a blog from Locals Seafood
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.
Skin-on fillets are a good shortcut to a tasty, healthy meal. It’s easy to get that perfect, crispy skinned restaurant effect with a few simple tips are tricks. Any fillet cooked this way will let the flavor of the fish sing, but we like to add an easy sauce to spice things up.
Fish collars are cut from the fish’s clavicle and are among the easiest cuts of fish to cook. The large bone and high fat content keeps them flavorful and juicy no matter how you cook them. As you eat them, think of collars as the chicken wings of the sea – don’t be afraid to use your hands and get a little messy.
Steaming is a great way to cook a whole fish and capture the unique tastes a given species has to offer. Pro tip – the juice from your steamed fish is perfect for pouring over rice.
This Speckled Trout recipe is brought to us by our friend Ricky Moore, Chef and Owner of SALTBOX Seafood Joint in Durham, NC.
A project by Locals Seafood in partnership with North Carolina Sea Grant at NC State University and NC Catch.
Join us Wednesday, January 24 for a seafood dinner celebrating North Carolina seasonal seafood.
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.