Just because these restaurants are land-locked doesn’t mean they can’t procure the freshest catch from nearby waters.

At Carolina’s, executive chef Jill Mathias is featuring a locally caught porgy, paired with a local roasted beet purée, quinoa, pink-eyed peas, and Mepkin Abbey oyster mushrooms for $29. This fish, which is caught by Mark Marhefka, only shows up at Carolina’s every once in a while. Mathias seasons the white-fleshed fish and then pan sears it, with the skin on, until golden brown. The special will run throughout the weekend, or until the porgy runs out.

Over at Tristan, Sous Chef Jesse Sutton is cooking a deliciously avant-garde fresh catch as always. Tonight, it’s tilefish, accompanied by asparagus, carrot purée, cippolini onions, and a blood orange “hollandaise.” Because it’s local, supplies are limited. Once the tilefish runs out, they’ll prepare the same dish with grouper.

Over on Johns Island at Wild Olive, Chef Jaques Larson features a daily fish special. Tonight, he’ll cook a local cobia with Thackeray Farms broccoli, corn, and a roasted Anson Mills farroto (which is basically farro, cooked like a risotto). We have the scoop on tomorrow night’s fish special too. Larson has pre-ordered a bunch of almaco jack, which is supposed to be a very meaty, white fish, which he’ll pair with charred corn, local shrimp, scallions, and fregula pasta.

The Three-Flavored Fish is a permanent menu item at Basil. It never comes off and thank god for that. Basil’s been using flounder for as long as we can remember to make the dish. A whole flounder is deep fried and topped with chef Suntorn’s oh-so-special three flavor sauce. Diners filet the fish themselves at the table. And we warn you to be pay attention, because there’s nothing worse than picking bones from your mouth on a first date. The price of Basil’s Three-Flavored Fish changes according to market. Right now, it costs $26.95.

Tonight, the Glass Onion is running two fish specials. West Ashley’s soulful food restaurant is fryin’ up a catfish served with two sides for an affordable $13. Three catfish filets are cooked in a Creole-mustard sauce, breaded and then deep fried. Also keep your eye out for pink snapper served with grits, oyster and white mushrooms, and turnips in a shellfish cream sauce. They’ve had that one on special recently too.

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