Tilapia from Fresh Keepers Cooperative – Eastern, NC

Products available from Locals Seafood: whole fish, skinless fillets

In a quiet corner of Eastern North Carolina, not far from Goldsboro, Dale Pridgen (pic below) taps into the Black Creek Aquifer 400 feet below ground to source some of the cleanest water in North Carolina. He uses this pristine water to raise tilapia, one of America’s most popular fish. Pridgen heads the Fresh Keepers Cooperative, currently seven tilapia producers across the state. It’s a well-known fish that has experienced negative publicity because of overseas farming practices. We are very pleased to offer this outstanding North Carolina grown product, hailing from a region of the state that greatly benefits from this new economy.

The whole fish present beautifully and dramatically, and their consistent year round availability make the product attractive for restaurant menus as well as home cooks. The skin tone of the fish varies from dark to white, with about 70% of the fish white and 30% dark. This variation in color has no effect on the flavor or texture of the fish.

With a mild, firm white skinless and boneless fillet, this tilapia is easily one of the most versatile fish we offer. Retail customers love the familiarity of the fish, and wholesale customers love being able to provide a locally farmed product that tastes great and fuels a strong business community in the eastern part of the state. Being able to source a high demand, high quality tilapia from a collective of skilled farmers within the state is a win for everyone.

RECIPES

Blackened Tilapia Baja Tacos

Pan-Seared Tilapia

Brown Butter-Sauteed Tilapia with Pistachios

Baked whole fish in Garlic-Chili Sauce

Products available through Locals Seafood: Rainbow Trout – whole fish, boneless fillets, smoked trout, trout roe

“In the shadow of Cold Mountain deep in the heart of Pisgah National Forest of Western North Carolina lies Sunburst Trout Farm. Conceived in 1948, three generations have evolved Sunburst to what is today; one of the most unique trout production sites in the country.” – Sunburst Trout

We carry several Sunburst Trout farm products for several reasons. Chiefly, the quality of this fish is unsurpassed. It’s a gorgeous product, with a striking, brilliant red-orange raw fillet that fades into a sweet peachy-pink upon cooking. Our retail customers are often drawn to the fillet thinking that it might be salmon, it bears a strong resemblance in texture and color. The fillets are free of pin bones, making it attractive to retail and wholesale customers accustomed to working with boneless fillets. Sunburst trout is also a healthy product, free of hormones, antibiotics, animal by-products, PCB’s, mercury, and pesticides.

In addition to the exceptional quality of the fish, we love the fact that this business has been family owned and operated since 1948. Three generations have dedicated their livelihoods to the care, maintenance, and growth of this unique aquaculture facility that has become an industry leader. Locals Seafood proudly offers Sunburst Trout products to retail and wholesale markets – it’s an easy place to start exploring the booming aquaculture industry in North Carolina.

RECIPES

Chef John Fleer’s Smoked Trout Hash, from Garden & Gun

Basic Whole Roasted Rainbow Trout

Jamie Oliver’s Rainbow Trout with Horseradish Yogurt & Balsamic Beets

Martha Stewart’s Deviled Quail Eggs with Caviar<

Products available through Locals Seafood: Hybrid Striped Bass, whole fish and skin-on fillets

Founded in 2002 by a group of aquaculture producers in North Carolina, The Fish Connection Cooperative understands the importance of working together to deliver the highest quality hybrid striped bass possible, consistently available 52 weeks a year. They raise the fish in an environment free of antibiotics, hormones, and pollutants – yielding a clean, sustainable product that tastes great – something everyone can feel good serving.

The Hybrid Striped Bass is harvested to order, giving our customers the freshest possible product. The whole fish range in size and grade from 1lb (small) to 2.5+ (jumbo). Skin-on white fillets range in size accordingly. With slightly more fat content than its wild counterpart, chefs and retail customers alike love the option of working with this exceptional product. Its consistent quality and availability translate into a steady menu item perfect year round for restaurants as well as the home cook.

RECIPES

Striped Bass Puttanesca

Striped Bass in a Clay Pot

Plancha Grilled Striped Bass with Creamed Kale

Roasted Striped Bass from the Barefoot Contessa