Taste the Florida Keys
Where to Sip & Dine
Indigenous Florida Keys cuisine incorporates diverse and delicious influences with an abundant array of fish and seafood harvested from local waters. Fresh fish and seafood that graces a restaurant table headline nearly every restaurant menu.
Among Florida Keys favorites:
Key West pink shrimp, among the most popular of our “natural resources,” are considered sweeter than other crustaceans. Savor Key West pinks sautéed in scampi, battered and fried, nestled atop salad or pasta, or simply steamed and served with savory sauces.
Fresh fish preferred by chefs: yellowtail snapper, hog snapper, mutton snapper, grouper, dolphin or mahi-mahi, and lionfish, one of the healthiest and most necessary to remove from Keys waters. All are prepared sautéed with a variety of sauces and accompaniments, fried, broiled or blackened, as well as in sushi or ceviche.
Stone crabs, renowned for their sweet and succulent claw meat, are a popular delicacy served warm with drawn butter or chilled with mustard sauce, and the meat of the claws also can be used in crab cakes, fritters and stuffing. Stone crabs are also a renewable resource, as after one of the crab’s claws is removed the crab is returned to the sea where the claws regenerate. Florida’s stone crab season runs from Oct. 15 to May 15.