WRIGHTSVILLE BEACH, N.C. — Motts Channel Seafood has been a staple on the North Carolina Coast for the past 30 years. Both locals and tourists come to the market to find what fresh catch was brought in from the docks. Employees like Lambert Long think what keeps people coming back isn't just the local seafood, it's the family atmosphere and personalized customer service that makes them stand out.

“I think my favorite part of the job would have to be just interacting with the customers and letting my experience here show them a new option to include in their diet,” Long says.

Working behind the scenes isn't the glamorous part of getting seafood on the table, but that's where it starts. Depending on the season the market has about 30 fishermen who bring in the day's catches from off the coast. Boats come from as far south as Georgia all the way up to Virginia and sometimes the catch is only 15 to 20 miles offshore, while others it's out much farther.

“At the end of the day I think it's what it keeps it interesting, what keeps us coming back with a fresh mind every day, because you don't really know what to expect,” Long says.

When it arrives on the docks right behind the market, that's when the work begins as the fish get put on ice, cleaned, gutted, filleted, and skinned. Then the fresh cut is taken straight into the display in the market where seafood lovers can buy it and experiment with the flavors of the coast.

“There's so many different ways to just cook one particular fish, then you add 25 different fish, and the sky is the limit,” Long says.

The seafood market hinges on the weather though and rainy weeks make it harder for fishermen to get out in their boats, and it limits the supply.

The coast wouldn't be the same without its iconic seafood markets, and Long thinks people appreciate the effort that goes into it – to him it's what makes it so special.

“I think it's just the method of how we get it,” Long says. “You're hook and line catching something one at a time. Or whether it's oysters, you're having to break your back raking oysters all day.”

He grew up playing at the market as a kid and now can hold his own scaling and filleting fish with the best of them. He says it's always been natural for him to be there. It's in the roots of his family, and he plans to continue the tradition. 

Alison's Recipe Box

How to Boil Shrimp 101

I always get raves on my boiled shrimp. Everyone asks me how I've prepared them because they're so juicy and tender. My answer...boil for only 1 minute!

Add Old Bay to a large pot of water and bring it to a rapid boil. Add your shrimp and give a good stir. Leave the shrimp in the water for one minute. The water should never come back to a boil. Immediately drain the shrimp in a colander and toss with sea salt and more Old Bay if desired. I usually spread out the shrimp on a tray and chill in the refrigerator to stop the cooking process.

* Note: I always peel and devein my shrimp with the tail on prior to cooking.

Lemon Parsley Baked Fish

  • 1 lb. flaky white fish- Grouper, Halibut, Hognose Snapper are a few good options
  • 1-2 cups Panko Bread Crumbs
  • 1/2 cup Parmesan Cheese
  • 4 T melted butter Mayonnaise
  • 2 lemons
  • parsley for garnish
  • salt and pepper
  • Rinse fish and pat dry. Spread a thin layer of mayonnaise on top of fish and salt and pepper. You can squeeze some lemon juice on top of fish as well. In a baggie, combine bread crumbs, parmesan cheese, and melted butter and toss to coat. Top the fish with bread crumb mixture and bake in a pre-heated 425-degree oven for about 15-20 minutes depending on the thickness of the fish. It should flake easily when it's done. Garnish with parsley and lemon slices. Enjoy!

Seared Scallops with Capers

  • 1 1b dry packed scallops (the only variety we sell at Motts Channel Seafood)
  • 3 T butter, cut into pieces
  • 3 Lemons
  • Chives, a small hand full
  • Kosher Salt Pepper
  • 2-3 T Extra Virgin Olive Oil
  • 2 t drained capers - I love capers and always use more!
  • Cut lemons in half and squeeze 1/4 cup into a bowl. Set aside. Cut end of remaining lemons and remove peel and white pith. Cut between the membranes to release the segments of the lemon and add to bowl of lemon juice. Fish out the seeds. Thinly slice chives and place in small bowl and set aside.
  • Rinse scallops and pat dry to that they will brown nicely. Season with salt and pepper. Heat skillet with the olive oil over medium high heat. Place scallops in hot skillet and cook about 3-4 minutes until golden brown. Flip scallops and cook for another 1-2 minutes. Transfer scallops to a plate. Pour off oil and add butter and cook until it's foams and browns- about 2 minutes. Add reserved lemon juice, stir well and mix in capers and chives. Spoon sauce over scallops. I like to pair this dish with our Savor The Flavor garlic cheese grits.

Parmesan Flounder

  • 1 lb Flounder Filet
  • 2-3 cups Panko bread crumbs
  • 1 cup Parmesan Cheese
  • 1 cup Flour
  • 2 Eggs- slightly beaten and add 1-2 T water to make an egg wash
  • salt and pepper
  • Olive Oil
  • Arugula or Spring Salad Mix
  • Lemon dressing
  • This dish is a little messy but definitely worth it!
  • Rinse and pat dry your flounder. I use 2 plates and a bowl for this....mix flour, salt and pepper on one plate. In the bowl pour your egg wash and on the third plate mix the bread crumbs and parmesan cheese. Dip your fish in the flour, then egg wash and then the bread crumb mixture making sure it's well coated.
  • Heat a skillet with about 2-3 T olive oil and cook flounder about 3-4 minutes per side until golden brown. Top with arugula and your favorite lemon dressing. I like to add capers as well!

Bourbon Teriyaki Salmon

  • 1 lb center cut Salmon filet
  • 1 bottle Ahsman's Bourbon Teriyaki
  • Lemons
  • Parchment paper
  • Preheat oven to 425 degrees. On a rimmed baking sheet line with the parchment paper. Rinse and pat dry your salmon. Place your salmon on the baking sheet. Liberally brush the Ashman's Bourbon Teriyaki sauce over the fish. Squeeze the lemon over the fish and you're ready to pop it in the oven. About 20 minutes later you'll have a moist delicious piece of salmon to enjoy by itself or top on a salad. The best part...no cleanup!

Seared Tuna Appetizer

Do you want to impress your friends with an unbelievable easy and delicious appetizer? Look no further than a piece of seared tuna!

  • 1 tuna steak
  • Captain's Blend Seasoning
  • Zesty Italian Dressing
  • salt and pepper
  • soy sauce
  • wasabi powder- We carry Sushi Chef and you just add water to form a paste
  • Heat a cast iron skillet on high heat using about 1-2 T olive oil. Rinse and pat dry your tuna and season with the Captain's Blend. When its starts smoking add your tuna to the skillet. Sear on one side for about 2 minutes and turn to sear on other the side. The tuna will still be very red in the center. Remove from heat and with a sharp knife slice the tuna into very thin pieces. Plate the tuna along with soy sauce and wasabi for dipping. Your guests will fall in love!