Florida Keys�Food Tour

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Craig Zabransky

May 5, 2026

FlKeysFoodTour.com

…the very best in keys culture, cuisine & cocktails 

What is the Food Tour?�People Always Ask: What is a Food Tour? What does it include?

• We offer 8 different tours
• Tours are more than cuisine
• Voted Top 3 Tourist Attraction in Upper Keys
• We Also Get Wild on the Water - NEW Sunset Food Tour

We Appreciate the Wild from the Water�Our food tours share the seafood and stories from our keys waters

Taste the Sea

Celebrate our Island Time

Appreciate the Wildlife

Share the History

Focus on the Wild Seafood�

Taste the Sea on a Tour

• Turtle
• Conch
• Lobster
• Crabs
• Shrimp
• Fish

Tastes from the Past�Turtle and Conch are historic tastes.

TURTLES

Once a staple of early Florida Keys cuisine, sea turtles were heavily harvested in the 1800s and early 1900s,. Today, they’re fully protected, but their legacy still shows up in stories, menus of the past, and even place names.

• Historical Upper Keys was once home to one of the largest turtle canneries in the U.S.
• Fun Turtle soup was considered a luxury dish and even shipped north to New York and beyond.
• Why people loved it. Rich, beef-like flavor—often slow-cooked into hearty stews that matched well with sherry or spices.
• Served on the tour– Green Turtle

Tastes from the Past�Turtle and Conch are historic tastes.

CONCH (A True Keys Icon)

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Though more associated with the Bahamas, conch has deep cultural roots in the Keys, especially through Bahamian settlers who influenced Upper Keys cuisine. Today, it’s a must-try for visitors.

• Historical Bahamian immigrants (“Conchs”) brought conch recipes to the Keys in the 1800s.
• Fun Locals say you’re not a true “Conch” unless you’ve lived here long enough—or embraced the culture.
• Why people love it:** Tenderized and served fried or in chowder—pairs perfectly with a cold beer or tangy cocktail sauce.

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• Served on the tour – Poppa Joes, Green Turtle

Tastes We Harvest and Catch�We are actively catching Lobsters, Crabs, and Fish

SPINY LOBSTER

In the reefs and patch corals off Key Largo and Islamorada, the Caribbean spiny lobster thrives—and every summer, mini-season kicks off a local frenzy that’s equal parts tradition and celebration. Unlike Maine lobster, these have no claws, putting all the focus on the tail.

• Historical Lobstering has long been a Keys livelihood, with recreational mini-season drawing divers to the Upper Keys for decades.
• Fun Locals call it “bug hunting,” and spotting antennae sticking out from reef holes is half the thrill.
• Why people love it. Sweet, firm tail meat—best broiled or grilled with butter, garlic, or Key lime, often paired with tropical sides or a crisp white wine.
• Served on the tour – Islamorada Brewery; Morada Bay Beach Café

Tastes We Harvest and Catch�We are actively catching Lobsters, Crabs, and Fish

STONE CRABS

crabs are a seasonal treasure in the Upper Keys, with a focus on sustainability and freshness.

• Historical: The stone crab industry became regulated in the 1970s to ensure sustainability—only claws are harvested, and crabs are returned to the water.
• Fun: A stone crab can regrow its claw, making it one of the most sustainable seafood practices in Florida.
• Why people love it. Sweet, firm meat—especially stone crab claws served chilled with mustard sauce or blue crab in rich, savory dishes.

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• Served on the tour - Key Largo Fisheries

Tastes We Harvest and Catch�We are actively catching Lobsters, Crabs, Shrimps, & Fish

PINK SHRIMP

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While Key West gets much of the shrimping fame, Upper Keys kitchens have long featured fresh Florida pink shrimp—sweet, tender, and incredibly versatile.

• Historical: The Florida Keys shrimping industry peaked mid-20th century, supplying much of the East Coast.
• Fun: Florida pink shrimp are naturally sweeter than most varieties—no heavy seasoning needed.
• Why people love it Delicious grilled, chilled, or in ceviche—often paired with garlic, butter, or light citrus flavors.

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• Served – Shrimp Shack

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Tastes We Harvest and Catch�We are actively catching Lobsters, Crabs, Shrimps, and Fish

FISH (The Backbone of Islamorada Cuisine)**

Islamorada proudly calls itself the “Sportfishing Capital of the World,” and that reputation is built on fresh catches like mahi, snapper, grouper, and hogfish. Straight from reef or backcountry to plate, fish here is about freshness and simplicity.

• Historical: Early settlers and charter captains relied on reef fish as a daily food source long before tourism boomed.
• Fun You can still “hook and cook” at some local spots—bring your catch and they’ll prepare it.
• Why people love it: Light, flaky, and best served grilled or blackened, but often many ways – including even our fish dip.

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• Served: Bad Boy Burrito, Kaiyo, Shima, Islamorada Fish Company, Tiki Bar, Wahoos, & Island Grill

What is Your Favorite Local Taste of the Sea?��Questions?

Contact Craig at the Florida Keys Food Tour: flkeysfoodtour@gmail.com | 305.394.1028

How Can You Find Us�I appreciate all your help

• Take a Tour
• Join me on a tour. All participants can use my best code
• Locals always receive discount (ask me for code)
• Share the Tour with Others
• Do you have customers that frequent Islamorada or Key Largo – Recommend the Tour. Take Rack Cards, Let’s talk Referrals?
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