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Learn more about our exclusive shrimp sausages & seafood hot dogs.
Reposted from NC Oyster Trail: Our favorite clam chowder comes from Hooper Family Seafood, who grows hard clams on their
Learn how to make a summer crab salad from Chef Eric Montagne of Locals.
Zack Gragg, chef de cuisine over at Locals Oyster Bar, shared this recipe for pescatarian meatballs using their frozen Tuna
Watch Zack from Locals Oyster Bar make their shrimp & grits kit, now available for home delivery!
Watch chef Eric prepare fish en papillote at Locals Oyster Bar. Now available for takeout or delivery through LocalsOysterBar.com!
Chef Eric of Locals Oyster Bar shares his recipes for cocktail, mignonette, and green goddess sauce.
Soft shell crab season is short lived in North Carolina, but that doesn't mean you can't enjoy them year-round. Read
Check out this recipe for canning tuna from Jamie DeMent's new book, Canning in the Modern Kitchen.
Check out this recipe for canning fish from Jamie DeMent's latest cookbook, Canning in the Modern Kitchen.
Our Chapel Hill customer, Karen P. submitted this recipe for super simple baked crab cakes.
Amberjack steak recipe from Locals Seafood
Greater amberjack has a buttery, bold flavor that is loved by many. This recipe plays up the sweetness of the
Bacon and shad roe are a match made in heaven. This simple recipe was submitted by a Chapel Hill Farmers
Our very own Steve has a simple recipe for preparing swordfish belly. Because the belly is so fatty, Steve suggests
Our customer Lori L. shared her experience cooking shad roe, along with her recipe.
Crispy Skin Fillets recipe by Locals Seafood
Skin-on fillets are a good shortcut to a tasty, healthy meal. It’s easy to get that perfect, crispy skinned restaurant
Sweet and Salty Fish Collars recipe from Locals Seafood
Fish collars are cut from the fish’s clavicle and are among the easiest cuts of fish to cook. The large
Steaming is a great way to cook a whole fish and capture the unique tastes a given species has to
This Speckled Trout recipe is brought to us by our friend Ricky Moore, Chef and Owner of SALTBOX Seafood Joint
Tomatoes and seafood are a killer summer combo
Summer is in full swing, which means it is peak tomato season. The acidic, sweet tomato is a perfect foil
It has happened to everyone: you’ve cooked more fish than you can eat. What a waste to throw it away,
You may have heard that Dogfish is often a substitute for cod in fish and chips. While fish and chips
Picking apart a whole fish is a elemental way to eat. You feel at one with your ancient ancestors. Kent,
Our handyman Kent is here to share his favorite grilled recipe for Triggerfish.
The arrival of shrimp season in mid-summer is a joyous occasion for NC seafood lovers. Don’t waste a single shrimp
Learn about this classic American technique for preparing delicious Pompano.
Oyster stew is a southern Christmas tradition. Our Chapel Hill customer, Susan W., submitted her version of this classic shellfish
Fish roe can be intimidating. We dug into the archives to find a relatable roe recipe. This one comes from
Poaching is an easy, flavor-packed way to prepare a flakey fish like Flounder, Grouper, Sea Bass, Drum - anything with
This staff favorite is brought to you by our very own Michelene.
The return of crab season has us dreaming of rich, crusty crab cakes. This recipe was originally published in the
The return of crab season has us dreaming of rich, crusty crab cakes. This recipe was originally published in the
The return of crab season has us dreaming of rich, crusty crab cakes. This recipe was originally published in the
The return of crab season has us dreaming of rich, crusty crab cakes. This recipe was originally published in the
Our customer Ed K. submitted this recipe for savory She Crab Soup. After much trial and error he captured the
Our friend and the president of Western Wake Farmers Market, Juliann Z., submitted this recipe for lemon soy Swordfish.
These puppies are a treat. Combine catfish, sweet potatoes, and pickle tartar sauce - that’s some good eating.
Flounder Grilled Recipe by Locals Seafood
This recipe comes from our customer Nambiri B. Enjoy on a warm summer’s evening with a side of cornbread.
This recipe comes to us from our good friends at Centro in downtown Raleigh.
This dish is brought to us by chef Tom Armstrong at Vinnie’s Steakhouse and Tavern on Six Forks Road in
This recipe will work with all kinds of white fish, but we love how the sweet cornmeal compliments the flavors
This recipe was borrowed from our customer Susan Walker Sink of the Tar Heel Foodie.
This fish & veggie stew from The Tarheel Foodie is perfect for summer. Try it with fresh Bluefish!
Don’t waste a single scrap of your fish. This fish stock, submitted by customer Scott W., is a great way
Roasted Gray Trout Recipe by Locals Seafood
Gray Trout, aka Weakfish, has a delicate flavor and very tender texture. Here is a delicious and easy way to
Seared Tuna Recipe by Locals Seafood
Seared Tuna makes a great appetizer, especially served with soy sauce, wasabi, and pickled ginger.
Atlantic Croaker are small fish that are easy to bake and taste delicious. We like to treat the fish simply
Broiled Flounder Recipe by Locals Seafood
Flounder is a reliable fish. It always tastes great, no matter the prep method. Plus, being a mild white fish,
Roasted White Perch Recipe by Locals Seafood
White Perch is a delicious panfish with white, flaky meat. They are traditionally cooked whole, but the fillets are great
Locals Seafood co-founder, Ryan Speckman, provides this recipe for preparing Striped Bass, aka Striper, aka Rockfish.
Pan Seared Scallops Recipe by Locals Seafood
Scallops are one of the easiest seafoods to cook, and this recipe is as simple as it gets. Add these
Citrus & Rum Skewers Recipe by Locals Seafood
Who doesn’t love a grilled skewer in the summertime? Add fresh local shrimp and rum - now it’s a party!
Beer Steamed Shrimp Recipe by Locals Seafood
It doesn’t get much better than beer and shrimp. Unless you add Old Bay. This recipe combines all three of
Pecan Crusted Red Drum Recipe by Locals Seafood
Red Drum is the state fish of North Carolina and is abundant in the summer and fall months. This easy
Vietnamese Striped Bass Recipe by Locals Seafood
This simple, Vietnamese inspired blend of spices bring out the best in Striped Bass.
Mmm, Tilefish. One of our favorites. We sell Blueline and Golden Tilefish throughout the year, but if you can’t find
Shizzled Shrimp & Grits Recipe at Locals Seafood
This recipes comes courtesy of our friends at The Shizzle. Their authentic Jamaican jerk-style marinade is made right here in
Sheepshead is an ugly fish, but it is one of the tastiest our coast has to offer. Serve this easy
Blackened fish is a Cajun favorite and so easy to make. All you need is butter, Old Bay, and a
Fried softies are a summertime favorite for southerners. But you’ll have to face your fears and clean soft shell Blue
Our hardshell North Carolina Blue Crabs are a summertime favorite. They’re available at our markets during the summer season. Steamed

