This question comes up over and over. Not just Hatteras but from Corolla to Ocracoke. All of the above answers are right on. Tim is probably the most accurate. Outer Banks Catch is a nice concept but way tooooooo varied in its membership categories. In addition it has become somewhat of a marketing/advertising campaign to brand Outer Banks Seafood, but not necessarily insure or guaranty its use "At Home". I won't go into the cost factor but restaurants are in business to make money and will assess the cost/profit ratio in their purchases. Several other considerations. A restaurant using local fish (not shrimp, crabs or oysters) has to clean the fish in most cases. It does not come in filleted or portion controlled. This takes storage, time, skill and the discard/"rack" will quickly fill their trash containers. It's much easier Box to Fryer. Availability or Seasons and we can take this further to what do people favor. The most popular or well known species are not always local. The biggest being Salmon (not even close) and probably next Flounder (very seasonal) and the trash fish, Tilapia (never eat one). I would guess if you go to Hawaii you would be recommended Opah, be daring and support our real local fish. Let's talk Spanish Mackerel, Sea Mullet, Cobia, Wahoo, King Mackerel, Sheepshead, Drum, Spot, Croaker, etc.