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Fresh News From the Coast!
Scroll down to bottom of our newsletter for our latest coupon!
The North Carolina Oyster Season is here!  It is off to a little bit of a slow start (thank you Hurricane Matthew) but every day we are getting in fresh local oysters as well as oysters from the Chesapeake Bay and the Pamlico Sound.

Although we expect inventories to continue to grow, should you need a large quantity of these delicious oysters we do suggest you give us a call in advance.

It's not too soon to be planning for the Thanksgiving holiday (It's less than a month away!). Call us and place your order today!

Happy Halloween from all of us at Motts Channel Seafood!


A HUGE THANK YOU to all that fished, sponsored, donated, volunteered, attended, and bid at our Fish For Mandie Tournament that took place October 13-15.

We are overwhelmed with the support our community provided. 

We are still tallying the gross proceeds but we can say with certainty that the event exceed our expectations. More soon!

Picking out fresh seafood for dinner shouldn't be a nightmare.

We have you covered!
Here are Tom's suggestions for your last weekend in October:

(season ending soon!)

Local Shrimp 

Red Drum
We couldn't let "pumpkin season" go by without sharing a seafood dish that incorporates this delicious fall treat. This soup is sure to warm you on a crisp fall day.

Recipe published by the Richmond Times-Dispatch.

Serves 8

  • 16 large Motts Channel Seafood fresh oysters
  • 5 tablespoons unsalted butter
  • 1 small onion, minced
  • 3 tablespoons flour
  • 2¼ cups EACH: chicken stock, half-and-half
  • 2 cups pumpkin purée, canned or fresh
  • Salt AND black pepper to taste
  • 2 tablespoons EACH: chopped fresh chives, crumbled cooked bacon
  • Reserving liquor, drain oysters; set aside.
  • In a large saucepan, melt butter. Add onion and cook over medium-low heat until tender, about 5 minutes. Stir in flour and cook, stirring so that flour browns but does not burn, about 1 minute longer.
  • With a whisk, beat in stock, half-and-half, pumpkin purée and reserved oyster liquor. Add oysters and, stirring frequently, bring to a boil over medium-low heat. Reduce heat to a simmer for 10 minutes. Season to taste with salt and pepper.
  • Making sure there are two oysters in each, ladle soup into shallow bowls. Garnish with chives and bacon.
Didn't make it to the fish tournament and either a) want a cool new long sleeve t-shirt, or b) want to donate to the Fish for Maddie scholarship fund? Then stop by our store during normal business hours and pick up ones of these ladies' cut t-shirts in sizes medium, large and extra large for only $20. Get one before they're gone! Cash or check only, please.


Cheers to Lamont. He came into the store looking for something tasty for dinner and got a bonus ‪#MottsChannelSeafood‬ t-shirt, too. He is our lucky t-shirt Tuesday Winner for October. We'll do it again in November...

Carousel Center Lighthouse Beer and Wine Festival is Tomorrow!

The 15th Annual Lighthouse Beer & Wine Festival at North Waterfront Park in downtown Wilmington, NC, features more than 100 breweries and wineries featuring 250+ samplings; plus live music with American Aquarium, Travis Shallow, and the Deep End; Food Truck madness; and a fleet of taxis to take attendees home free of charge. A portion of the proceeds benefit The Carousel Center in their efforts to aid abused and neglected children. 

Click Here for Tickets!
Our recent accolades:

Wilmington Magazine readers voted us
Best Seafood Market
for 2016

Star News readers voted us
Best Seafood Market
for 2013 and 2014!

Can't Make it to the Store?
Visit us Online.

 Check it out today! CLICK HERE!
Also don't forget to connect with us via social media!
We love to hear from our customers!
Please print out coupon and present when ordering.
Valid today through November 11, 2016.
Copyright ©2016 Motts Channel Seafood, All rights reserved.

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