Manager Patty Plyler was there to sell fresh-off-the-boat shrimp, flounder, grey trout, scallops, speckled trout, and whiting. And – o glorious day! – bluefish. (It’s my favorite.)
The fish house will be open Monday – Saturday from 11:30 a.m. – 5:00 p.m. for the month of April. As the season gets busier they’ll extend their hours until 6:00 p.m. and open on Sundays, too.
The fish house is operated by the non-profit Ocracoke Working Watermen’s Association..
According to the OWWA website, “the Ocracoke Seafood Company is the base of operations for watermen. The business sells to wholesalers located off the island and has a retail store where fresh, daily catch is available.
Ocracoke Seafood is a for-profit subsidiary owned by the Ocracoke Foundation, a local 501(c)3 organization, for the benefit of Ocracoke’s Working Watermen (OWWA), who manage the daily operation and develop long range plans. All profits are recycled into either the business or put towards mission related expenditures as decided by OWWA.
The watermen as managers and directors is essential. Their direct involvement cuts out the need for a middle man and their philosophy is to be the direct link between consumers and fresh seafood.”
That should read “DELICIOUS, fresh seafood.” That bluefish was tasty some! I made the Café Atlantic’s parmesan baked fish – if you’ve never had it, treat yourself to dinner there, or get your own Café Atlantic cookbook from Books to Be Red. Fried is always good, too, or sometimes we grill it. Patty told me she had a regular fish house customer who microwaves her bluefish! If you have a favorite bluefish recipe, please share in the comments below. And be sure to enjoy some of Ocracoke’s great local seafood while you’re here.
