a blog from Locals Seafood
After compiling years of our seafood inventory data, we created a seafood species availability guide.
Join us Saturday, August 11, for a 3-course sustainable seafood dinner with Paul Greenberg at The Durham Hotel. We’ll be celebrating Paul’s new book, The Omega Principle: Seafood and the Quest for a Long Life and a Healthier Planet. In this book, Greenberg charts the history of Omega-3 fatty acids while questioning their rise to popularity as a miracle supplement.
We have broken ground on our fish market and restaurant in Raleigh’s Transfer Company Food Hall, opening later this year. We’ll have a fresh fish market, oyster bar, and restaurant – all focusing on North Carolina seafood.
You purchased fresh fish or shellfish from one of our markets. Now what? We’ll cover the basics of caring for fresh fish, fresh and live shellfish in this guide.
Our Chapel Hill customer, Karen P. submitted this recipe for super simple baked crab cakes.
Greater amberjack has a buttery, bold flavor that is loved by many. This recipe plays up the sweetness of the fish with almonds and sweet cherry tomatoes.
Bacon and shad roe are a match made in heaven. This simple recipe was submitted by a Chapel Hill Farmers Market customer.
Our very own Steve has a simple recipe for preparing swordfish belly. Because the belly is so fatty, Steve suggests adding a few of the cooked cubes to a salad or pasta throughout the week.
It’s easy to smoke fish at home. You can eat smoke fish right off the fillet, or you can use it as an ingredient in other recipes like a dip or spread. There are a few important things to consider when smoking: the fish, the brine, and the wood.
Our fresh fish fillets are easy to prepare. We know they sound like a complicated bunch with names like White Grunt, Blueline Tilefish, and Red Drum… but don’t be fooled, they’re a breeze to cook. Read on for our tips!