Recipes
Meet our shrimp sausages
Learn more about our exclusive shrimp sausages & seafood hot dogs.
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...
Blue Crab and Cucumber Salad
Learn how to make a summer crab salad from Chef Eric Montagne of Locals.
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.
Shrimp & Grits from Locals Oyster Bar
Watch Zack from Locals Oyster Bar make their shrimp & grits kit, now available for home delivery!
Fish en Papillote from Locals Oyster Bar
Watch chef Eric prepare fish en papillote at Locals Oyster Bar. Now available for takeout or delivery through LocalsOysterBar.com!
Getting Saucy with Locals Oyster Bar
Chef Eric of Locals Oyster Bar shares his recipes for cocktail, mignonette, and green goddess sauce.
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.
Canning tuna with Jamie DeMent
Check out this recipe for canning tuna from Jamie DeMent’s new book, Canning in the Modern Kitchen.
Canning fatty fish with Jamie DeMent
Check out this recipe for canning fish from Jamie DeMent’s latest cookbook, Canning in the Modern Kitchen.
Simple Baked Crab Cakes
Our Chapel Hill customer, Karen P. submitted this recipe for super simple baked crab cakes.
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.
Respectfully Southern Shad Roe
Our customer Lori L. shared her experience cooking shad roe, along with her recipe.
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
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
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.
Skillet NC Speckled Trout, Warm Almond-Caper Vinaigrette with Cauliflower “Grits”
This Speckled Trout recipe is brought to us by our friend Ricky Moore, Chef and Owner of SALTBOX Seafood Joint in Durham, NC.
Tomatoes and seafood are a summer hit
Summer is in full swing, which means it is peak tomato season. The acidic, sweet tomato is a perfect foil to seafood in the summertime.
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
Our handyman Kent is here to share his favorite grilled recipe for Triggerfish.
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.
Pompano In Parchment Paper: An American Classic
Learn about this classic American technique for preparing delicious Pompano.
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.
Mish’s Jalapeno Oyster Casserole
This staff favorite is brought to you by our very own Michelene.
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.
Sweet Potato Catfish Hushpuppies
These puppies are a treat. Combine catfish, sweet potatoes, and pickle tartar sauce – that’s some good eating.
Grilled Whole Flounder
This recipe comes from our customer Nambiri B. Enjoy on a warm summer’s evening with a side of cornbread.
Centro’s Ceviche de Pez Blanco
This recipe comes to us from our good friends at Centro in downtown Raleigh.
Vinnie’s Pan-Fried Tilefish with Ratatouille, Creamy Polenta, and Heirloom Tomato Broth
This dish is brought to us by chef Tom Armstrong at Vinnie’s Steakhouse and Tavern on Six Forks Road in Raleigh.
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
This recipe was borrowed from our customer Susan Walker Sink of the Tar Heel Foodie.
Local Fish Stew with Heirloom Vegetables
This fish & veggie stew from The Tarheel Foodie is perfect for summer. Try it with fresh Bluefish!
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
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 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
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
White Perch is a delicious panfish with white, flaky meat. They are traditionally cooked whole, but the fillets are great pan-fried of sautéed.
Speckman’s Super Simple Striper
Locals Seafood co-founder, Ryan Speckman, provides this recipe for preparing Striped Bass, aka Striper, aka Rockfish.
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.
Citrus and Rum Shrimp Skewers
Who doesn’t love a grilled skewer in the summertime? Add fresh local shrimp and rum – now it’s a party!
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
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.
Vietnamese Striped Bass
This simple, Vietnamese inspired blend of spices bring out the best in Striped Bass.
Baked Tilefish with Tomatoes, Balsamic, and Basil
Mmm, Tilefish. One of our favorites. We sell Blueline and Golden Tilefish throughout the year, but if you can’t find it, you can make this recipe with any white fish.
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.