RECENT CATCH INFO: Porgy / Scup landed @ Beaufort, NC
Capt: Mattera Anthony F/V Travis & Natalie
Catch method: trawl
Porgy (aka Scup) is small, mild tasting fish that yields a lean, flaky fillet. In a blind tasting hosted by Sea Grant Maine, customers were given a sample of both Tilapia and Porgy. Taste testers voted the Porgy as better tasting, noting the Porgy had a more tender texture and slightly sweeter taste compared to the Tilapia. Eaten since colonial times, Porgy / Scup populations have been declared sustainable by fisheries scientist.
Great Porgy Recipes from the New York Seafood Council
Baked Porgy Fillets in Foil with Mushrooms
Porgy w/ Starfruit and Pumpkin Seeds
RECENT CATCH INFO: Fish Landed @ Hampstead, NC
Fisherman: Rodger McClain F/V Lena Mac
Catch method: hook n line
Bycatch is a word without charm, and we’re not big fans of the term trash fish either. We love all the fish in the sea here at Locals Seafood, we’d hate to think that any of them overheard us “trash-talking” about underutilized species. That’s why we love sharing information about fish that may not be on your radar. A lot of these species appear when fishermen are actually targeting another, more commercially popular species. Chance brings a lesser known fish onto their line instead of that yellowfin tuna. That lesser known fish actually tastes great. Let’s call it serendipity seafood.
Almaco Jack is one of those serendipity seafood items. A dense, mild, white fish, Almaco Jack is a serendipity seafood that is commonly caught while fishing for larger fish this time of year. Skinless and boneless, the fish is perfect for the grill or the oven, but we love this firm fillet best in the classic fish taco. It is a member of the amberjack family, so feel free to use Almaco in any amberjack recipe you find except this one – might taste a li’l funny.
Grilled Fish Tacos with a Roasted Chile and Avocado Salsa
Grilled Fish Tacos with Spicy Mango-Adobo Salsa
Amberjack with Radishes and Basil
Grilled Amberjack with Country-Style Dijon Cream Sauce
The United State controls more ocean than any country on earth. Yet in spite of this incredible abundance of marine resources, more than 85% of the seafood we consume is imported. But it gets much fishier. In spite of the fact that so much seafood eaten here is imported, American fishermen still export more than 3 billion pounds of fish and shellfish every year. In this lecture James Beard award winning, New York Times bestselling author Paul Greenberg will explain how it is we disconnected from our own seafood and how we might engineer a reconnection. With particular focus on Eastern oysters, Gulf shrimp and Alaska salmon he tells an unlikely tale of how we lost and might regain our local seafood.
These events are free and open to the public.
5:15 – 6 pm: Reception
Bryan University Center, 2nd floor
6 – 7 pm: Ferguson Lecture
Paul Greenberg – Griffith Film Theater, 2nd floor, Bryan University Center
Film shown during lecture:
Working on the Water: A Community Approach to Sustainable Waterfronts
Faced with a long term decline in fishing infrastructure, Walking Fish cooperative is developing a plan for an innovative working waterfront facility to meet the needs of small-scale fishermen in Carteret County, North Carolina. Working under a National Fish and Wildlife Foundation grant, Walking Fish has engaged in a collaborative process to identify community priorities and formulate a business strategy for the proposed facility. The fishermen of Walking Fish are excited for the opportunity to share their experience in integrating seafood into our local food system.
7:30 – 8:30 pm: Book signing
Immediately following lecture, 2nd floor, Bryan University Center
Paul Greenberg is the author of the James Beard Award winning New York Times bestseller Four Fish and a regular contributor to The New York Times. He has also written for National Geographic Magazine, GQ, The Times (of London), Vogue, and lectures on seafood and the environment around the world. He is currently a fellow with The Safina Center and a Pew Fellow in Marine Conservation. His next book American Catch, the story of how we lost and how we might regain American local seafood, was published by The Penguin Press in June of 2014.
>> EVENT INFO
>> More info about Paul Greenberg
“The tilefish collars were amazing! I used the recipe from Bon Appetit! I made a napa cabbage , carrot ,and ginger stirfry to go under them. Thanks for the inspiration and superior products!” – Chapel Hill Farmers Market Customer
Save $$ on a variety of seafood fresh from NC Fishermen. It’s a great way to try new things! >> LEARN MORE
PICKUP LOCATIONS – WINTER 2015 SEASON
Raleigh State Farmers Market
FEB 5, 12, 19, 26, MAR 5, 12, 19, 26
>> Purchase Share
Locals Seafood Hub
1401 Diggs Drive, Suite B, Raleigh >> MAP
FEB 5, 12, 19, 26, MAR 5, 12, 19, 26
>> Purchase Share
Friday, Jan 16: Come celebrate Ramble Supply Co.’s Grand Opening + Arrowhead Collective website launch with:
Tunes by Tim Green + David Mitcheson
Oysters provided by Locals Seafood
Dranks by Tasty Beverage Company – Raleigh
Co-hosted by Lumina Clothing Company
Capt: Albie Solano F/V Orion
Catch Method: pole n line
Tilefish is perfect for the broiler or a pan roast – it’s a mild white fish that provides the perfect gateway for exploring species that may not have been on your radar. Customers have also reported poaching this meaty fish in shrimp or lobster stock with great results.
