Moving to South Eastern North Carolina comes with a distinct culinary privilege: you never have to buy imported seafood again. Yet, many new residents in Wilmington, Hampstead, and Oak Island still make the mistake of buying "fresh" shrimp from the grocery store seafood counter—shrimp that was likely farm-raised overseas, frozen, and then thawed for display.

To live like a local in New Hanover, Pender, Onslow, and Brunswick counties, you need to know exactly where the trawlers dock. Here is your insider guide to sourcing the freshest catch on the coast.

The Geography of the Catch

Different counties offer different experiences. Whether you want a polished market or a rugged dockside exchange, here is where to go.

New Hanover County (Wrightsville Beach & Carolina Beach): For the classic "boat-to-dock" experience, Mott’s Channel Seafood at Wrightsville Beach is the gold standard. You can watch the boats unload while you shop. In Carolina Beach, Blackburn Brothers is a local institution known for straight-talk and fair prices. If you are in mid-town Wilmington, Seaview Crab Company brings that dockside quality inland with rigorous sourcing standards.

Pender & Onslow Counties (Sneads Ferry & Surf City): Sneads Ferry is arguably the shrimping capital of the region. Do not let the humble exteriors fool you—places like The Shrimp Lady or Stump Sound Seafood offer product that was swimming hours ago. In Surf City, Surf City Crab provides excellent variety right off the island.

Insider Tip: If you see a handmade sign that says "Fresh Shrimp" near the high-rise bridge in Sneads Ferry, pull over. These are often shrimpers selling directly from their latest haul. Bring cash.

Brunswick County (Southport & Oak Island): In Southport, head to the Yacht Basin. Potter’s Seafood, easily recognized by its bright yellow building, has boats docking directly behind the market. Fish Peddler Seafood is another heavy hitter where you can often see the catch being processed on-site.

Myth vs. Reality: The "Fresh" Fallacy

Myth: "I should only buy fresh, never frozen shrimp."
Reality: In the humid coastal heat, "fresh" is a relative term. The "fresh" shrimp at a supermarket has often been frozen for transport and thawed for the case (check the label for "previously frozen").

Strategic Advice: Don't fear IQF (Individually Quick Frozen) shrimp from local markets. These are flash-frozen on the boat or immediately at the dock, locking in a freshness that beats a "fresh" shrimp that has sat on ice for three days.

Know Your Season

If you want to sound like a local, know what you are buying:

• Brown Shrimp (Summer): robust flavor, firm texture. Perfect for Low Country boils and shrimp & grits.
• White "Greentail" Shrimp (Fall/Spring): Sweeter, more tender. The prize catch for light frying or sautéing.

Your Next Step

Knowing where to find the best shrimp takes a little local knowledge and the right connections. Finding the perfect home is no different. You need a guide who knows the difference between a "polished flip" and a solid investment, just like you know the difference between farm-raised and wild-caught.

Aspyre Realty Group are experts in listening and communicating people's wants into homes that work for them. Whether you need a chef's kitchen to cook your catch or a property with a boat slip of your own, let us help you navigate the market.