- [Mark] We want to eat it while it's as crispy as possible.
Grab a nugget off the filet.
Oh, it's so juicy.
(hip hop music)
Mm.
- So fresh.
- Mmhmm.
That texture.
♪ Check 'em out ♪
♪ Check, check, check, check, check 'em out ♪
We just finished an amazing morning in the Everglades
drinking unique fruit shakes, taking a thrilling
airboat ride, and eating alligator kebabs.
Now, we're on our way to Key Largo in the Florida Keys
for some local seafood.
We're heading south to Key Largo on the Florida Keys.
So, those are islands, we're gonna see the water,
we're gonna go to the fish market and we're gonna
eat more seafood.
(hip hop music)
We drove, we passed ocean.
The Florida Keys are a series of islands that goes
all the way down to Key West.
You can drive all the way down, the end is Key West,
but we're stopping Key Largo, that's as far
as we're gonna go.
And it's just a taste of the Florida Keys.
But we're first pulling up, we just arrived
to Key Largo Fisheries, where we're gonna be seeing.
This is one of the main places where we're gonna see fish,
we're gonna see the market, we're gonna see them
as they process the fish, and I think there's some
food to eat here, too.
- There's not a cloud in the sky.
- [Mark] No, like, sunny Key Largo, sunny Key West.
- Perfect.
- Keys of Florida.
- As you can see, like, right there,
they're processing fish.
Let's go inside and see the market.
(upbeat music)
- [Mark] And also, as we drove along here,
it's just boat after boat after boat.
There must be some of the most concentration of boats
of anywhere in the world here.
(upbeat music)
It's part restaurant.
Like, the front of the ...
Maybe it's the back is the restaurant where you can
order seafood, you can order food, you can order fish.
They have a nice seating section at the dock
at the port where the boats are, where you can sit,
where you can eat.
But then it's also one of the main parts
of Key Largo Fisheries; is their wholesale fish market
because boats, they, again, it's the straight boat to table
concept; boat to your home restaurant, so you can buy fish
and they have a wholesale fish market, where you can get
seafood, where they also deliver, where they distribute
fresh seafood from the Florida Keys.
- What happens is; we get lobster in,
and we take them, and they'll come in live, right off
the boat out here.
- [Mark] Just explaining to us that a lot of the seafood,
actually, that seafood not only is exported around US
from this fishery in Key Largo, but also to other countries
like China, to France.
Beautiful, fresh seafood.
And then, oh, and then outside here.
Oh, I smell the smoke.
Oh man, you just smell the smoky aroma.
All just like, drawers, shelves of smoking wahoo.
Thank you, man.
(speaking foreign language)
(upbeat music)
Okay, so just stepping in the kitchen now,
this is where they're cooking up fresh seafood
for the cafe; the backyard cafe.
There's lobsters going, there's fish frying,
there's tacos, there's fish filets.
It smells incredible in here.
(upbeat music)
Oh yeah, yeah, so happy.
This is perfect.
Three different plates; one is the tacos with fish
and maybe a mix of shrimp as well, and then covered
in tomatoes and onions and some sauce.
Then, we got the ...
It's actually a fried yellowtail.
I love how they serve the lemon in the mouth,
and then you just squeeze lemon on, just deep fried
and just pure delicious.
Then, he called it the trio heavy hitter combo,
triple home run; lobster, stone crab, Florida pink shrimp.
Oh, and that just, that's like the cold seafood platter.
- And then here we have- - And then a couple beverages.
- There's the pina colada.
- Fruity, tropical vegetable-
- That's not a virgin.
(laughs)
- Pina colada, and then also like a orange ...
I'm guessing orange?
- It must be orange. - Or a mango or something.
Cheers, man.
- Cheers, dude, cheers.
- Oh.
- [David] It's like mango and orange.
- Oh, that's so refreshing.
- Oh, wow.
- [Mark] So I think, since that's the cult seafood buy,
we should begin with the fried fish while it's good.
That's the hot thing to eat.
We want to eat it while it's as crispy as possible.
Squeeze lemon, and then like, break off the pieces
of the filet, let's do it that way.
Grab a nugget off the filet.
Oh, it's so juicy on the inside,
crispy on the outside, and then with that lemon.
Mm.
- Mm, so fresh.
- Mmhmm.
That texture, the crispy outside but then yeah,
the inside is so juicy, just flakes apart in your mouth.
You're just eating the filet of the fish,
just it's still attached.
- [David] Super crispy.
- [Mark] Incredibly delicious.
Oh yeah, the tail is really good, too.
Mm.
I love it.
Fish is one of my ...
I love everything else, but fish is just ...
It's like fish is there for you.
