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Our Seafood

Blue Crabs:


Hard Crabs: (Mixed Crabs, #1 Jimmies, Jumbo Jimmies)

Soft Shell Crabs: (Medium, Large, Jumbo)

Picked Crabmeat: (Claw, Special, Backfin, Lump, Jumbo Lump)

Season: Soft Shell Crabs (April-June) Hard Crabs (May-December High Season) January-April (Sporadic depending on weather), Fresh Picked Crabmeat (May-December)

Sourcing: Most of our live crabs are harvested in Southeastern NC (Cape Fear River, Masonboro Sound, and the New River). During certain times of the year (when local supply tightens up we may get crabs in from Georgia, South Carolina, Florida, and Virginia.


Types: Head On (Whole) Head Off (Tails)

Sizes: Medium, Large, Extra Large, Jumbo

Seasonality/Sourcing: Year Round depending on weather and natural cycles. Sizes and Types will depend on the time of year and nature. 90% of our Shrimp come from North Carolina. (Pamlico Sound, Core Sound, Cape Fear River, New River and the Atlantic Ocean) At times when local shrimp tightens up we bring in shrimp from the Gulf, South Carolina, Florida, and Central America)


Types: Croakers, Spots, Gray Trout, Sea Mullet, Pigfish, Perch

Seasonality/Sourcing: Panfish-Can be caught year round, but they are typical caught commercially October through April. 90% of our Panfish come from NC/VA. We try to keep fresh panfish available year-round, but we also freeze in bulk when the fish are most abundant. This ensures that we can offer a variety of panfish, when the weather is unfavorable.

Inshore Medium/Large Fish:

Types: Flounder, Red Drum, Black Drum, Sheepshead, Speckled Trout, Pompano, Gray Trout, Triple Tail

Season/Sourcing: These fish are the most available in abundance during the fall. Each species is tightly regulated by the State and gear restrictions make it difficult to harvest these fish outside of the fall. We maintain a long list of fisherman and fish houses in North Carolina that harvest these species by Pound Net, Strike Net, and Trawl as regulations allow.

Offshore Fish:


Medium Sized: Vermillion Snapper, Black Sea Bass, Triggerfish, Pink Snapper, Grey Snapper, Caribbean Snappers, American Red Snapper, Rose Fish, Squirrel Fish, Yellow Eye Snapper, Caribbean Snapper, Parrot Fish, Monkfish

Large Sized: Grouper, Swordfish, Mahi-Mahi, Yellowfin Tuna, Bluefin Tuna, Big Eye Tuna, Halibut, Amberjack.

Season/Sourcing: Seasonal Regulations, Federal Quotas, Weather, & Natural Abundance/Scarcity Cycles affect what fish hit our counters on any given day. Every Fish and fishing area has its own set of regulations and this affects when and if fisherman will target them. In order to keep up with demand we have relationships with the most professional and hardworking fisherman in NC, SC, Va, the Northeast, The Gulf, Central/South America, and the Caribbean. We look to source from Primary Handlers in North Carolina first, but when fish are not available due to regulations, seasonality, or bad weather we have a deep list of suppliers to keep our fish counters stocked.

Raised Fish:

Canadian Salmon: We get Canadian Salmon a few times a week, and we chose this type of raised salmon because of its consistency, fat content, and customer feedback. This is one of our best sellers, and a consistent staple on our fish counter year-round.

Carolina Classics Catfish: We are proud of our Catfish. Based in Ayden N.C., Carolina Classics catfish is known nationwide. The clean, sweet filets are raised naturally and hit our counters super fresh a few times a week year-round. If you want to learn more about Carolina Classics Catfish click

Ocean Raised Cobia: Our Ocean Raised Cobia is raised offshore of Panama in the Caribbean. The company is committed to an environmentally sustainable process to bring these fish to market. The filets are sweet, firm, and rich in Omega 3s. If you want to learn more about this innovative company click Ocean Blue Cobia.



Wild Oysters: (Local Select Singles, Local Cluster Oysters, Pamlico Sound Singles, Texas Rock Oysters, Virginia Rock Oysters)

Garden Oysters: (Sound Garden Selects, New River Garden Selects, Beaufort Garden Selects, Little Wicomico Oysters, Soundside Salts)

Wild Oyster Season in North Carolina runs from October 15 through March. During that time we have Bushel Oysters from the wild and cultured oysters by the 100ct from Oyster Gardena. The variety and selection depend on the harvest year, the weather cycle and fishing labor. Heavy Rains can shut down oyster gardens and wild beds, so we keep a big supplier list so that we always have oyster availability regardless of the weather. Select Single Oysters range in size, shape, and flavor depending on their harvest location. Cluster Oysters are oysters that grow together in clumps in the wild. When the wild oyster season closes we have a rotational variety of Garden Grown Oysters. These Offseason Oysters are made possible by a diverse group of North Carolina Oyster Farmers that have gardens throughout the state.


Types: Littleneck, Topneck, Chowders

Season/Sourcing: Clams are the most consistent type of seafood that we have available year-round. We buy from Wild Clam Harvesters and Clam Farms in North Carolina and Virginia, and we get clams a few times a week. Sometime the weather can play into the volume available to us, but it’s a seafood we try to always keep in stock


Types: Wild North Carolina Mussels (Live), Northeast Black Mussels (Live), New Zealand Greenlip Mussels (Fresh Frozen)

Season/Sourcing: We get Northeast Black Mussels in every week and they are usually available year-round. These iconic mussels are eaten all over the US and they are a great Mariculture fishery. In addition we also offer Wild Local Mussels intermittently depending on customer demand; these mussels are more similar in taste and texture to local clams and oysters. In addition, we also carry a fresh frozen New Zealand Greenlip Mussel that makes for a hearty meaty sought after shellfish.

Crab Legs:

Types: Snow Crab (Large and Jumbo), King Crab Legs, Dungeness Crabs Clusters

Seasonality/Sourcing: The global crab leg market changes throughout the year depending on seasonality, harvest abundance, and national quotas. We bring in Crab Legs from the North Atlantic and North Pacific. Pricing and Availability can change throughout the year, but we try to never run out of Crab Legs. The sizes and pricing may vary but we aim to always have availability.


Seasonality/Sourcing: We source our Live Crawfish from Louisiana. We have a great relationship with a supplier who gets us our Crawfish straight from the source. The season usually kicks off in March and lasts through June. During the offseason we have cooked and frozen Crawfish that we make in house, so that we can keep year-round availability.

Lobster tails


Types: Live Lobsters, Frozen Lobster Tails, Frozen Lobster Tail and Claws

Seasonality/Sourcing: We have great relationships with Northeast Live Lobster fisherman, and we try to keep Live Lobster Availability year round. We typically have 1.25/lbers in our live tanks, but we can usually get bigger lobsters if they are pre-ordered. In our freezer we have Lobster Tails in multiple sizes, and frozen lobster trail and claw combos.

Other Types of Seafood and Prepared Foods Products (that we try to keep):Fresh Frozen Availability:

Octopus, Squid (Calamari), Alligator Meat, Alligator Sausage, Boudin Sausage, Picked CrawfishTail Meat, Crawfish Pies, House Made Crab Cakes, Small Batch House Made Soups, Conch Meat, Cod, Haddock, Whiting.

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