White Perch

RECENT CATCH INFO: Fish landed @ Wanchese, NC
Fisherman: Michael Knight
Catch method: gill net


White Perch is a small, silvery-green fish common throughout brackish waters on the East Coast. In fact, they are one of the most abundant fish found in estuaries in the Southeast. A close relative of the Striped Bass, it has a similar appearance and flavor. White Perch is a delicious panfish with a white, flaky meat. They are traditionally cooked whole, but the fillets are great pan-fried or sautéed.

NC Whole Roasted White Perch

White Fillets a Dozen Ways

How to Roast a Whole Fish

French Style Roasted Perch w/ Fennel, Tomatoes, and Wine

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Fish Roe Relish

recipe from strange seafood 1987 edition

Recipe from Mrs. Mary Dudley Price
Gloucester, NC
NC Maritime Museum Strange Seafood Cookbook (1987)

1/2 C cooked roe
2 Tbs lemon juice
3 slices of white bread
3-4 C olive oli

Place the fish roe, drained of liquid, and lemon juice in the bowl of a mixer or blender and blend on low speed until thoroughly mixed. Trim crusts from the bread and soak the slices in cold water. Squeeze the bread thoroughly. Break the bread into the mixture and blend at medium high speed until thoroughly mixed. Add the oil gradually. The mixture should thicken to the consistency of thick mayonnaise Serve in the center of a salad tray ringed with slices of green pepper, tomatoes, olives, cucumbers, and lettuce, or serve as an appetizer with buttered toast or crackers.


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Spotlight on Cooking Technique: Poaching


Flounder is one of the more foolproof fish to cook. It’s a flatfish that provides very thin, uniform fillets that will cook fast and even. This combination of easy cooking and crowd pleasing mild flavor makes it a weeknight dinner star. A fillet that is ½ an inch thick can take less than 5 minutes to cook! Flounder is also in season. In the early spring it is widely available and at its peak. If you take a look at the handy NC seafood availability chart from NC Catch you can see that Flounder drops off in the summer. In those months you can focus on Mahi, Trigger and other species of that season. Flounder is a great way for local seafood fans to take full advantage of what March has to offer.

How to Poach Flounder

While most often baked, we think poached Flounder is a great way to go. Poaching is a lesser known but flavor-packed and simple way to cook any flaky fish. Here are the basic steps to poaching fish:

1. In a non-reactive skillet or dutch oven, build a soup/sauce that has enough liquid to almost cover your fillet.

2. Bring this liquid to a boil and then back down to simmer.

3. Once it is simmering, lay your fillets skin down in the liquid. Let it sit for 10 minutes per 1 inch thickness watching carefully so that it does not boil. If you are unsure you can lift a corner of the fillet from the skin. When the fish easily separates from the skin it is done.

4. Remove the fillets to a serving platter and serve immediately. You can serve the remaining poaching sauce in a gravy boat for your guests to spoon onto the fish to his or her taste.

As with any cooking method, the key is to never overcook your seafood. It is important to remember that your fish will cook a little more once off the pan from residual heat. The more you cook the more you will be able to adjust your timing to factor this in. In the case of poaching, you may find that anywhere from 4-8 minutes per 1 inch thickness will be fine, given that some cooking will happen after the fish is removed. This is especially true if your guests are taking a minute to get to the table and you are keeping the Flounder warm with a foil tent.

Poaching Recipe Ideas

You can effectively poach fish in any kind of liquid. The most common practice is to poach in white wine. Another idea for contrast is that of poaching in an Asian inspired coconut sauce. You may hear about poaching fish in oil. This is a similar but separate technique that deserves its own attention.

Emeril’s Fish Poached in White Wine

Poached Flounder in Coconut, Ginger, Basil Sauce

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Getting Gourmet with Dogfish

You may have heard that Dogfish is often a substitute for cod in fish and chips. While fish and chips has its place, you won’t impress the Friday night dinner club. You can turn to Italy for some ideas on how to go uptown with Dogfish. Dressing up Dogfish with an Italian sauce makes these fillets a tremendous value at $10/lb.

Italian recipes will reference Dogfish as “Huss”, or Palombo. Those who enjoy the fine details will note that Europeans generally use “Huss” for Spiny Dogfish (Squalus acanthias). This is a different species than Smooth Dogfish (Mustelus canis) that you will find in our markets. They are both in the shark family and can work interchangeably in these recipes.

Below are two recpies for Italian Dogfish that come from a cookbook we love— Fish: Recipes from the sea. This cookbook from Phaidon Press pulls seafood recipes from the heralded classic Italian cookbook The Silver Spoon. It was originates from the 1950 publication Il Cucchaiaio D’argento. It provides you rare recipes organized by type of fish texture and flavor. More importantly, there is a special chapter that shows you step-by-step basic fish preparation techniques with full color photos. Let’s turn to page 71 for two simple but elegant Dogfish recipes.

Marinated Dogfish
Palombo marinato

First, make the marinade. Mix together the onion, garlic, basil, parsley, chili, clove, lemon juice, oil and a pinch each of salt and pepper in a dish. Add the fish and let marinate in the refrigerator, turning frequently, for 2 hours. Preheat the grill or broiler. Drain the fish and reserve the marinade. Cook the fish on the grill or under the broiler, brushing occasionally with reserved marinade, for 5 minutes on each side. Transfer to a serving platter and serve immediately.

Serves 4
Prep time: 15 min + 2 hours marinating
Cooking time: 10 min

4 large portions of dogfish

For the marinade:
1 onion, thinkly sliced
2 garlic cloves, thinly sliced
1 basil sprig, coarsely chopped
2 flat-leaf parsley sprigs, coarsely chopped
1 chili, seeded and chopped
1 clove
Juice of 1 lemon, strained
1/2 cup of olive oil
Salt and pepper

Dogfish with White Wine
Palombo al vino bianco

Dust the slices of fish with flour, shaking off the excess. Heat half the oil in a frying pan or skillet, add the fish and cook over high heat for about 5 minutes on each side, until browned, then season with salt and pepper and turn off the heat. Meanwhile, heat the remaining oil in another frying pan or skillet, add the shallots and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the anchovy and parsley, sprinkle with the wine, increase the heat and cook until the liquid has almost completely reduced. Stir in 1 tablespoon water and season with a pinch each of salt and pepper. Pour the sauce over the slices of fish and simmer for a few minutes until heated through, then serve.

Serves 4
Preparation time: 10 min
Cooking time: 20 min

1.75 lbs of Dogfish fillets, sliced
Plain all-purpose flour for dusting
4 Tablespoons olive oil
4 shallots, finely chopped
1 canned anchovy fillet, drained and chopped
2 Tablespoons chopped flat-leaf parsley
1 cup of dry white wine
Salt and Pepper

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Porgy / Scup

RECENT CATCH INFO: Porgy / Scup landed @ Beaufort, NC
Capt: Mattera Anthony F/V Travis & Natalie
Catch method: trawl

Grading Scup / Porgy

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

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Almaco Jack

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

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Paul Greenberg to speak at Duke – March 2


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.



>> More info about Paul Greenberg

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Tilefish Collars

“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


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Winter CSF Season Starts Feb 5

Save $$ on a variety of seafood fresh from NC Fishermen. It’s a great way to try new things! >> LEARN MORE


Raleigh State Farmers Market
THURSDAYS 10am-4pm

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


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Ramble Supply Oyster Roast

Small Card-04

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

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