a blog from Locals Seafood
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.
Our Chapel Hill customer, Karen P. submitted this recipe for super simple baked crab cakes.
Greater amberjack has a buttery, bold flavor that is loved by many. This recipe plays up the sweetness of the fish with almonds and sweet cherry tomatoes.
Bacon and shad roe are a match made in heaven. This simple recipe was submitted by a Chapel Hill Farmers Market customer.
Our very own Steve has a simple recipe for preparing swordfish belly. Because the belly is so fatty, Steve suggests adding a few of the cooked cubes to a salad or pasta throughout the week.
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!
Our customer Lori L. shared her experience cooking shad roe, along with her recipe.
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.
Watch Denny Reynolds harvest blue crabs from the waters off Columbia N.C.