Where to Find Seafood

Local white and brown shrimp are the backbone of Carolina seafood — peel-and-eat boils and fried shrimp baskets are everywhere in summer.

Farm-raised and wild clusters are best in cool months. Look for raw bars and BYO-oyster roasts once the water drops.

Summer flounder haunt the sound and nearshore reefs — a staple on local menus, often stuffed or pan-fried.

Pulled from the marsh creeks behind the island. Soft-shell is a spring delicacy; hardbacks star in crab cakes all summer.

Yellowfin tuna and mahi-mahi come back on the docks from Gulf Stream charters — call ahead for fresh-off-the-boat specials.

Reef-trip landings keep grouper and snapper on menus; Calabash-style breading is the local trademark.