• Skip to primary navigation
  • Skip to main content

NC Folk

Helping communities across the state connect their heritage arts and traditions to local development, education, and active citizenship

  • Email
  • Facebook
  • Instagram
  • Home
  • Explore
    • So You’re New Here: A Guide
    • Shop NC
    • Travel & Trails
    • NC Food Blog
    • NC Field Blog
  • Resources
    • Exhibits
    • Folk Artist Directory
    • Folklorists and Documentarians
    • Publications & Reports
    • Handbook for North Carolina Folk and Traditional Artists
  • Connect
    • Events
    • National Folk Festival
    • Inside NC: The NC Folk Podcast Series
    • Newsletter: Folklife Flashes
    • Press
  • About
    • What We Do
    • History
    • Staff
    • Board of Directors
  • Support
    • Network
    • Volunteer
    • Intern
  • Contact
  • Donate
  • Hire Us!

Saltbox Seafood Joint

Text and photos by Monique LaBorde

person at food ordering window
The front of the Saltbox line.

I’ve visited Saltbox Seafood Joint three times in the past year, but I only recently made it there in time to eat. Saltbox opens at 11am and cooks seafood until they run out, which is usually around 5 p.m. On a busy day, Saltbox can run out of their seafood supply after the lunch rush.

Every morning for three years, the small stand in Durham’s Little Five Points neighborhood has been receiving a fresh delivery of Carolina seafood.  Their seasonal seafood comes straight from the coast of Virginia, North Carolina, and South Carolina. After chef Ricky Moore gets his daily seafood delivery, he sets the prices and writes that day’s menu on the chalkboard outside the order window. Saltbox regulars wait in line, chatting and licking their lips.

Fried whiting and cole slaw.
Fried whiting and cole slaw.

I ordered the whiting; it came bone-in and head on. The moist white meat was steaming when I cracked it open down the middle. I squeezed lemon over the fish and abandoned my fork.

“Yeah, we usually run out,” Ricky Moore, the owner and chef tells me.

“That’s just the way we have to do it. We don’t have any storage,” he tells me, gesturing to the two industrial refrigerators in the small kitchen.

Every inch of the kitchen counter space is being used as a prep station. As I wait to order, the kitchen runs out of salmon. Chef Ricky erases it from the chalkboard, writing blue fish in its place.  Chef Ricky oversees everything at Saltbox from placing supply orders to plating fish for over 300 orders in a day.

At the end of my meal, I sucked on the bones from my fish. The other costumers around me were unfazed by the wait; they’re enjoying the summer sun. Saltbox achieves its easygoing success by executing the simplest food with the highest quality. Saltbox isn’t cheap food or fast food; but it’s an unmatched quality of seafood in Durham. An important aspect in Saltbox’s success is its welcoming, talkative environment. It is equally nourishing to support one of Durham’s most talented entrepreneurs and chefs.

line for food
The end of the Saltbox line.

 

 

Related

Filed Under: Central NC, Destinations, Food, Uncategorized Tagged With: Durham, Five Points, lunch, Saltbox, Seafood

About staff-old

Reader Interactions

Comments

  1. Matt says

    April 25, 2019 at 2:41 am

    This place looks amazing. Southern-style seafood is deeply underrated in my opinion. But there are still people who have to have their Alaskan salmon and Maine lobster. Enjoy your southern-style seafood, but then splurge on the occasional seafood delivery service as well. That’s what I do!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Copyright © 2021 NC Folk · All Rights Reserved · Website by Tomatillo Design