Shrimp Math – DENY the Petition

They refused to do the math, so we did it. Join us in Wilmington this Wed & Thurs #catchmath #denythepetition


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Stones Bay Oysters

CATCH INFO: Shellfish Cultivated near Sneads Ferry, NC
Grower: Matthew & Kimberly Schwab – Hold Fast Oyster Co.
Cultivation Method: bottom cages

NOSE: Inviting and fresh with hints of salty seawater.
BODY: Moderate brine that doesn’t overwhelm the senses
FINISH: Pleasantly savory with a creamy finish.

>> VIDEO: Raw Oyster Shucking Techniques


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Endurance Seafood – Oriental, NC

Great to see folks like Keith being featured…great guy, great seafood, and great steward of the resource!

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Pamlico Bounty Oysters

CATCH INFO: Shellfish Cultivated in Pamlico River, NC
Growers: Robbie Mercer & Ivan Ireland
Cultivation Method: Floating Cages

>> VIDEO: Raw Oyster Shucking Techniques


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NC’s Shrimp Industry in Jeopardy

NC Shrimp Could Disappear from Your Plate from NC Catch on Vimeo.

shrimp-white-oct2014Recently, a petition was submitted by special interest groups to the North Carolina Marine Fisheries Commission (NCMFC) …the governing body of NC’s marine resources…to implement new regulations that will effectively shut down NC’s shrimping industry.  On Jan. 17, a public hearing will occur in front of the NCMFC to hear feedback from the citizen’s of our state, and a decision will be made whether to administer these regulations on top of what is already a heavily regulated industry.

What you need to know…

  • There is NO concern with regards to the viability or health of the shrimp fishery….it is classified by the NC MFC as NOT being overfished or being fished at unsustainable rates.  Translation…shrimp populations in NC are healthy and sustainable at current harvest rates.
  • The concern lies with the amount of bycatch (bycatch = non-targeted species) that inherently occurs while targeting shrimp with trawl nets.  Under current regulations, bycatch mainly consists of juvenile fish.  Trawls are generally a non-discriminate fishing gear when used in its pure form…catching anything in their path that cannot evade the slow moving nets…
  • …however, regulations enacted in the early 1990’s require by law that all shrimp trawl nets in NC waters utilize a Turtle Excluder Device (TED) to eliminate the accidental capture of endangered sea turtles.  The TED also eliminates larger finfish and/or large marine organisms and mammals.
  • Regulations implemented in 2015 require the use of additional bycatch reduction devices (BRD) on shrimp trawl nets that significantly reduce the incidental bycatch of juvenile finfish.  In fact, they are so effective, these devices reduced the amount of bycatch by twice the federal requirement.
  • The new regulations that are being suggested by the special interest groups will effectively strangle the shrimping industry to a point that the industry will likely collapse.  What NC shrimp will be available will be very limited and extremely expensive.  

Despite the success of the newly implemented BRDs, research is currently being done to improve and develop even more effective ways to reduce bycatch.  The commercial fishing industry is currently the 6th most regulated industry in the United States, tying the airline industry in number of regulations according to a 2014 George Mason University study.  If you enjoy eating NC shrimp, please sign the petition against the new regulations.  Let’s use common sense and innovation to reduce bycatch, not business-strangling regulation.

Educate yourself a little more…

Overview of the Shrimp Dilemma –

Fact and Fiction: Trawling for Truth –

Using Innovation to Solve Problems –

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  • Raleigh Farmers Market shop will be OPEN FRIDAY, JAN 6th 10am-4pm
  • Raleigh Farmers Market shop will be CLOSED SATURDAY, Jan 7 & SUNDAY Jan 8
  • Western Wake Farmers Market will be CLOSED SATURDAY, Jan 7
  • Chapel Hill Farmers Market will be CLOSED SATURDAY, Jan 7
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Piedmont Winter Seafood Dinner – FEB 8

SeasonsOfTheSea_logoLoResPiedmont welcomes Chef Justin Burdett of Local Provisions for a winter menu highlighting NC Seafood & the art of preservation

As a longtime supporter of small, North Carolina growers, Piedmont has remained equally committed to being a good steward of the sea. Each season, Piedmont invites chefs, fisherman, and organizations supporting sustainable seafood to collaborate on their Seasons of the Sea dinner – a multi-course dinner showcasing the diversity and seasonality of fish and shellfish from our coast. This 4-part dinner series highlights North Carolina’s seafood in Winter, Spring, Summer and Fall.