- Yeah.
- In times of need.
- And for me, the best fish down here is yellowtail
and red snapper.
- [Mark] Yellowtail is very common in Florida?
- [David] Yeah, very common.
- [Mark] Especially the Keys, especially in South Florida.
- Wow, so crispy.
- Yeah.
- You want some?
(laughs)
We have a whole other side, give them the whole other side.
- Yeah.
Okay, pink shrimp, man?
Like a cocktail, served kinda cocktail style.
Florida pink shrimp, oh, they peel so easily.
- [David] Yeah, super easy like this.
- [Mark] Skin just like, comes off.
- [David] Boom.
- [Mark] And like, thin and transparent.
So this is a specifically, a Florida Keys shrimp.
- Cheers.
- Mm, oh, the texture.
Just kinda like, snaps and juices in your mouth.
- [David] Nice and cold too, really fresh.
- Not quite as muscular as some shrimp, but awesomely good
though, very soft, very soft.
Should we grab the claws?
Time for one of the greatest delicacies of Florida
is the stone crab.
Stone crab claws, and they just crack it, crack the shell.
The shell is so, incredibly hard, like a ...
It's almost like ceramic feeling.
- [David] Oh yeah.
- And just that beautiful drumstick of Florida stone crab.
Okay, and so, this one, you dip into the mustard,
mustard sauce.
- Cheers.
- Mm.
Oh wow.
- Nothing like it.
- No.
You could eat that every day for your life and be happy.
It's just the flakiness of it, the freshness and like,
coolingness of it.
It is so good.
- [David] So good, only available six months a year,
October through May?
- That's the fishing season.
- And yeah, that's the only time it's available.
- And the other interesting thing that we learned
is; they only have claws because it's only legal
to break off one claw from the crab.
That's the sustainable way to keep them,
the crabs, sustainable.
And then the lobster.
- [David] Oh, wow.
- [Mark] Oh, the meatiness of it.
There are few things better in life than just popping
out an entire lobster in one, in one piece.
(laughs)
Oh, look at that.
- [David] You know Mark, that's all you, man.
- No, man.
- Yeah, dude.
- No.
- You never get it.
- We're all taking a piece.
- [David] Oh my god.
Exploded.
- [David] Look at that, yes.
Quick dip of butter, oh.
Mm.
Just like, pureness.
Nothing to cover it up.
Almost tastes just steamed.
- [David] Yeah.
It's like the freshest you can get, right?
- [Mark] It's just perfect.
- [David] Dude, all the delicious stuff.
The lobster and the stone crab, the quality,
you can just taste the quality.
(upbeat music)
(laughs)
- [Mark] Tabasco them.
- [David] Tabasco's my favorite.
- [Mark] All right, cool.
I'll go that center guy.
Oh, these are loaded.
Yeah, so I think it's a mix of shrimp and ...
Or maybe some of them are shrimp, some of them are fish?
- [David] Right.
(upbeat music)
Mm, the shrimp have a bounciness to them, the grill flavor.
Kinda like a mayonaisey creaminess.
It's like a pico de gallo with the tomatoes, the onions
and the cilantro.
Oh, the juiciness.
Put a little more Tabasco on this final bite.
Mm.
- I'm so happy you're enjoying it, man.
- Mmhmm, and that wraps up another delicious meal.
Extremely fresh seafood and an amazing environment.
The marina, the boat to table.
Straight boat to table.
(boat engine rumbles)
(upbeat music)
We have one more place to go on this day trip from Miami.
It's still in Key Largo actually, just a couple kilometers
away, a couple miles down the road.
They're also known for their fish, their seafood,
and we're also gonna have conch.
(upbeat music)
Guy Fieri.
On Diners, Drive Ins and Dives.
- [David] They also have a market right here,
so you can come here, buy fresh fish.
- [Mark] Okay, so you can buy fresh seafood.
- Right there.
- [Mark] That's for takeaway?
- [David] For takeaway, exactly.
- [Mark] But the main part is the restaurant where sit down,
it's like, cozy, home style environment.
They have a big dining room section, but the owner
has allowed us to sit in this private little section here,
where the ...
Oh, there's Micah.
- [David] And right here, by the way, this is ...
It's called the Tiki Bar.
- [Mark] Oh.
- Tiki Bar right here.
So, you have the Tiki Bar and the restaurant back there.
Great spot, I like it, good fish dip.
Smoked fish dip.
- [Mark] Oh yeah, they're known for their fish dip, right?
- [David] They are, really good, and key lime pie.
When you come to the Keys, you've gotta try key lime pie.
- [Mark] And fried conch.
- You have to man, you have to.
