Sea Eagle Market & Beyond: Eat Local Seafood (part two)

Editor’s Note: This is Part Two of “Sea Eagle Market & Beyond,” the most recent “DISH” from Seldon Ink.

Visiting Sea Eagle Market

The entrance to Sea Eagle Market sets the briny tone for seafood shopping, thanks to lots of seafood-leaning merchandise, including: a huge variety of spice mixtures and sauces; their own seafood seasoning and breaders; Kelchner’s cocktail sauce (try it!); tools (think shrimp deveiners, oyster knives, and scalers); local books; and nautical items, Christmas ornaments, Sea Eagle T-shirts and other logoed items. They also fry their own pork skins, with their special flavoring, every week. Oh, and did we mention that Craig loves featuring different soups each week that those in the know (like us) love, including clam chowder, she crab soup, seafood chowder, and gumbo? Trust us.

Once at the seafood counter and after passing the lobster tank, the briny Sea Eagle fun continues. Here’s a laundry list of the possibilities on any given day and season: fresh shrimp (natch), if in-season; previously frozen local shrimp (if they’re not in-season); various shellfish, like oysters (including local ones from their leases October 1 to May 15), clams, and mussels; whole local blue crabs in-season; and various fish filets. They partner with a dive boat, Selena Grace, which brings them local grouper, snapper, triggerfish, and more, in-season.

You’ll also find lots of whole fish options. We’ve become huge fans of buying whole fish and have found that the Sea Eagle staff behind the counter and back in the

cutting room are a huge help concerning what to buy and how to prepare it (whether roasted or grilled whole, or broken down into filets and more…like tasty grouper collars…again, trust us).

Other popular possibilities can include: scallops; fresh-picked crab meat; salmon; whiting; flounder; tuna; crab legs; single oysters from Atlantic, North Carolina’s High Tiders Oyster Company; and a lot more. Additionally, Sea Eagle sources fresh and frozen fish from various locations, including Florida, Iceland, Chile, and beyond. We can personally attest to great experiences buying and preparing Sea Eagle’s varied offerings from near and far.

But our first love is local shrimp. Here’s a quick primer about beloved local shrimp, including what we’ve learned from numerous Sea Eagle Market visits, seafood whisperer Barton Seaver’s cookbooks, and a highly recommended book, Shrimp Tales: Small Bites of History, by local author Beverly Bowers Jennings (check out her great website, www.shrimptales.org).

There are three species of shrimp in the area: brown, white, and pink (which are less common). The first local shrimping season of the year for “roe” shrimp is generally in May and June. The second season, mostly for brown shrimp, falls between June and August and possibly into fall. The final season brings mostly white shrimp and runs from August or September into winter.

In our signed and tattered copy of the joy of seafood, Barton Seaver writes, “Shrimp’s popularity is due to its incredible versatility: its flavor melds into dishes better than just about any other seafood….But not all shrimp are created equal…wild American shrimp are worth seeking out.” We think that’s especially true of wild local shrimp.

Sadly, Craig and others report that more than 90% of the shrimp consumed in the United States has been imported, with most of it being farm-raised in Asia and elsewhere. There’s also been a lot of shrimp “dumping” over the decades, which new tariffs may address, making local shrimp more attractive, pricewise.

“Unfair trade policies are pushing U.S. shrimpers to the brink, as we compete with imports using unethical cost-cutting practices,” says Southern Shrimp Alliance Executive Director John Williams. “Fortunately, the shrimp industry has dedicated volunteer leaders like Craig, who effectively communicate these critical issues to the public and policymakers. His recent appearances on major news outlets like Fox News and NPR, along with his op-eds, are a testament to his impactful advocacy.”

We can most definitely testify that local shrimp simply tastes better, and we buy it whenever possible, which is most of the time, whether it’s fresh off the boat or correctly frozen to be enjoyed off-season. Many may not know that Sea Eagle has local shrimp year-round, thanks to their day-boat ice trawlers and freezer boats.

Sea Eagle’s Catering

Sea Eagle and the extended Reaves family are also well known for their catering operations. We can also personally attest to the quality of this part of the Sea

Eagle operation, thanks to helping coordinate a large event at the Beaufort Yacht Club as part of the 2023 Pat Conroy Literary Festival, when we worked with Melena Reaves (Craig and Jana’s daughter) and crew to host a memorable Lowcountry boil and oyster roast.

Melena reports they offer everything from “Fatback to Caviar,” and they’ll pretty much prepare anything the customer requests. The possibilities include: traditional oyster roasts; Lowcountry Boils; pulledpork BBQ; seafood dinners (including fried seafood, lobster, and more); chicken dinners; and more. We love arriving at an event and seeing Sea Eagle’s massive catering trailer, in that we know we’re in for a tasty time.

We’re also pleased to report that Melena was recently named the Lowcountry Tourism Commission’s Hospitality Employee of the Year. Of the award, Melena told us, “I am very humbled and grateful for the award. I wouldn’t have been able to accept the award without the guidance and knowledge of my family, or the awesome community of Beaufort I get to work with. I always try to keep a focus on making experiences memorable and enjoyable.”

Like us, local restauranteur extraordinaire Nick Borreggine (think Shellring Ale Works and Scratch Italian Kitchen + Bar) also thinks very highly of Craig and Sea Eagle. When asked, Nick told us, “I’ve known Craig for twenty years and can honestly say there is not a single person in Beaufort that works harder than him and his family. His passion and drive go deeper than the beautiful bottom feeding fish he brings to market.”

Given all of this, it’s obvious we’re swimming in a large school of Sea Eagle Market fans. From local shrimp to so much more, including the extended Reaves family, it’s the place to head for sea-to-table cooking and eating.

 

Sea Eagle Market

2149 Boundary St.

Beaufort, SC 29902

(843) 521-5090

seaeaglemarket.com

Open Tuesday-Saturday, 9am to 6pm

 

Sea Eagle Market at Village Creek

34 Hallmark Rd.

St. Helena Island, SC 29920

(843) 838-3281

Open Wednesday to Saturday, 10am to 5pm

 

 

Beaufort-based travel journalists and seafood lovers Lynn and Cele Seldon (www.seldonink.com) often cover culinary travel around the world and Lowcountry Weekly lured them to write a monthly feature covering the local food scene. This includes articles about restaurants, chefs, food-focused stores, farms, farmers, farmers markets, and more. They welcome suggestions for topics, as well as recommendations for their upcoming book, 100 Things to Do in the South Carolina Lowcountry Before You Die.