it is a fish of many monikers. Often confused with red drum, known by North Carolinians as redfish, Rosefish hails from a completely different family of fish! Identified by its flame-red scales, the fish yields a clear, light pink fillet that is quite sweet but firm in texture. Similar to Black Sea Bass, Rosefish cook well whole, or filleted in a pan or oven.

Rosefish w/ Lemon Roasted Califlower

Mushroom Encrusted Rosefish

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Crabcake Recipes

The Carolinas are home to a healty blue crab population and crabcakes are an old tradition up and down our coast. Carolina Crabcakes are a delicacy and seafood cooks love to make their own recipes for them. Don’t hesitate to add any of your own renditions to these classic recipes. Greek yogurt works well as a lighter substitute to mayonnaise and or include some of your own seafood rubs or spices. Also, don’t forget, we have fresh picked crab meat, perfect for any crab dishes. Here are a few Carolina inspired crabcake recipes to take home and give a try!

Recipes originally printed in TRADEWINDS AUG 2014

Carolina Crabcake

Sunset Beach Crabcakes
1 lb Crabmeat
3/4 cup saltine crackers
1 large egg
2 tablespoons minced onions
2 tablespoons mayonnaise
1 teapsoon Worchestershire sauce
1 teaspoon dijon mustard
1 teaspoon Tabasco Sauce
1 teaspoon salt

Mix ingredients together reserving half of the cracker crumbs. Form three inch patties. Roll in remaining crumbs. Fry in oil until brown and crisp. Serves 6.

Charleston Blue Crab Cakes
2 cups blue crab meat
1 egg
crumbs from two slices toasted bread
1 and 1/2 tablespoon olive oil
1 tablespoon melted butter
1/4 cup chopped onion, sauteed
1 teaspoon Worchestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper

In a large bowl, beat the egg lightly with a fork, then add all the remaining ingredients except the crab meat, mix to combine. Add the crab meat to the mixture and gently toss. Heat olive oil in a frying pan. Make crabcakes by pressing handfuls of the mix into thick patties (about 1/4 to 1/2 cup of mixture per cake) Lightly brown each cake (about two minutes a side) in the pan.

 Beaufort Crabcakes in the Pan!

Beaufort Crabcakes
1 lb crab meat
2 tablespoons flour
2 tablespoons butter melted
2 tablespoons mayonnaise
juice of 1/2 lemon
1 teaspoon mustard
1/2 teaspoon crab boil seasoning
1 egg beaten
salt and pepper to taste
cracker meal

Combine all ingredients except egg, salt, and pepper. Beat egg with salt and pepper added. Form crab mixture into cakes. Roll each cake in cracker meal, dip in egg, then roll again in cracker meal. Fry in hot oil until brown. Serves 6

Wilmington Crabcakes
1 lb crab meat
1 egg beaten
1 green pepper chopped
1 tablespoon dried onion
1 teaspoon dried mustard
1/3 cup bread crumbs
3 tablespoons mayonnaise
dash salt and pepper

Place ingredients in a bowl and mix together, forming into cakes. Cook cakes in hot vegetable oil, at least three minute per side. Serves 5

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