You haven't tried fried conch, either.
- [Mark] No.
- You're gonna love it, you're gonna love it.
(upbeat music)
- [Mark] Is that the conch?
Is that the conch? - This is the fried conch.
- [Mark] Nice.
- [Waitress] Fried conch, stone crab.
- [David] Ooh, it's like a tight spot, huh?
- Tight spot, slide on into this booth, yes.
- Yes.
(laughs)
- And I like the feel of this place, too.
It's very cozy, it's very homely, it's very uh ...
But good like, family style seafood restaurant
in the Florida Keys in Key Largo.
Okay, again, you can never have enough stone crab
in south Florida, especially during season,
you wanna eat as much as possible.
They're just, they're so unbelievably good,
so we got some stone crab claws.
We got okay, what I want to start with,
and also while it's hot and fresh, is the conch fritters.
Fried conch.
- [David] Oh, so good.
- [Mark] Smells so good.
- [David] I know.
- [Mark] Almost like a cocktail sauce.
- [David] It is a cocktail sauce, 100%.
- [Mark] Okay.
Mm, oh yeah.
It's like squid.
- Exactly.
- [Mark] It's like a big shellfish, yeah?
- [David] Exactly like a shellfish.
- [Mark] A massive shellfish.
- [David] Mmhmm, very local, it's Bahamas, you find it
everywhere, south Florida.
- [Mark] Bahamas is really known for finding it.
- [David] Yeah.
- And south Florida.
- And we didn't actually do this, but-
- [Mark] Okay, a little bit of lemon on there.
- [David] Oh, you have to.
- [Mark] Because you need like that, yeah, that tangy,
tanginess works really well.
(laughs)
I love 'em, yeah.
Okay.
Oh, another thing they're really famous for,
which we should try next, is their smoked fish dip,
and he said it's a combination of amberjack and kingfish.
So that's like, made down into a dip for crackers.
- Mmhmm, and they smoke it in the back, then they bring
it in, and they make it into this like, moosh, right?
They grind it up. - Maybe some mayonnaise or ...
- [David] Yeah, for sure.
- [Mark] Probably some onions, mayonnaise, maybe pickles,
I'm not totally ...
We'll find out.
- [David] Yeah, I think that's what glues
it together, right?
The mayonnaise.
Why not?
- [Mark] Squeeze of lemon, saltine crackers.
- [David] Oh yeah.
- [Mark] I'm gonna maximize, maximize one bite.
- [David] Maximize the bite?
(laughs)
- [Mark] Yes.
- [David] Whoa.
- All right, man.
- Welcome to the Florida Keys.
- Wow, that is awesome.
It's so smokey, it's not like, overly creamy,
like just perfect.
- [David] Mmhmm.
- No, I don't think there's ...
There's no acidity in it, really, apart from
the lemon juice.
- [David] Is that?
- [Mark] More about focused on the smokiness
of the smoked fish, that texture, the creaminess
just binds it together, and then maybe just like,
some onions in there.
- [David] Is that right, is that what I can see?
- [Cameraman] Is it celery?
So, if you're going to drive through the Keys and go down
to Key West, and you don't have time for lunch, at least
stop here and try this.
- Yeah, 'cause you could eat this on the go,
you could eat this in your car.
- Exactly.
- You could eat this anywhere and be happy.
Dude.
- It's so good, dude.
- Mmhmm.
(laughs)
So good.
Next up for the nachos, which is tuna nachos.
It's almost like poke in the middle.
There's some avocado, there's some chips, almost look
more like pita chips, and then the wakame seaweed
kinda sea kelp salad.
- [David] And then that thing on the bottom, it's like
a soy sauce?
Yeah, I think it's soy, I think.
- [Mark] Oh, okay.
- [David] I think, not 100% sure yet.
- [Mark] Let's make our bites count again.
- [David] Yeah.
- [Mark] A little bit of everything.
Make it a one bite wonder.
- Cheers.
Mm.
The tuna just kinda melts in your mouth, just like
the avocado, it melts together.
Then you have a total contrast of crunchy flavor
from that chip, but it's more like a pita chip, almost.
- [David] Actually, I-
- [Mark] Rather than a tortilla chip.
- [David] It's better they chose that over that,
because that would have been too salty, right?
- [Mark] Mmhmm, mmhmm.
And then you've got that slight crunch from the kelp,
from that seaweed, and the sesame flavor, too.
- [David] Exactly.
- [Mark] Yeah, yeah, that's just like fresh poke.
- Here, here.
(laughs)
He wanted more.
- Thank you, man.
(laughs)
I love it.
If there's one single dish that I'm gonna remember
south Florida by, Miami and Key ...
