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:

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


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Crawfish season is here!

Live JUMBO Crawfish just in from Sterling Davenport (Roper, NC). Avail FRI & SAT @ Raleigh Farmers Mkt. Pre-order for WWFM and CHFM.


A video posted by Locals Seafood (@localsseafood) on

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There’s more to Mahi-Mahi

Mahi is one of the most popular fish we see this time of year. It has a the right balance of moist, sweet, and firm meat that makes it great on the grill for a summer BBQ. It is also a classic fish for use in fish tacos.

Another thing we like to do at Locals Seafood is share interesting facts about the species caught by North Carolina fishermen. Every fish has its own story that can help build and even deeper connection with the food we eat. Here are a few notes about Mahi you can share with friends and family over the grill or in the kitchen this weekend:

Mahi goes by many names around the world. Its original name is Dolphinfish but is now marketed under the Hawaiian name Mahi Mahi so no one would confuse it with the mammal. In our neck of the woods you can shorten it to one “Mahi” and everyone knows what you are talking about. Another common name is Dorado, in Spanish, that you may have seen on the menu in Central America or the Carribean. Check out a full list of names from around the world here: FAO Species Sheet on Dolphinfish

Searching for recipes using another name for a fish is a great way to discover something new. For example, in Malta Mahi is called “Lampuki”. They have a traditional fish pie that may be a fun thing to try. Traditional Lampuki Pie.

Mahi is a fast and well traveled fish. They can reach speeds over 50 mph. Tagged fish have been found to travel a minimum of 1,200 miles, and some circling the Atlantic for up to 4,000 miles! They are currently on their migration North up our coast. Read more detail about the Dolphinfish tagging program with South Carolina DNR, and South Atlantic Fisheries Management Council.

The Mahi Mahi is only one of two fish in its entire family, Coryphaena. This is in contrast to other some other species like Sea Bass that have over 400 species in their family Serranidae, or Tuna that has 51 relatives in its familyScombridae.

Here is a link to a blog with 14 fresh ways to cook Mahi Mahi.

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Lawton Point Oysters

CATCH INFO: Shellfish cultivated in Morehead City, NC
Grower: Steve Weeks
Cultivation Method: Hand-tonged, relay to garden

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Soft Shell Crabs & Oysters – May 18 on The Durham Patio

The Durham – Rooftop Patio
Wed, May 18, 2016

***RESCHEDULED to MAY 18 due to WEATHER***

Locals Seafood sources the freshest seafood around, all caught by NC fishermen. Lin Peterson will be joining us on the patio for oyster shucking school, crab cleaning demos, soft shell crab sandwiches and buckets of beer.

To learn more about Locals and NC seafood, visit

Call for reservations 919-768-8831

No fee for entry. All items a la carte.

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Piedmont hosts a Late Spring Barbecue with Sustainable NC Seafood

Wednesday, May 25th at Piedmont – Durham
Chef Greg Gettles + Chef John May

With a nod to a traditional North Carolina pig pickin’, Piedmont’s Chef Greg Gettles welcomes Chef John May – currently Executive Chef at The Boot, and former Chef de Cuisine at Chef & The Farmer – to celebrate sustainable seafood in a true NC way, with a late spring barbecue. Two 20-pound cobia will be roasted and served whole, and dressed and “chopped” to order, tableside. The whole roasted fish and sides will be preceded by several courses of sustainable NC seafood, imagined through the lens of barbecue.

-Spring Barbecue Menu-

deviled quail egg,
smoked trout roe, chive blossoms

torched blue fish,
ramp tops, lardo, blue corn hominy, rioja vinaigrette

olive oil poached harvest fish,
rhubarb romesco, roasted leeks, roasted leeks, green garlic


spanish mackerel,
steamed bun, smoked strawberry char siu, nasturtium, garlic scapes

pamlico sound oysters,
benne seed oil, spring onion, Cheerwine, preserved tomato

Granita of “first of the season berries”

whole roasted cobia, roasted whole, served with sides

“pig pickin’ cake”,
southern yuzu, vanilla cremeux

$65 per person
$85 with wine director’s rosé pairings
reservations: 919-683-1213

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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Catch Info: Squid Landed @ Beaufort, NC
Catch Method: trawl


How to Clean Squid – Food 52

Sautéed Calamari with Parsley and Garlic

Five-Spice Crisp-Fried Squid Recipe – NYT Cooking

Garlic-and-Herb-Braised Squid

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Two Great Uses for Leftover Fish

Two Great Ways to Use Leftover Fish

It has happened before. You have cooked up more fish than you can eat. What a waste to throw it away, you say. Never fear. There are two ways you can get another good meal out of your leftovers.

1. Fish cakes
2. Tuna salad (using another fish)

For the busy cook, it is helpful to note that both of these recipes can benefit from cooked fish hanging out overnight in the fridge. Being firm and slightly drier can help with cakes or salad.

Make Fish Cakes

This also works well for a fish you bought you may not care for. Maybe you gave Mullet, Mackerel, or Bluefish a try and you just didn’t quite enjoy it. When you put it in a cake it will taste just fine. You get the nutrients of the fish and your money’s worth. Fish cakes make an easy lunch or weeknight meal.

There are hundreds of recipes for fish cakes. Most use boiled potatoes. And almost all of them call for Salmon. You can use any range of fish you like instead of salmon!

Here is a simple recipe from across the pond from Jamie Oliver: Simple Fish Cakes

I like to whip up a simpler version without the potatoes. Crumble the cooked fish in a bowl, add green onions, garlic or shallots, spices and and egg to bind. For spices you can go European with thyme, sage, rosemary, etc. or you can go Eastern with curry or other spices. A key step is to refrigerate the cakes for at least 30 minutes so they get firm. Take them out and roll in flour to coat. Fry until golden and eat!

Make a Fish Salad

If you have enjoyed dinner, and maybe a nice wine to wind down, pop the leftovers in the fridge and rest easy knowing you can get the best out of them tomorrow. The next day for lunch make your favorite tuna salad recipe but insert your fish for the tuna. You can then eat it on a sandwich, rolled up in a tortilla, or mixed into a pasta salad.

Here is a recipe if you need a refresher: Simple Tuna Salad

I believe there are a couple of key things to make a great tuna salad:

– celery salt
– lemon
– half mayo/ half greek yogurt

Celery salt adds a subtle flavor while mixing in half yogurt gives a light zip. From there on I think Cilantro makes it pop. You can also add curry to give it that flavor. And as much as we debate BBQ sauce we could also throw down on sweet relish. to relish or not to relish, that is the question.

The next time you stop by our markets, you can grab a little extra fish so you are not left short for the big meal knowing leftovers won’t go to waste. Or, take a chance on a fish that is not normally what you like and give cakes or salad a try. It will go the mile. If you want to get in another meal or two of fresh local seafood a week think about picking up an extra fillet under $10/ pound and enjoy it with these two ideas.

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Bluefin Tuna

RECENT CATCH INFO: Bluefin Tuna landed @ Wanchese, NC
F/V Bi-op-sea
Catch Method: pole n troll

U.S. wild-caught western Atlantic bluefin tuna is a smart seafood choice because it is sustainably managed under a rebuilding plan that allows limited harvest by U.S. fishermen. – NOAA FISHWATCH


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