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.
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 on to learn about buying & preparing frozen softies.
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.
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.