This page will provide information on what kind of seafood is available and where you can get it.
There are several reasons some seafood is not always available. Some seafood is seasonal while other seafood is only available part of each year due to mismanagement of quotas. The mismanagement of quotas in the snapper/grouper fishery I work in is wasting over a MILLION pounds of seafood annually. Fishery managers plan ahead for multiple extended closures by allocating tons of different species' quotas to projected dead regulatory discards. The simple solution is to properly manage each quota with appropriate possession limits. Some fish would have higher limits than others based on the amount of quota available. We could target fish with higher limits while still keeping most of what is landed with lower limits. This would greatly reduce regulatory discards while giving consumers a much more dependable supply of safe American seafood.
Here is a link to landings data for fish managed by the South Atlantic Fishery Management Council showing what is legal. http://sero.nmfs.noaa.gov/sustainable_fisheries/acl_monitoring/commercial_sa/index.html
Your best bet for finding local seafood is at independently owned seafood markets and restaurants. Ask the staff what is the freshest local seafood they have on hand. Try to buy whole fish at markets and have them cleaned the way you want so you can look for freshness. The eyes should not be cloudy or sunken in. The gills should be bright red and the skin should glisten. Fresh seafood should not have a strong odor. It should smell like a clean beach. Look for catch of the day specials at restaurants and beware of buffets.
Now you can purchase seafood I harvest through the Walking Fish Co-op. http://www.walking-fish.org/