A must-see, must-taste, must-experience edible, historical, food extravaganza, all Florida, all the time. A product of The FOOD Museum. For the Archives, please click the file folder icon at right.
Floridians do/do not eat marlin? Apparently marlin is a catch and release fish here, in general, if the fish is strong enough to carry on after surviving the “catch…” In some fishing parts, marlin is made into fish spread or even, in Hawaii, jerky.
The Highlights Restaurant in Cebu, the Phillippines, serves up blue marlin caressed with veggies.
And below that, a guy in Montreal is a fan of simply prepared blue marlin, accompanied by fiddleheads, no less.
Brazil, Taiwan, Hawaii and Japan supply most of the world’s marlin steaks.
My favorite brunch dishes so far in West Palm. The Wine Dive’s Breakfast Flatbread, with scrambled eggs, chorizo, cheddar, caramelized onions and chipotle sauce. Even better, My Benedict, with pulled short rib and eggs Benedict.
The aforesaid badass, and apparently delicious, Lionfish, subdued under slices of Yukon Gold spuds, perched on a bed of “braised purple cabbage and local heirloom tomatoes with a pan au jus.”
The chef is Florida native Drew Hedlund, originally from Naples, and the restaurant is Fleet Landing in Charleston, SC.
The badass Lionfish apparently is tasty, and if you eat it, you will be doing the local Florida fish a favor. This invasive Indo-Pacific species leapt from aquaria beginning in the 1980’s and has no known predators, and beastly spikes.
“Lionfish make for delicious, delicate, economical fillets that offer a perfect pop of protein. There are no catch limits, and they can be prepared dozens of ways. The Reef Environmental Education Foundation’s “Lionfish Cookbook” includes 45 recipes, from blackened fillets and nachos to “Spicy Lionfish with Dill Sauce.”