The Keys, the Florida Keys by, it's stone crab.
Florida stone crab.
Do not, okay, unless it's off season, do not come
to Florida without trying stone crab.
- October to May.
And this is the jumbos.
So you have the colossals, jumbos, large and medium,
and this is jumbo.
Wow, and they crack it for you.
- [Mark] Again, yeah, they're just pre-cracked,
again, just like, juicing, and just like that shell,
just, I love how they crack the whole shell so it's so easy
to get out, even though the shell is extremely hard.
(laughs)
It never gets old.
Dude, oh, it just falls out.
The crab juices, the succulence.
Which, once you start with the honey mustard sauce,
like, it's addictive.
Something about this honey mustard sauce is like,
it's not, it doesn't overpower the crab whatsoever,
it just complements it.
Mm.
(laughs)
Whoa.
- Oh, wow.
- It's just so good, yeah.
I'm like, completely out of adjectives and descriptive
vocabulary to describe stone crab.
It's just deliciously, impressively delicious, nuts.
We're just gonna leave it right there.
- [David] Yeah, just enjoy it.
- [Mark] Yeah, just savor every single strand of it.
They make their own hot sauce here, awesome too.
I'm gonna try one more conch fritter
in their house made chili sauce.
(upbeat music)
Yeah.
Oh, I can't believe it, it's like a hot wing sauce
almost, tasting, not too spicy, but like,
the flavor, the fruitiness, the sourness,
I think vinegary as well.
Really good hot sauce.
- Let's see, let's see.
- Tasty.
- Oh, it's hot, it's hot, it's good.
Mm.
Ooh.
- It's really like hot wing sauce, almost.
- Yeah, it does.
- [Mark] And last, but not least, this is gonna
be the final bite, this is gonna finish off this ...
What was today?
I think it was a day trip from Miami to the Everglades
and Key Largo.
- Yeah.
- And the Florida Keys.
- Yeah, you could do all this in a day, very easy.
- Food tour.
(laughs)
- Focusing on gators and seafood, that is what
we did today.
I think it's so famous that it's become like a household
dessert name, like a brownie, almost.
- Key lime pie.
And again, key limes, famous from the Keys of Florida,
Florida Keys.
- [David] My family, a lot of family members will call me,
they know I'm here, they'll be like,
"Bring me a key lime pie, an entire pie."
- [Mark] This is the real deal.
- [David] Yes, because it comes from Florida Keys,
it was born here, this is the best place on earth for this.
- [Mark] And so you can see their construction,
the crust on the bottom is quite thin, then you have
like, the custardy, key lime, almost like pudding?
- [David] Yeah.
- [Mark] And then the foam of meringue on top,
with a nice little pointy top.
- [David] Exactly.
- [Mark] Pointy top.
- [David] And I don't know what they put on here,
is that like little drizzles of honey?
- [Mark] A little drizzle.
- [David] That looks amazing.
- [Mark] Officially.
(laughs)
Mm!
That is ...
(laughs)
That is awesome.
They key lime kinda comes on slowly.
You feel the texture before you taste the flavor
melt in your mouth.
You feel that custardiness kinda distribute
into your cheeks, and then that's when, because
of the key lime is in the custardiness, it just like,
slow releases that beautiful citrusy key lime.
- And I love to eat the part at the bottom, the crust,
it just like, combines it all together, right?
- [Mark] Yeah, dude, it just like, crumbles
with that like, very good.
Final bite.
Mm.
Yeah, okay.
We'll pass this.
- Yeah, yeah.
(laughs)
- And we are gonna end the video right there
with the flavor of key lime in our mouths.
Big thank you to David, David's Been Here,
I'll have his link in the description box.
Go check out his videos, go subscribe to David,
he makes awesome food and travel videos, and what else?
Travel, culture ...
- Travel, food, culture.
- Food.
- Just immersion.
Cultural immersion.
- Awesome.
- And I just love hanging out with David because we ...
We both love to eat, we both love travel, we both enjoy
learning about cultures.
- And we're dads.
- We're both dads.
Thank you David.
- Hey man, no problem, no problem.
- Thank you for everything, and David is from Miami,
so he's an expert in Miami and south Florida,
and thank you for watching this video.
Please remember to give it a thumbs up if you enjoyed it,
comment below, we'll also have all the restaurants
and everything we did in the description box below,
and thank you to everyone for hosting us, for everyone's
kindness that we met throughout the day, as well.
And remember to subscribe for lots more food
and travel videos.
See you on the next video, goodbye from ...
Are we still in Key Largo?
- We're still here, yeah.
- Key Largo, Florida, on the Florida Keys.
See you on the next video.