HERB-CRUSTED GOLDEN TILEFISH WITH LEMON-LEEK RISOTTO
Sauteed Tilefish with Haricots Verts and Tomato Vinaigrette and Turned Potatoes
Pesto encrusted Tilefish grilled on a maple plank
Pan seared Tilefish with Wild Mushrooms and Asparagus
Substitute in recipes that call for grouper, halibut and pollock. This is a great opportunity to refer to the classic Mark Bittman guide, White Fillet a Dozen Ways.
Oven Roasted Tilefish
Pan Roasted Tilefish with Garlic Beurre Blanc
CATCH INFO: Cultivated in Roanoke Sound near Wanchese, NC
Grower: Joey Daniels
Sustainably raised on the Roanoke Sound in North Carolina, these oysters are grown in the pristine waters on the estuarine side of the Cape Hatteras National Seashore. Growing this close to the mighty Atlantic, these oysters boast a world-class salt-flavor profile. They are pruned through mechanical tumbling several times during their average two-year growth cycle in order to break off the new growth on the lips of the shell, forcing the oyster to slow down and form a deeper cup with a thicker shell. This technique also contributes to their lovely teardrop shape. They are consistently hand-graded and sold in boxes of 100 — not shoveled into bags of an unspecified quantity.
Bodie Island Oysters serves to benefit to our environment, as our farming activity contributes to — rather than taking from — the natural resources provided by the ocean. Our oysters were born in a hatchery and placed in the wild, where they filter millions of gallons of seawater daily. The off-bottom cages where they live keep these oysters grit-free and actually become nursery havens to other species. Like miniature artificial reefs, they are home to barnacles, seaweed, juvenile fish, shrimp, crabs, and — yes — wild oysters, too.
Triggerfish is back!
RECENT CATCH INFO: Fish landed @ Beaufort, NC
Fisherman: Maurice Davis F/V Capt. Stacy
Catch method: hook n line
Grey Triggerfish remind us of some of the characters we meet on the coast, thick skinned, but sweet on the inside. Trigger is a “trash fish” success story, not too long ago, folks tossed this catch. The skin of this fish has been compared to a tough baseball glove. We sell the fillets skin off, so no worries about getting that stuck in your teeth. This fillet is firm yet flakes beautiful white meat. It can be substituted in any recipe that calls for snapper.
Triangle area chefs love this fish, but the love doesn’t stop in our corner of the south. Charleston-based Chefs Sean Brock and Mike Lata sing the praises of Trigger in this 2009 Charleston City Paper article. 2009! Chefs have been sweet on this beautiful white fish for ages. Your turn.
See you at the markets!
Grilled Triggerfish with Potato Salad from James Beard 2014 semifinalist Jeremiah Bacon
Pecan crusted Trigger with pecan veggie relish
Triggerfish and asparagus bundles
Cornmeal crusted Triggerfish with Dilly Farro Salad
‘Tis the season to enjoy NC Seafood! Our features this weekend, Black Sea Bass and Flounder, produce mild, white fillets and are also great fish to cook whole. Monkfish is back in season and many love it’s sweet flavor + firm, lobster-like texture. Last winter, many customers enjoyed trying Ribbonfish, an unfamiliar but delicious NC fish that’s mild and flaky. It’s back in season, so give it a try this weekend.
JUST IN: Peeled + Deveined NC Shrimp. Ready to thaw and cook, these medium sized shrimp were vacuum packed and flash frozen right after harvest. Perfect for the Holiday Season!
Our NC Oysters are sold shucked by the pint or in-shell by the dozen, peck (~50), half bushel (100+) or bushel (200+). Wild Harvest Pamlico Sound Oysters are larger and perfect for a roast or grill. Chadwick Creek Oysters have a clean, deep cup and are excellent on the half-shell.
>> PRE-ORDERby FRIDAY 3pm or stop by the market
In addition to our normal weekend hours, we will be OPEN Monday, DEC 22 + Tuesday, DEC 23 @ the Raleigh Farmers Market so you can add fresh NC seafood to your holiday menus. You can also catch us WED, DEC 31 for your New Years Eve seafood needs. Full schedule list below. See you at the markets.