Watch chef Eric prepare fish en papillote at Locals Oyster Bar. Now available for takeout or delivery through LocalsOysterBar.com!
Not sure what to get the seafood lover on your gift list? We’ve got a few ideas – check out our gift guide.
The NC Marine Fisheries Commission met on August 23 to vote on the proposed amendment to the Southern Flounder Fishery Management Plan. The amendment was adopted.
Locally caught seafood is good for you and your community. Plus it’s usually fresher and tastier than grocery store options.
Freezing seafood at home is a great way to extend the life of your purchase. Read on for quick tips, freezing techniques, and thawing methods.
Soft shell crab season is short lived in North Carolina, but that doesn’t mean you can’t enjoy them year-round. Read on to learn about buying & preparing frozen softies.
From Our State Magazine, our co-founder Lin Peterson will teach you shucking 101.
After compiling years of our seafood inventory data, we created a seafood species availability guide.
You purchased fresh fish or shellfish from one of our markets. Now what? We’ll cover the basics of caring for fresh fish, fresh and live shellfish in this guide.
It’s easy to smoke fish at home. You can eat smoke fish right off the fillet, or you can use it as an ingredient in other recipes like a dip or spread. There are a few important things to consider when smoking: the fish, the brine, and the wood.
Our fresh fish fillets are easy to prepare. We know they sound like a complicated bunch with names like White Grunt, Blueline Tilefish, and Red Drum… but don’t be fooled, they’re a breeze to cook. Read on for our tips!
Oysters on the half shell are a delicacy enjoyed around the globe. Recently, raw shellfish has seen a surge in popularity among American diners. This increase in consumption has led to increased awareness about the health risks associated with eating raw shellfish. Here are some tips to keep yourself and your shellfish safe.
This year, embrace a new tradition and focus your Thanksgiving meal on North Carolina seafood. It’s packed with health benefits and flavor, plus it’s easy to prep. We outlined our recipe suggestions in this post.
Locals Seafood is honored to have been featured in the short film UGLY & WILD by Vittles Films in partnership with the NC 10% Campaign and CEFS. Watch the film here.
Check out these techniques for shucking from the North Carolina Shellfish Growers Association.
Check out this video to learn how to fillet a whole fish.
North Carolina’s oyster reefs have countless benefits. Learn how you can recycle oyster shells to save North Carolina oyster reefs.
It has happened to everyone: you’ve cooked more fish than you can eat. What a waste to throw it away, you say. Never fear. Here are a few ways you can get another good meal out of your leftovers.
Eating fresh seafood has many health benefits. It’s a low-fat source of protein and is packed with vitamins, minerals, and antioxidants. Along with these benefits comes a risk: mercury. While there is no shortage of research on the topic of mercury in seafood, data...
The arrival of shrimp season in mid-summer is a joyous occasion for NC seafood lovers. Don’t waste a single shrimp shell this year – make shrimp stock! Shrimp stock adds a rich, complex flavor to any dish. Once you add shrimp stock to your next jambalaya, paella, pasta, grits, you’ll never turn back.
Poaching is an easy, flavor-packed way to prepare a flakey fish like Flounder, Grouper, Sea Bass, Drum – anything with light color and a flakey meat. Below, we’ve laid out some basics for poaching a fish.
We asked our friends over at the Raleigh Wine Shop about their recommendation for the perfect oyster wine.
Our co-founder Ryan shows you step-by-step how to host a backyard oyster roast. P.S. – if you shuck it, don’t chuck it! There are 12 oyster shell recycling locations in Wake County alone!
Red Drum is the state saltwater fish of North Carolina, so you know it must be tasty. This fish has a mild, sweet flavor and large flakes of white meat. The fillets are made even tastier by cooking them on the half shell – scales and all.
Don’t waste a single scrap of your fish. This fish stock, submitted by customer Scott W., is a great way to utilize the entire fish – head and bones included.This recipe yields about 2 quarts.
Blackened fish is a Cajun favorite and so easy to make. All you need is butter, Old Bay, and a very hot skillet – we recommend you try this outdoors!
Fried softies are a summertime favorite for southerners. But you’ll have to face your fears and clean soft shell Blue Crabs before you can cook them.