Transfer Company Food Hall<\/a>. \u00a0With restaurants alone, they count over 50 clients. <\/span><\/p>\nForging and maintaining relationships \u2014 with fishing communities and customers inland \u2014 is vital. Both ends of the supply chain have to be flexible, as factors including weather, seasonal availability and ocean conditions all can affect the catch.vv<\/span><\/p>\nIn fact, Greene says Locals\u2019 selection changes every couple of days. \u201cJust because we have something on Tuesday doesn\u2019t mean we have it on Friday,\u201d he says. \u201cIt\u2019s a lot of folks coming in for one thing, not finding it, and then we\u2019re trying to redirect them to the closest possible option.\u201d <\/span><\/p>\nAt the farmers\u2019 market and food hall locations, team members often converse with customers to explain the benefits and challenges of cooking with N.C. seafood. Some North Carolina species are unfamiliar to consumers. More commonly known fish \u2014 like salmon and cod \u2014 aren\u2019t found in North Carolina waters, but triggerfish, sheepshead and cape shark often are seasonally available here. <\/span><\/p>\n\u201cIt\u2019s constant education,\u201d Greene says. \u201cCan you take something that these customers might not have seen before and possibly compare it to something they are accustomed to?\u201d <\/span><\/p>\nDoing so helps customers learn how they can prepare their favorite meals, but with a different kind of fish. \u201cIt\u2019s almost teaching cooking and handling methods too, because you can treat a lot of these fish the same way. It\u2019s just getting customers comfortable with cooking seafood,\u201d Greene adds.<\/span><\/p>\nWhen purchasing seafood from a store or restaurant, consumers should not be afraid to inquire about which waters produced it, Greene says, particularly if they want North Carolina seafood. <\/span><\/p>\n\u201cYou really have to ask where your seafood is coming from.\u201d <\/span><\/p>\nFor more, read \u201cFrom Sea to Table to You<\/a>\u201d in the Spring 2019 issue of <\/span>Coastwatch<\/span><\/i> magazine.<\/span><\/p>\nphotos courtesy of Locals Seafood<\/em><\/p>\n##<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
North Carolina Sea Grant is partnering with the North Carolina Local Food Council to profile movers and shakers with stories about how and why local foods work. Read more about the NCLFC’s food champions here….<\/p>\n
Continue reading “Locals Seafood Delights Chefs and Consumers”<\/span><\/a><\/p>\n","protected":false},"author":58,"featured_media":11697,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[690,9],"tags":[],"class_list":["post-11688","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-currents","category-seafood"],"acf":[],"yoast_head":"\nLocals Seafood Delights Chefs and Consumers - Coastwatch Currents<\/title>\n \n \n \n \n \n \n \n \n \n \n \n\t \n\t \n\t \n \n \n \n\t \n\t \n\t \n