a blog from Locals Seafood
How to properly thaw seafood
Just got your frozen seafood purchase home and not sure what to do next? Here are some thawing techniques to get you started!
How to cure fish
Chef Eric of Locals Oyster Bar offers his advice on curing fish, shrimp and scallops at home before cooking.
Blue Crab and Cucumber Salad
Learn how to make a summer crab salad from Chef Eric Montagne of Locals.
Winter Seafood Jubilee 2021
Learn about our 2021 Winter Seafood Jubilee!
Pescatarian Tuna Meatballs
Zack Gragg, chef de cuisine over at Locals Oyster Bar, shared this recipe for pescatarian meatballs using their frozen Tuna Bloodline Burger packs. These are a delicious, lighter alternative to traditional pork or beef meatballs.
Holiday Markets 2020
View our 2020 holiday market hours.
Oystoberfest goes virtual to support NC oyster farmers
Join us for Oystoberfest 2020 – at-home-edition to be held Saturday, Oct 24. Take a culinary tour of the North Carolina coast with delicious oysters from 4 different farmers. Learn how to shuck-em like a pro during our virtual shucking class with Chef Dan Lewis...
We’ll get through it: from Tradewinds Magazine
Read Ryan Speckman’s interview with Tradewinds Magazine, a publication of the North Carolina Fisheries Association.
Thanks for 10 years of Locals!
What an honor these past ten years have been. We’re so thankful for your continued support.
Fish Sticks? Fiddlesticks!
Introducing frozen fish from Locals! We cut, vacuum pack, and freeze the fish as soon as it gets back to our Raleigh cut shop from the coast. Click through to watch our video & learn more.