Find answers to commonly asked questions about Outer Banks Catch, seafood and more.
The short answer is to get what’s local and healthy, while feeding and supporting the multi-generational commercial fishing heritage of Currituck, Dare, Hyde and Tyrrell Counties. So when you see Outer Banks Catch at your markets or restaurants, you can be sure you are buying high quality seafood caught by Outer Banks’ fishermen.
Look for the Outer Banks Catch decal at restaurants, markets and grocers and ASK FOR OUTER BANKS CATCH BY NAME. Or check our program partners on this site.
There are no fees for the working watermen of Currituck, Dare, Hyde and Tyrrell Counties.
Silver Membership: Minimum of one item up to 49% of seafood items on menu or sold is local – $100, annually.
Gold Membership 50%+ local seafood on menu or sold retail – $100, annually.
Full and part-time residents may join for $100, annually.
Donations at any level are greatly appreciated.
For sponsorship information, send a message to info@outerbankscatch.com or call 252.475.9333.
Inclusion on www.outerbankscatch.com website to direct traffic to your business
Outer Banks Catch Decal to identify your business as a member
North Carolina Seafood Availability Poster & Consumer Guide to Selecting NC Seafood
Consumer POP Materials for retail establishments
Network of local commercial fishing businesses connecting the fisherman and the retailer
Outer Banks Catch merchandising opportunities
In 2001, the last time North Carolina published a list by county of commercial fishermen, there were 1,034 commercial fishermen in Currituck, Dare, Hyde and Tyrrell Counties. In 2009, there were 5,868 commercial fishing licenses permitted statewide. Many fishermen hold multiple licenses.
The total number of Fish Dealer Licenses issued throughout the state in 2009 was 788.
Outer Banks is the largest in terms of revenue and the importance of commercial fishing in the state of North Carolina. According to harvest data collected by the NC Division of Marine Fisheries Trip Ticket Program, North Carolina commercial fishermen landed 68.6 million pounds of fish and shellfish in 2009 with a dockside value of $77 million. These results indicated total landings were down 4% overall from 2008.
By volume, China is the largest exporter of seafood to the U.S., and the second largest in terms of monetary value. In particular, China exports significant amounts of shrimp and catfish products, which represent two of the ten most consumed seafood products in the U.S.
Not necessarily. If properly handled and frozen fresh, it can taste as delicious as what is caught daily. What is more important is to know where it came from, how it was processed and when it was caught. 80% of all seafood served nationally is imported and of those imports only 2% is FDA inspected. Beyond asking your fishmonger, here are some tips to follow:
• If not identified, ask where it is from
• Should be solidly frozen
• When thawed, passes the same criteria for unfrozen fish
• Tight, moisture-proof packing
• Product is visible, unmarred
• Unexpired sell date
Seafood is like produce. Yes, you can get tomatoes in the winter, but if you’ve had an ‘off-the-vine’ summertime tomato, it’s difficult to go back to greenhouse grown or imported (often pre-maturely picked) tomato – regardless of the season. In fact, top chefs will customize their salads around what’s in season and local.
Seafood is no different. Specifics like spawning and water temperature determine what is in season. Our fishermen and organizations like NC Sea Grant understand what to fish for and when. Click to download a chart that will tell you what is in season now and throughout the year.
No, salmon is not a fish indigenous to the Outer Banks. That does not mean that if your restaurant or market carries it, it is not fresh. It just means it was not caught locally. Ask where it’s from and how it was handled.
