Soft-shell crab season is fleeting and lasts for only a few weeks each spring, so expect the delicacy to be featured on menus around town again this weekend. It’s also a good time for digging into the catch of the day. Fisherman Mark Marhefka sent out a plea the other day for chefs to experiment with less popular species like King Mackerel, and it looks like some have heeded the call.

Jeremiah Bacon at Carolina’s will be featuring King Mackerel served in the Perditas entrée with clams, mussels, and potatoes all served in a broth. He’s also featuring soft shell crabs, which have been selling like crazy. For the past week, he’s served them a variety of ways: tempura fried, pan sautéed, and on top of mixed greens. Find out what Bacon has in store for these crustaceans tonight.

Over at Cypress, Chef Craig Deihl is serving up a North Carolina Flounder dish with prosciutto, English peas, sugar snaps, local Vidalia onions, and garlic-almond pistou.

Chef Marc Collins at Circa 1886 is also featuring Carolina Flounder, his will be plated with crab and shrimp pilau, grapfruit sabayon, candy striped beets, and basil lacquer.

Over in Mt. Pleasant, Red Drum’s Chef de Cuisine Patrick Johnson will be offering oven-roasted speckled sea trout as an entree served with baby green beans, toasted pecans, and lime beurre blanc. For an appetizer, Red Drum has soft-shell crab dipped in tempura and served with pepper jelly and salad underneath. They also just got some local swordfish in for tonight’s menu. You’ll have to stop in for yourself to see how that catch gets prepared.

Finally, Sarah O’Kelley over at Glass Onion tells us they’ve got roasted triggerfish served with grits and English peas. They also continue to feature a smoked-fried soft-shell crab served with mashed potatoes, peas, and beamaise. Fun fact: the fish is cold-smoked before it’s cooked.

So go on out tonight and get you some of that fresh catch of the day.