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Keys Cuisine

The Florida Keys offer a fantastic variety of restaurants, but with the bounty of fresh seafood available it's not surprising that the cuisine of the Keys is largely built around the catch of the day.

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.

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.

Florida Lobster: 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.

Catch Of The Day: Usually Yellowtail, Snapper, Grouper, Yellowfin Tuna or Dolphin... don't worry it's not Flipper. This is the fish, not the mammal, also known as mahi-mahi.

Key West Pink Shrimp: Simply the best! In season during our cooler months.

Key Lime Pie: Our most famous desert! Made from a small, yellow, bracingly tart fruit... key limes.

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