a blog from Locals Seafood
Reposted from NC Oyster Trail: Our favorite clam chowder comes from Hooper Family Seafood, who grows hard clams on their farm overlooking Cape Lookout National Seashore and Core Sound. Just as some folks enjoy white and red wine, there are those that love clams just...
We're taking a break from a few markets, but our Oyster Bar locations will be OPEN SAT and SUN! Raleigh Farmers Market OPEN 10am-4pm THURSDAY, July 1 OPEN 10am-4pm FRIDAY, July 2 CLOSED JULY 3 - JULY 7 Western Wake Farmers Market CLOSED SATURDAY, July 3 (Market is...
Just got your frozen seafood purchase home and not sure what to do next? Here are some thawing techniques to get you started!
Chef Eric of Locals Oyster Bar offers his advice on curing fish, shrimp and scallops at home before cooking.
Learn how to make a summer crab salad from Chef Eric Montagne of Locals.
Learn about our 2021 Winter Seafood Jubilee!
Zack Gragg, chef de cuisine over at Locals Oyster Bar, shared this recipe for pescatarian meatballs using their frozen Tuna Bloodline Burger packs. These are a delicious, lighter alternative to traditional pork or beef meatballs.
View our 2020 holiday market hours.
Join us for Oystoberfest 2020 – at-home-edition to be held Saturday, Oct 24. Take a culinary tour of the North Carolina coast with delicious oysters from 4 different farmers. Learn how to shuck-em like a pro during our virtual shucking class with Chef Dan Lewis...
Read Ryan Speckman’s interview with Tradewinds Magazine, a publication of the North Carolina Fisheries Association.