The boom is over, but shrimping boats still trawl at night November - July and Key West restaurants offer them year 'round. Key West pinks: large pink shrimp that once accounted for half of Key West's fishing business.

Using fresh (often local) seafood and a variety of inventive herbs and spices, Florida has added a unique twist to this classic Cajun creation. Jambalaya: (o.k., so it's not a fish, but it is a fishy dish) although this southern favorite is most often associated with the Creole cuisine of Louisiana, Floridians have embraced this dish as one of their own. Ipswich clams: imported from Ipswich, MA (who'd have thought?), these clams found on many Florida menus are smaller and sweeter than most of their cousins. You're more likely to see it on Keys' menus than elsewhere in Florida. Its meat is virgin white with a delicious, subtly sweet flavor. Hogfish snapper: this rarity (also called hog snapper) is considered by many seafood aficionados to be the best tasting of all reef fish. Grouper: one of the mildest fishes available served blackened, broiled or chargrilled as an entrée, but a fried grouper sandwich is hard to beat. Delicious!įlounder: a fine textured and delicate fish can be baked, sautéed, broiled or steamed. The tails are broiled and served with melted butter. Also chopped, breaded and fried as conch fritters and in conch chowder (usually red and spicy).Ĭooter: a pan-fried favorite, the meat from a soft-shelled turtle (more like 'lakefood' or 'riverfood' than 'seafood,' but we wanted you to be prepared should you come across it on a menu).Ĭrab: see descriptions under Blue crab and Stone crab claws.ĭolphin: (the fish, not Flipper) also called mahi mahi a firm, white-fleshed fish that is delicious grilled, blackened or Cajun-style.Įel: darker meat with moderate flavor and texture most often seen served raw in Japanese restaurants, but can also be baked, stewed or grilled.įlorida lobster: known as the spiny lobster, it has no claws like the Maine variety. Check the blackboard for specials, but the fresh catch is most often snapper, grouper or dolphin (see individual descriptions for details on each).Ĭatfish: fried catfish is the ultimate Southern specialty Channel catfish can be found most anywhere in the state and make for great eating.Ĭonch: pronounced 'konk.' These chewy mollusks are served tenderized with lime juice, raw and chopped in salad. AĪmberjack: a darker meat fish with moderate texture that is delicious pan fried, broiled, smoked, baked, deep fried, grilled or cooked in chowder.īlue crab: found along Florida's Gulf and Atlantic coasts served in both its hard and (more commonly) soft-shell state.Ĭatch of the Day: you can't go wrong with this fish, as it was probably still flopping around the kitchen when you walked in the door for dinner. So check out our fabulous Florida seafood guide - and you'll be sure to get hooked. From amberjack to vermilion snapper, you'll discover many tasty treasures from the bounty of the sea. To help make dining out a little easier, we've compiled a list of seafood you're likely to see on Florida menus. Since there are so many types of fresh catches available, dinner can sometimes be a difficult decision.

Don't know your snapper from your mullet? Before you delve into Florida's abundant seafood, read up on these staples with this Florida seafood guide.

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