Striped Bass is also known as rockfish or pimpfish (saucy!). This popular fish, coming to us from Virginia waters at the moment, hits that happy medium between flaky and meaty. Try this Roasted Striped Bass with Fennel, Tomatoes and Oil-Cured Olives.

This delicately flavored fish enjoys a splash of white wine, butter or other cooking liquid to keep its thin filet nice and juicy while it cooks. I love this Chinatown inspired recipe for Quick Steamed Flounder with Ginger-Garlic Mustard Greens, but this traditional Southern Cornmeal-Crusted Flounder from local fave Chef Amy Tornquist of Watts Grocery is always a winner for a Tarheel table.

These shucked oysters have a strong briny flavor, perfect fried, served on top of grits or a salad using this Mario Batali recipe for Fried Oysters Cesenatico.

Large, gorgeous diver scallops with a sweet, mild flavor, 10-20 scallops per pound. Barely cook these in a hot cast iron pan, or try impressive yet simple recipe from Mark Bittman for Grilled or Broiled Scallops with Basil Stuffing, it's one of his all-time favorites.

Of course, you can't go wrong with Alton Brown's classic recipe for Seared Scallops.

This firm, white, slightly sweet fish is a real crowd pleaser. I love this brief report from August 2010 in the NYTimes Diner's Journal on Triggerfish...beloved by those that have tasted it.

Also known as Mangrove Snapper and by the decidedly less romantic name "Grunts", the Gray Snapper is prized for its light and flaky texture. This recipe for Mangrove Snapper with Sambuca, Fennel and Kalamata Olives sounds like a winner, but I can't say no to anything from the Barefoot Contessa...this Mustard-Roasted Fish would be so good with a warm lentil salad filled with roasted fall veggies.

King Mackerel has been such a hot seller the last month! Folks keep asking me the best way to prepare it, and as with all premium ingredients, my response is the simpler the better. Try this straightforward recipe for Grilled King Mackerel Steaks.

The response to this recipe for Grilled Stuffed Mackerel with an intense red spice has been so strong, I'll leave it on here for a little inspiration.

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Chances are good that the last time you had catfish it was farm raised and fresh water. Don't miss this incredibly tasty wild caught saltwater catfish!

I found this post from the blog Food & Grime about saltwater catfish interesting, and I can't wait to give this recipe for Pan-Fried Catfish with Arugula-Orange Salad a try. Of course you could oven fry it, but we all know that a classic fried recipe suits this humble fish best - like this Fried Catfish Sandwich with Spicy Mayonnaise.

Last minute availability update! We have Silver Snapper, aka Jolt or Jolthead. This super tasty fish was a bestseller when we offered it a couple of weeks ago. Perfect for these Fish Tacos with Green Apple Guacamole.

Availability update! Late arrival of Blackfin Tuna again this week. Unlike Bluefin Tuna, this species is considered a sustainable tuna species. Don't miss this incredible cold-weather tuna! I can't wait to try it in this recipe for African Adobo-Rubbed Tuna Steaks.