Down East Clam Chowder Recipe

Reposted from NC Oyster Trail: Our favorite clam chowder comes from Hooper Family Seafood, who grows hard clams on their farm overlooking Cape Lookout National Seashore and Core Sound. Just as some folks enjoy white and red wine, there are those that love clams just...

Pescatarian Tuna Meatballs

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.

Enjoying soft shells year-round

Enjoying soft shells year-round

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.

Simple Baked Crab Cakes

Our Chapel Hill customer, Karen P. submitted this recipe for super simple baked crab cakes.

Amberjack Steaks with Almond Tapenade

Amberjack Steaks with Almond Tapenade

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-Coated Shad Roe

Bacon and shad roe are a match made in heaven. This simple recipe was submitted by a Chapel Hill Farmers Market customer.

Swordfish Belly Cubes

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.

Crispy Skin Fillets

Crispy Skin Fillets

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.

Sweet and Salty Fish Collars

Sweet and Salty Fish Collars

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.

Simple Steamed Fish

Simple Steamed Fish

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.

What to Do With Leftover Fish

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.

Getting Gourmet with Dogfish

You may have heard that Dogfish is often a substitute for cod in fish and chips. While fish and chips has its place, you won’t impress the Friday night dinner club. You can turn to Italy for some ideas on how to go uptown with Dogfish.

Kent’s Simple Whole Fish

Picking apart a whole fish is a elemental way to eat. You feel at one with your ancient ancestors. Kent, our handyman, has a super simple way to prep your next whole fish meal.

Kent’s Triggerfish

Kent’s Triggerfish

Our handyman Kent is here to share his favorite grilled recipe for Triggerfish.

How to Make Your Own Shrimp Stock

How to Make Your Own Shrimp Stock

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.

Susan’s Oyster Stew

Oyster stew is a southern Christmas tradition. Our Chapel Hill customer, Susan W., submitted her version of this classic shellfish dish.

