Locals Seafood

Locals Seafood

Food & Beverages 13 employees
Employees
13
Contacts
2
Emails
2
Phones
1

Locals Seafood Overview

Industry
Food & Beverages
Employees
13
Company Email
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About Locals Seafood

MISSION To deliver the freshest possible seafood from local fisherman on the NC Coast. FOUNDED 2010 by Ryan Speckman & Lin Peterson – NC State Fisheries & Wildlife Alumni BRIEF HISTORY Ryan lived on the coast for 7 years and became used to his commercial fishing buddies bringing by their daily catch. He soon learned the difference, and acquired a preference for fresh (not frozen), local seafood vs. foreign/frozen for several days/weeks, bland seafood. The idea here is to buy seafood right off the boat (shrimp, crabs, tuna, mahi, grouper, etc.) before it ever has a chance to be frozen and sell it fast in the Triangle. In order to do that we have to deal with the “small time” fisherman that fish/crab everyday, but also dock everyday. These aren’t the guys that are catching and selling huge volumes to fish markets and wholesalers, where the majority of the product is flash frozen and sits in a freezer for days or weeks before it reaches your plate. Our fisherman are bringing in a high quality catch – we hope you will try some! Buy Locals Seafood and experience what seafood is supposed to taste like. We plan to launch a Community Supported Fishery (CSF) this Fall to link consumers directly to local fisherman. Interested? Please contact us.

Locals Seafood Contact Details

People in AeroLeads
4
With contact data
2
Email contacts
2
50.0% coverage
Phone contacts
1
25.0% coverage

Locals Seafood Org Chart

Sample employees and titles
Name Title Contact
Eric Montagne Director of Production Operations
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Brendon Greene Sales and Operations Manager at Locals
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Everette L Peterson Iii Co-owner, Locals Seafood
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Ian Altschul Locals Seafood
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Employees by Management Level

Individual contributor 3 profiles
Manager 2 profiles
Executive 1 profile
Director 1 profile

Department Contact Coverage

Department Contacts Email Phone
General 2 2 1

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