The local cuisine is sometimes called Floribbean. Thanks to a strong Caribbean and Latin American influence, Floridian food is culturally diverse – and thanks to the huge coastline, you can enjoy fresh fish and seafood wherever you are.
Florida’s Gulf and Atlantic coasts and its inland waters serve up a mouth-watering menu of marine cuisine. Depending on the time of year and where you are, you can dine on Apalachicola oysters, Fernandina Beach shrimp, St. Johns River blue crabs, Florida Bay lobsters, and Cedar Key clams, Grouper, mahi-mahi, largemouth bass, speckled perch, and trout.
For Starters – here are a few
Conch Chowder – a creamy soup made with conch (a giant sea snail). Conch live in those shells that some of you buy in souvenir shops, take back home, put it to your ear and think that you can hear the ocean.
The two most common ways conch is prepared is in chowder or fried.
U-Peel-Shrimp
This is a dish consisting of shrimp cooked in a spicy broth.
Some Main Course dishes
Seared Tuna may be served with a mango salsa and grilled chayote (a type of squash). For the mango salsa; Fresh mangoes...
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