Don’t Leave The Florida Keys Without Eating These Foods:
Conch (Pronounced “konk”)
This large mollusk with a flaring pink shell was once so common in the Keys it gave its name to the locals. Although none is actually harvested in Florida today, conch steaks, conch fritters, conch chowder, and conch salad, made with shellfish imported from the Bahamas, remain an essential part of Florida Keys cuisine.
Also known as spiny lobster. Recognizable by its enormous antennae and lack of claws, the spiny lobster has a wide tail filled with crisp, sweet, pearl-white meat, and is easier to eat than Maine lobster. In season August thru April.
Stone Crab Claws
One of our most popular shellfish due to it sweet, yummy flesh…In season from October 15 thru May 15, stone crab claws come in three sizes: medium, large, and jumbo. The latter look most impressive and command the highest price.
Catch Of The Day
With the bounty of fresh fish available year round, it’s not surprising that the cuisine of the Keys is largely built around the catch of the day. Usually Yellowtail Snapper, Hogfish, Grouper, Yellowfin Tuna or Mahi-Mahi, prepared fried, sautéed, broiled or grilled with an eclectic array of sauces and toppings available. Many Florida Keys restaurants will cook your catch.
Key West Pink Shrimp
Simply the best! Key West Pink Shrimp are wild caught off the Florida Keys and are in season during our cooler months. Their mild, sweet flavor make them easy to incorporate into any recipe. You can get them sautéed, grilled, broiled, or fried.
Key Lime Pie
Our most famous dessert! Made of Key limes that are naturalized throughout the Florida Keys, egg yolks, and sweetened condensed milk. The traditional Conch version uses egg whites to make a meringue topping.