Brett Gregory at the Fish House demonstrates how whole fresh fish should have bright red gills.
One of the benefits of living in the Keys is access to fresh seafood year round. To ensure you get the best of the catch, use your eyes, nose and hands when picking out your dinner.
Posted: Monday, October 13, 2008 11:45 AM EDT
The race will be on this week for the sweet taste of the fresh Florida crustacean.
Posted: Monday, October 13, 2008 11:40 AM EDT
Recipe courtesy of Morada Bay restaurant in Islamorada.
Posted: Monday, October 13, 2008 11:40 AM EDT
Joseph DeConda of the Cracked Conch Café in Marathon offers this recipe for sauteed dolphin in a Grand Marnier sauce. It serves two people.
Posted: Monday, October 13, 2008 11:40 AM EDT
Chef Sami Abdalla of the Island Grill in Islamorada offers this recipe. Visit www.keysislandgrill.com for more information.
Posted: Monday, October 13, 2008 11:40 AM EDT
The folks at Fish Tales Market & Eatery in Marathon contributed this recipe. For more information, visit www.floridalobster.com.
Posted - Monday, October 13, 2008 11:40 AM EDT
Courtesy of Chef Tanya Green of Cristiano’s Cafe & Catering at 2264 Overseas Highway in Marathon. Visit cristianoscafe.com for more information.
Posted - Monday, October 13, 2008 11:40 AM EDT
Courtesy of Pepe’s Cafe and Steak House in Key West.
Posted - Monday, October 13, 2008 11:40 AM EDT
Chef Anthony Green, Culinary Arts Instructor at Marathon High School, offers this recipe.
Posted - Monday, October 13, 2008 11:40 AM EDT
Chef Peter Tselikis serves a conch cake at The Fish House Encore in Key Largo. Contributed photo
Chef Peter Tselikis of The Fish House Encore Restaurant, Sushi Bar & Piano Lounge in Key Largo shared this appetizer recipe. Yield: 4 cakes. Visit www.fishhouse.com for more information.
Posted - Monday, October 13, 2008 11:40 AM EDT
