Fresh Catch Update - Tuna, Tilefish, Flounder, Grouper, Crab Meat, Black Bass, Jacks, Triggerfish + Oysters - mailchi.mp/localsseafood/…

And just like our Summer Seasonal Seafood Subscription is here. Starting this week on Thursday, July 10th, receive two selections of the finest NC Seafood summer has to offer. Details and sign here localsseafood.com/seafood-share/

Voting just began for the The News & Observer's Raleigh's Best Awards. We've been nominated and would love it if you'd take a minute to give us your vote. Find us on the ballot under the East & Drink Category >> Seafood Market. Vote here voteraleighsbest.com

Our Summer Seasonal Seafood Subscription begins TOMORROW. Two premium hand-selected varieties of seafood, eight straight weeks, four convenient locations, one easy decision. There is still time left to sign up. Get all the details and get squared away localsseafood.com/seafood-share/

Our tuna sammie is just the thing for a hot, humid day. House-made tuna confit, draped in Swiss cheese, topped with bread-and-butter pickles and red onion, all on toasted milk bread. Head to the @durhamfoodhall or order online here order.toasttab.com/online/locals-…

Fresh Catch Update - Tuna, Grouper, Flounder, Trout, Crab Meat, Clams + Oysters - mailchi.mp/localsseafood/…

A four-day oyster palooza on The Durham Hotel's rooftop? Sign us up. We'll be there handing out our best tips and tricks for shucking oysters. Join us for Oyster Fest and enjoy a little music overlooking the Bull City. Get all the details here: thedurham.com/events/oyster-…

Our first big load of brown strip is landing tomorrow! Straight from Engelhard, we'll be offering them head-on. 26/30 Count. To celebrate the beginning of brown shrimp season, we're offering a special discount - $2 off per pound when you buy 3 or more pounds.

Brown shrimp season is here in earnest and we're helping you get in the spirit with a little discount through the weekend. Get $2 off per pound for orders of 3 pounds or more. Fresh, head-on shrimp only.

Fresh Catch Update - Head On Shrimp + Scallop DEALS, Red Snapper, Mahi, Grouper, Crab Meat - mailchi.mp/localsseafood/…

Friday (7/25) is the last day to vote for us in the The News & Observer's Raleigh's Best Awards. We'd love it if you'd take a minute to give us your vote. Find us on the ballot under the East & Drink Category >> Seafood Market. Cast your vote here voteraleighsbest.com

Crab lovers rejoice! We'll have both live and steamed-and-seasoned crabs available this weekend. Get ready to get pickin'. Pre-order by noon on Friday for weekend pickup.

Fresh Catch Update - Fresh Shrimp DEALS, Red Snapper, Swordfish, Tilefish, Mackerel, Grouper, Crab Meat - mailchi.mp/localsseafood/…

If you're an American Red snapper fan, get while the getting is good. The most prized of all snappers, this species has a shellfish-heavy diet, which gives a sweet, nutty flavor to their firm, pinkish meat. Beloved by chefs, this versatile fish delivers in the kitchen every time.

Fresh NC seafood is always a weekend essential, but especially so in the middle of summer! 🎣 Stop by one of our market locations and stock up on the best from our coast. What’s on your menu this weekend?

Fresh Catch Update - Anniversary Shrimp DEAL, Snapper, Tuna, Grouper, Crab, Clams, Oysters - mailchi.mp/localsseafood/…

It's hard to believe but August marks 15 YEARS of Locals Seafood. We'll be celebrating our anniversary all month long and hope you'll join us as we take a look back over this wild ride. Check out our very first Facebook post 😆.

In 2010, Ryan Speckman called his college buddy Lin Peterson with an idea - provide North Carolina seafood to North Carolinians. In August, Ryan made his first trip to Stumpy Point, loaded up a cooler, and they set up shop on the side of Six Forks Road. Locals Seafood was born.

Fresh Catch Update - Crabmeat DEALS, Flounder, Snapper, Grouper, Mackerel, Drum, Oysters - mailchi.mp/localsseafood/…

By 2012 we knew people in the Triangle genuinely cared about having access to fresh, North Carolina seafood, and it was up to us to get it to them. We were ready to take our next big step—opening a small stall at the State Farmers Market, where we began selling seafood 2x a week