On February 8th, Piedmont’s Executive Chef John May welcomes Chef Justin Burdett – whose Local Provisions in Asheville, NC was named by EATER among the “21 Best New Restaurants in America” to collaborate on a 7-course winter menu (below) featuring North Carolina seafood and a wide range of preservation methods. Look for dishes featuring pickling, smoking, curing and more, alongside sustainably caught North Carolina seafood from Locals Seafood. Piedmont’s relationship with Locals Seafood has enabled them to share fresh-caught fish from North Carolina’s coast throughout the year, and to be advocates for a robust North Carolina seafood economy. A percentage of every ticket purchased will fund North Carolina Catch. “Fresh seasonal seafood from our coast is top notch. NC Catch couldn’t be more pleased that Piedmont is presenting a special taste of the best that North Carolina has to offer,” explained NC Catch President Jimmy Johnson.

“These dinners give us an opportunity to bring like-minded chefs to the Piedmont table; we couldn’t be more excited to welcome Chef Justin Burdett, who recently opened Local Provisions in Asheville, NC, and is well respected for his work with local farms, foragers and fermentation,” stated Piedmont’s Chef John May. May and Burdett, who are collaborating on the menu, will focus on the art and science of preservation – a necessity during the winter months when there isn’t an abundance of fresh produce.

This dinner will be celebrated Wednesday, February 8th, at 6:30pm. The $65/ person 7-course menu is also available for $90, with General Manager Crawford Leavoy’s wine pairings which reflect a similar viewpoint. “We’ve chosen to highlight very unique and off-the-radar wines for this dinner,” including wines from underrepresented wine regions like North Carolina’s Outer Banks, New York’s Finger Lakes and the Shenandoah Valley in Virginia, as well as unconventional wines from Hungary, Austria and Italy.

Reservations can be made by contacting 919-683-1213. All special menus may be previewed in the Events section at Please also note Chef John May’s January Seasonal Ingredient 4-course Tasting Menu features Winter Squash.

Since its inception in February 2016, Piedmont has hosted Dean Neff, Ricky Moore and Jay Pierce to highlight Shrimp, Black Bass, Snapper, Triggerfish, Flounder, Swordfish and Tuna from North Carolina.

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Festive Fish Curry

It’s the season for some wonderful holiday cooking. In our part of the world this usually means a lot of comfort foods that bathe us in cheese, cream, bacon, and meat. While this is a good thing, sometimes we crave something different. A great way to mix things up is to make a coconut curry with fish. In Indian cooking the most common name is Kerala curry. The coconut milk base fits that craving for a creamy warm soup while the layer of ginger, chile, and other spices will hit your taste buds that aren’t used for casseroles and roasts.

What kind of fish should you use? King Mackerel is the most traditional choice this job. It’s firm and full flavored meat holds up well to the spice and heft of the curry. In fact, the fish used in India, Indonesia, Sri Lanka, and other places where curry is found is a relative of our mackerels here. Not the same fish but in the same family. You will see it called King Fish, Surmai, Seer Fish, among other names. They may not be the exact same species but they mostly fall in the same family of Scombrondini.

credit: Triangle Localista

A key element to this flavor diversion is tangy sourness that comes from Tamarind. You can find Tamarind paste in most stores and easily in an Asian grocery store that can be found near you in a quick search on Google Maps. If you don’t have it you can substitute lime for the sour ingredient. Sweet, spice and sour. That is the mix that makes coconut curry with mackerel something to try this holiday season.

There are numerous recipes out there. Here is one I tried last weekend that was a hit. For my family I reduced the chili powder and used a curry powder blend over individual spices. Ginger, garlic, onion, and curry powder (with Tumeric) are the minimum ingredients.

King Mackerel Coconut Tamarind Curry

Note: King Mackerel is one of the fish under mercury warning here in NC. For the specifics, please visit the NC Department of Health and Human Services Mercury Advisory to get the full details and help in making your seafood selections. If you do not want to consume King Mackerel we have plenty of other options at the market for fish curry, just ask your market vendors!

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Fall Seafood Selection

Fall is an excellent time for NC Seafood. We see many well known favorites along with lesser known species. It’s a great time to try something new like Dogfish, Mullet or King Mackerel!


NC Seafood Availability for November and December:

Black Sea Bass
King Mackerel
Speckled Trout
Gray Sea Trout
Striped Bass (Rockfish)
Yellowfin & Bigeye Tuna
Sea Scallops

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Bell’s Reef Oysters

CATCH INFO: Shellfish Cultivated in North River, NC
Grower: Michael Starks
Cultivation Method: Bottom Cages

>> VIDEO: Raw Oyster Shucking Techniques

Saltier cousin of Chadwick Creek Oysters. Chadwick Creek provides Bell’s with seed and gear. Bell’s Reef have a nice, deep cup and white shell like Chadwick Creek.

REVIEW: “They were FANTASTIC! Just as good as any wild-caught oyster I’ve ever eaten, and salty too! I’ll definitely be back. Glad I no longer have to wait until I go home to eat oysters.” – Carteret County Native


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