Fish Roe Relish

Fish roe can be intimidating. We dug into the archives to find a relatable roe recipe. This one comes from Mrs. Mary Dudley Price from the Seafood Strange cookbook published in 1987 by the NC Maritime Museum in Beaufort, NC.

How to Poach Fish

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.

Sunset Beach Crab Cakes

The return of crab season has us dreaming of rich, crusty crab cakes. This recipe was originally published in the August 2014 issue of Tradewinds, a publication from the North Carolina Fisheries Association.

Wilmington Crab Cakes

The return of crab season has us dreaming of rich, crusty crab cakes. This recipe was originally published in the August 2014 issue of Tradewinds, a publication from the North Carolina Fisheries Association.

Charleston Crab Cakes

The return of crab season has us dreaming of rich, crusty crab cakes. This recipe was originally published in the August 2014 issue of Tradewinds, a publication from the North Carolina Fisheries Association.

Beaufort Crab Cakes

The return of crab season has us dreaming of rich, crusty crab cakes. This recipe was originally published in the August 2014 issue of Tradewinds, a publication from the North Carolina Fisheries Association.

She Crab Soup

Our customer Ed K. submitted this recipe for savory She Crab Soup. After much trial and error he captured the taste of the Crystal Coast, specifically Morehead City’s version of She Crab Soup.

Lemon & Soy Swordfish Recipe

Our friend and the president of Western Wake Farmers Market, Juliann Z., submitted this recipe for lemon soy Swordfish.

Grilled Whole Flounder

Grilled Whole Flounder

This recipe comes from our customer Nambiri B. Enjoy on a warm summer’s evening with a side of cornbread.

Blue Cornmeal Crusted Bluefish

Blue Cornmeal Crusted Bluefish

This recipe will work with all kinds of white fish, but we love how the sweet cornmeal compliments the flavors of Bluefish.

Shrimp Bites

Shrimp Bites

This recipe was borrowed from our customer Susan Walker Sink of the Tar Heel Foodie.

How to Make Fish Stock

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.

Roasted Gray Trout

Roasted Gray Trout

Gray Trout, aka Weakfish, has a delicate flavor and very tender texture. Here is a delicious and easy way to prepare a whole fish.

Seared Tuna

Seared Tuna

Seared Tuna makes a great appetizer, especially served with soy sauce, wasabi, and pickled ginger.

Baked Croaker

Atlantic Croaker are small fish that are easy to bake and taste delicious. We like to treat the fish simply – just a little salt and chives – so the fresh flavor comes through.

Broiled Flounder

Broiled Flounder

Flounder is a reliable fish. It always tastes great, no matter the prep method. Plus, being a mild white fish, most kids love it. This easy meal is a quick way to embrace a longtime North Carolina favorite.

Whole Roasted White Perch

Whole Roasted White Perch

White Perch is a delicious panfish with white, flaky meat. They are traditionally cooked whole, but the fillets are great pan-fried of sautéed.

Pan-seared Scallops

Pan-seared Scallops

Scallops are one of the easiest seafoods to cook, and this recipe is as simple as it gets. Add these scallops to pasta or stir-fry for an easy weeknight meal.

Beer Steamed Shrimp

Beer Steamed Shrimp

It doesn’t get much better than beer and shrimp. Unless you add Old Bay. This recipe combines all three of these into a simple, easy-to-make, delicious snack. You can use shrimp in whatever form you prefer – headless, head on, peeled.

Pecan-crusted Red Drum

Pecan-crusted Red Drum

Red Drum is the state fish of North Carolina and is abundant in the summer and fall months. This easy recipe brings out the delightful flavors of the fish, while not overpowering it. This recipe comes to us from customer Jay S.

Shizzled Shrimp and Grits

Shizzled Shrimp and Grits

This recipes comes courtesy of our friends at The Shizzle. Their authentic Jamaican jerk-style marinade is made right here in North Carolina and goes great on almost anything. Order a jar from their site to make this inspired rendition of Shrimp & Grits.

Oven Roasted Sheepshead

Sheepshead is an ugly fish, but it is one of the tastiest our coast has to offer. Serve this easy meal with crusty bread or rice to sop up the gravy.

How to blacken fish

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!

How to Clean a Soft Shell Blue Crab

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.

How to Steam and Eat a Blue Crab

Our hardshell North Carolina Blue Crabs are a summertime favorite. They’re available at our markets during the summer season. Steamed and served on newspaper, a crab picking is a classic way to spend an afternoon on the coast.