Cobia might pop up when first approaching a reef, but if you don’t pitch a live bait to it quickly, it’s usually gone for good. There’s a small window at the beginning of fall when they migrate south for warmer waters, and during the first warm days of spring when the rise in water temperatures around shallow wrecks bring cobia closer to shore. If you pay premium price at a restaurant, you may be underwhelmed.Ĭobia is hard to find in a restaurant, so if you have the chance, try it! Its meat is a little firmer than snapper, grouper, mahi-mahi, and snook, and it has a fresh, clean, buttery flavor without the high oil content found in swordfish. In my opinion, this fish is more about the experience catching it than the taste. If you would like to catch your own swordfish, we recommend booking a charter with a professional captain like Reel Candy Sportfishing or Adrenaline Rush Charters in Jupiter, or Captain Chris Lemieux in Boynton. For current regulations, visit the FWC Website. Fishing for swordfish requires having a “Highly Migratory Species” (HMS) Permit issued by NOAA. Swordfishing is an artful form of fishing which involves extensive research and experience, so this is not a hobby to pick up overnight. Its thick white meat has a moderately high fat content, but has a mild slightly sweet flavor. Swordfish is considered a premium entrée, and is sold exclusively cut as thick steaks. Snook are mainly caught around structures inshore with top water lures, live shrimp, or bucktail jigs. It absorbs dressings and marinades really well, and is worth jumping through hoops to get a taste of “old Florida”. Its meat has a medium firmness and a mild flavor with large chunky flakes. Once you have the proper permits and education, you may harvest a daily limit of one per day (during season), and some restaurants will clean and cook your catch for you. Because of this, they are an extremely regulated tropical fish, which you should be well aware of by visiting the FWC Website. Snook is illegal to be commercially fished or sold, mainly due to its wide restaurant distribution in the early 1900s since it has a delicious meat and it’s possible to catch from a dock. For current recreational regulations, visit the FWC Website. If a dolphin is spotted, you can also catch them by sight-casting with bucktails or ballyhoo with a spinning rod. Mahi-Mahi are usually caught trolling offshore with dead bait like rigged ballyhoo or bonita strips, and are usually found in schools feeding on baitfish under floating debris or seaweed. If you order “fish fingers” at a restaurant, it’s most likely mahi. Be careful when boating these toothy critters- their teeth are razor sharp! For current recreational regulations, visit the FWC Website.Īlso known as dolphin or dorado, mahi-mahi is a very mild white fish with a lean firm texture that holds together very well when grilled or fried. Kingfish are most prevalent in 90’-200’ of water, and can be caught with live bait like sardines or goggle eyes. Just about every restaurant in South Florida carries this delectable appetizer, which usually consists of shredded smoked kingfish, mayonnaise or sour cream, and each chef’s own blend of spices. However, commercial kingfishing is a booming industry in South Florida for a big reason- smoked fish dip. Also known as king mackeral, kingfish is not the best fish to eat as a main course since it tastes quite “gamey” because of its high oil content. Some may wonder why kingfish even made this list, but the truth is that South Florida consumes a ridiculous amount of it. An easy preparation, like this Adriatic hogfish recipe, lets the fish’s fresh, clean flavors shine.If you’re from Florida, you already know, but if you’re new to the area, a large part of experiencing everything Florida has to offer is by eating what the natives eat- FISH! Saving the best for last, here are the top 10 fish to eat in Florida! Over the years, Chef and his team have prepared the fish hundreds of different ways, but when it comes down to it, cooking it simply is always his favorite. When in Islamorada, be sure to try something that is hard to find anywhere else: locally spear caught hogfish. Besides the daily catch, visitors can also have a bite of the “Land” featuring bone marrow ( Oh-Ma-Gawd!), Filipino pork belly, or Cornish game hen with pineapple chimichurri. Wahoo fish wontons, lobster tempura, and mussels in a coconut curry sauce are just some of the sea caught items that dot the menu. It doesn’t get fresher than that! Many restaurants offer “Hook and Cook” and will gladly prepare the fish brought in to your liking.īesides casually elegant dining at Chef Michael?s, our fish-loving guide recommends a meal at OO-Tray for a more modern twist on Islamorada cuisine. If it’s your first time to the islands, Chef Michael recommends heading out on a local charter boat ( I can recommend a good captain) for the day and catching your own dinner.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |