Locavore on the Road: Fishing in the Florida Keys


Cleaning our catch back at the dock


When I was young – between the ages of six and twelve, perhaps – I caught maybe a dozen fish a year. This more than made up for my consumption during that time, as I all but refused to eat fish – especially the fish sticks and tuna salad that so many of my contemporaries considered a food group. My parents took a yearly spring break trip to the Florida Keys for many years, meeting friends and family who also had kids my age. How to entertain a gaggle of children in a part of the country not known for much except sport fishing, scuba diving and palm trees? Why make a reservation for four adults and ten kids on a party boat for deep sea fishing, that’s what.

With sandwiches for us kids, beers for the dads and tote bags stocked with sunscreen and hats by our mothers who were thrilled at a few uninterrupted hours of sun-tanning and daiquiris on the pool deck, our group would fill up a full third of the sturdy and spare boat. All but impervious to rollicking seas and harsh sun, I sat for the full three hours on the hard fiberglass bench with my line in the water, waiting for the tell-tale tug from a fish below. I remember being told to give the line a sharp yank and then reel in the hundred feet of line to check as to whether I had a snapper (which we got to keep if it was large enough), a grunt (a bottom-dweller that we threw back no matter the size) or an empty hook. Rarely would we pull up anything else; always, if it was a keeper, the mates would help us take it off the hook and give it a mark with the knife they kept sheathed around their waist – ours was always two notches on the head. All the fish went into one cooler, to be disseminated by mark once we returned to the dock, and, for a few extra dollars, filleted for us by the crew. Our large group back then always had the biggest haul – a few dozen fish among us, to be sauté-ed up in brown butter and local plantains back at the resort. That was the only fish I would eat all year – fresh, sweet from the plantains and butter, and faintly salty from its morning spent in mother ocean. I knew then what quality seafood tasted like, and couldn’t stomach the smell or fishy taste of its counterpart back home in western New York.

Times have changed now that I am an adult – helped in part by my proximity to quality seafood and a proclivity for culinary adventure. And while I have been eating fish (never ever tuna from a can, but pretty much any sustainably caught, fresh seafood I can get my hands on) for more than a decade, I had not caught my own since those sunny days in Islamorada. Until this Thanksgiving.

Our spring break trips have long since ended, but a decade ago my father started a new tradition of a week in Key West over Thanksgiving. I occasionally join him and my stepmother with a rotating cast of family. This year my husband came for the first time and we all decided to spend an afternoon fishing. Much was the same: the buckets of squid and ballyhoo hunks at our feet for bait; the spray of salt water and bait brine that coated and stung our skin as we dropped and reeled our line, checking for fish or stripped hooks; my competitive streak kicking in when I went too long without catching a keeper.

Yet it was the differences that struck me: did it just seem as if everyone was catching fewer fish than in my memory? Why were we now keeping any sized grunts – so named because of the noise they made when taken out of the water – when before they weren’t deemed tasty enough to eat? I would answer those questions in time, but for an afternoon I was content to drop my line in the water and wait for that nibble, picturing the sweet and savory dinner that awaited me at days end. I only contributed two fish to our final haul of about five pounds of fillets, but dinner still tasted as sweet, salty and satisfying as it had more than twenty years ago. Or maybe more so, because I know how rare and special an afternoon spent with family seeking the ocean’s offering was.


Dinner: Snapper, Grunt and Grouper Fillets in Brown Butter with Bananas