Seafood 101 with Locals Seafood: Striped Bass

brought to you* by our friends at


While Locals Seafood can’t guarantee the soft sound of seagulls cawing in the distance as you dine on a shady deck with a light northeast breeze blowing, they can promise fresh, locally-caught seafood, straight from the fisherman's boat, within arm’s reach of those of us who live in the Triangle. Since 2010, they’ve been making trips up and down North Carolina’s pristine coast to bring home the finest seafood our waters have to offer.  It's as close as you'll get to catching the fish yourself. And, chefs like Ashley Christensen, Andrea Reusing and Ricky Moore agree — Locals supplies many of the tastiest restaurants in the Triangle.

This month, we’ve all teamed up bring you a recipe series using their fine seafood. We’re going to run the gamut of species here, so hold on tight and get ready to do some cooking of your own. All of these recipes are simple and easy — even for the novice cook who doesn’t have much experience with seafood — and we want to see what you're trying at home, so make sure to share your dishes on social media under the hashtag #BandGLocalsSeafood!

To purchase seafood from Locals, catch them at:
Raleigh State Farmers Market (at their booth inside, Thursday-Saturday, 10am-4pm;  Sunday, 11am-3pm)
Western Wake Farmers Market (Saturday, 8am-12pm)
Chapel Hill Farmers Market (Saturday, 8am-12pm)

Follow their tips for how to care for your seafood after you purchase it.

Be the first to know about Locals Seafood's catches-of-the-day by following them on




Caught in the Albemarle Sound by Lee Craddock, Manns Harbor, NC


Rich, sapid, moderately fatty flavor with large, firm flakes. A nice balance between flaky and meaty means they're quite versatile.


October — April 


Locals Seafood typically sells striped bass filleted with the skin on; the meat will be translucent white to pink. The skin, roe, cheeks and collars are all edible, too. If you're buying a whole fish, look for a firm fish with bright eyes and shiny skin. 


These fish migrate from freshwater to saltwater every year, swimming upriver to spawn, then spend their time looking for food in shallow ocean waters.



1 pound of striped bass fillet (or black bass, tilefish, dogfish, sheepshead or drum)
Several sprigs of an aromatic herb, such as thyme, tarragon or chives
Wondra flour
2 tbsp. unsalted butter
3 tbsp. canola oil
Salt & pepper
Lemon for garnishing



Serves 4 people.

Pat fish dry. Water is the enemy here!

Slice fillet into four pieces diagonally. Score the skin side. Season with salt, pepper and a very light dusting of Wondra flour on both sides.

Heat stainless or cast iron pan over high heat. Once pan is hot, add canola oil. Place fillets in pan, skin side down. Press spatula down onto fish for 20-30 seconds to prevent curling.

Lower heat to medium and cook until fish is golden brown, about 2-3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end, and spoon the butter over the fillets. Continue basting until golden brown, 45 to 90 seconds, depending on thickness. Serve immediately with lemon wedges.


*Though this is a paid advertisement, Bit & Grain selectively partners with folks whose missions we believe in. All thoughts & opinions are our own.